Description
A delightful and tangy Lemon & Blueberry Cheesecake Tart featuring a crisp puff pastry base topped with a creamy lemon-infused cheesecake filling swirled with lemon curd and studded with fresh blueberries. Perfect for a refreshing dessert or afternoon treat.
Ingredients
Scale
Puff Pastry Base
- 320g sheet ready-rolled puff pastry
- 1 egg, beaten
Cheesecake Filling
- 225g full-fat soft cheese
- 2 lemons, zested and 1 juiced
- 4 tbsp icing sugar, sieved
- 3 tbsp lemon curd
- 100g blueberries
Instructions
- Preheat Oven and Prepare Pastry: Heat the oven to 200C/180C fan/gas mark 6, placing a baking tray inside to heat up. Unroll the puff pastry on its baking parchment and lightly score a border about 2cm from the edge all around the pastry. Brush some of the beaten egg around the border and set aside.
- Make Cheesecake Mixture: In a medium bowl, whisk together the full-fat soft cheese, most of the lemon zest (reserve some for garnish), all the lemon juice, 3 tbsp icing sugar, and the remaining beaten egg. Whisk for about 1 minute until smooth and slightly thickened.
- Assemble Tart: Spoon the cheesecake mixture onto the center of the prepared pastry base, spreading it evenly to the scored border using a palette knife or the back of a spoon. Dot teaspoonfuls of lemon curd over the top, then gently swirl it into the cheesecake mixture with a knife or palette knife to create a marbled effect. Evenly sprinkle the blueberries over the surface.
- Bake the Tart: Carefully slide the tart onto the preheated baking tray in the oven. Bake for 20-25 minutes, or until the pastry is golden brown and crisp around the edges, and the cheesecake filling is set.
- Cool and Serve: Remove the tart from the oven and allow it to cool completely or until just warm. Dust with the remaining icing sugar and sprinkle over the reserved lemon zest. Cut into rectangles and serve.
Notes
- Using full-fat soft cheese provides the creamiest texture and best flavor.
- Chilling the tart slightly before serving enhances the flavor and texture.
- You can substitute fresh blueberries with frozen ones but use fresh if possible for best results.
- The tart is best enjoyed on the day it is made but can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: lemon tart, blueberry cheesecake tart, puff pastry dessert, lemon curd dessert, fruity cheesecake tart
