90 min
Lemon Blueberry Cheese Tart
Recipe GLPR5421077a5ea56d
A elegant tart featuring a crispy almond crust filled with smooth lemon-infused cream cheese custard, topped with fresh blueberries glazed in red currant jelly. This impressive dessert balances tangy lemon flavors with sweet, juicy berries for a sophisticated finish.
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Ingredients
½ cup slivered almonds, toasted and finely ground
¼ cup firmly packed light brown sugar
1 cup all-purpose flour
¼ teaspoon salt
6 tablespoons unsalted butter, cold, cut into ½ inch pieces
2 tablespoons cold water
2 (8 ounce) packages cream cheese, room temperature
1 cup granulated sugar
1 large egg
1 tablespoon freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice
1½ to 2 cups fresh blueberries
½ cup red currant jelly
Directions
In a large bowl, whisk together the ground almonds, brown sugar, flour, and salt. Using a pastry blender or two knives, work the cold butter pieces into the dry mixture until it resembles coarse breadcrumbs, or pulse the ingredients together in a food processor until combined.
Sprinkle the cold water over the mixture and gently stir until the dough just comes together. Press the pastry evenly into a 9-inch tart pan with a removable bottom, working it up the sides and allowing it to extend slightly above the rim. Using a fork, lightly prick the entire bottom and sides at ¾ to 1-inch intervals.
Cover the pastry-lined pan with plastic wrap and refrigerate for at least 30 minutes until firm. Meanwhile, preheat your oven to 375°F and allow 15 to 20 minutes for it to fully preheat.
Place the tart pan on a baking sheet and bake for 15 to 20 minutes until the crust is very lightly golden brown. Remove from the oven and reduce the oven temperature to 350°F.
While the pastry is baking, prepare the filling. In a large bowl, beat the room-temperature cream cheese with an electric mixer or wooden spoon until smooth and creamy.
Add the granulated sugar, egg, lemon zest, and lemon juice to the cream cheese. Beat until the mixture is completely smooth with no lumps.
Pour the cream cheese filling into the still-hot baked pastry shell, spreading it evenly to the edges.
Return the tart to the 350°F oven and bake for 20 minutes, or until the center is almost set but still slightly wobbly when gently shaken. The internal temperature should reach 160°F.
Remove the tart from the oven and place it on a wire cooling rack. Once cool, cover and refrigerate for several hours or overnight. Rinse and dry the fresh blueberries and set them aside in a bowl.
Place the red currant jelly in a microwave-safe bowl. Heat at 50% power, stirring frequently, just until the jelly is warmed and melted.
Pour the warm jelly over the prepared blueberries and stir until they are well coated. Spoon the blueberry topping evenly over the chilled tart and refrigerate until ready to serve. To serve, remove the tart pan sides and transfer to a serving plate.
