My friends, you all know I love baked goods with strawberries and blueberries such as my all time favorite dessert, this Strawberry Shortcake with Blueberries. With that being said, my newest creation makes today a special day. Please let me introduce you to the best ever Blueberry Cheesecake Tart! A combo of blueberry cheesecake meets tart and OMG it's truly a magical invention from my bff Adam!
There are a few people in this world who taught me everything I know about entertaining. My old boss Simone - she threw the ultimate relaxed dinner party and I credit her for me being able to throw a 50 person dinner party without breakfast a sweat. The other person is Adam Pearson. Not only is he the greatest food stylist to walk this earth, but the man can put together a recipe like no one else! This Blueberry Cheesecake Tart is his brain child and we had it a few weeks ago together. Let me tell you.... it's perfection!
It's a combo of 3 things rolled up into 1!
First: a blueberry compote! You could use pie filling if you prefer - but the homemade stuff is truly what dreams are made of.
Second: a super easy cheesecake filling. It's good enough on it's own but it's really amplified with all the other flavors here.
Third: and lastly, the most perfect pie crust known to man. And I can say that because Adam literally went to "pie school" so the man knows his way around a dough!
You're going to want to put this on your agenda this weekend. IT'S NOT TO BE MISSED. And yes, you're able to swap the 2 cups of blueberries for strawberries, chopped stone fruit, cherries, etc.
What you’ll need:
Blueberry Cheesecake Tart
Ingredients
For the Blueberry Filling
- 2 tablespoons cornstarch
- ½ cup sugar
- pinch of salt
- ¼ cup water
- 2 cups fresh blueberries
- 2 teaspoons fresh lemon juice
For the Crust
- 1¼ cup all purpose flour
- 8 tablespoons unsalted butter cut into ½ inch pieces
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- 2 teaspoons apple cider vinegar
- 4-8 tablespoons cold water
- 1 egg white + 1 teaspoon water lightly beaten
- 1 tablespoon turbinado sugar
- 2 tablespoons sliced almonds
For the Cheesecake Filling
- 1 8oz package cream cheese room temp
- â…“ cup sugar
- 1 egg room temp
- 1 teaspoon vanilla bean paste
- ½ teaspoon almond extract
- pinch of salt
- powdered sugar for dusting
Instructions
For the Blueberry Filling
- Combine cornstarch, sugar, salt and water in a medium saucepan and stir to combine. Add in blueberries and cook over medium heat until thick and boiling, remove from heat and stir in lemon juice. Transfer to a bowl and let cool to room temp before using. Can be made 2 days in advance.
For the Crust
- Combine all dough ingredients except the ice water and vinegar in a large bowl. With clean hands, cut in the butter, smashing the butter chunks between your fingers until it looks like a coarse meal with some lumps in it.
- Sprinkle ½ of the ice water and the vinegar over the mixture and stir lightly with a fork. Squeeze a handful of dough together. If it doesn't keep together, add a bit more water.
- Form the dough into a disk about 5 inches across. Wrap the disk in plastic wrap and chill for about an hour. Can be made 2 days in advance.
For the Cheesecake Filling
- In a stand mixer fitted with the paddle attachment mix together the room temp cream cheese and sugar until combined. Add in the egg, vanilla and almond extract and mix until smooth. Set aside until ready to assemble the tart.
Assemble
- Preheat the oven to 400°F.
- Once the dough has chilled, take out the disk and let it sit at room temperature for about 10-15 min. Then put it on a well floured board. Sprinkle some flour onto the top of the disk. Thump the disk with your rolling pin several times. Turn it over and thump the other side. Sprinkle more flour onto the top of the dough if needed to keep the pin from sticking and roll the dough out from the center in all directions so it's about 13 inches in diameter. Transfer to a 10-inch tart pan.
- Place the cream cheese mixture into the bottom of the tart, dollop with blueberry filling randomly around the entire tart, making sure you see pockets of cream cheese filling.
- Gently fold the crust over the fruit, pleating the edge along the way. Brush with egg wash and sprinkle with the sugar and almonds. Place tart into the freezer for 20 min.
- Bake the tart in the pre heated oven at 400°F for 20 minutes, rotate and reduce temp to 375°F and bake an additional 20-30 mins until crust is deep golden brown and cheesecake filling is golden. Remove from the oven and let cool for 30 min before carefully removing from the tart pan, slicing, and serving. Its delicious served with a scoop of vanilla ice cream!
Could I use frozen blueberries for the compote. Perhaps leave out the water?
ya - add a little liquid if needed
Can't wait to put my blueberries to work making this 111