Description
This Lemon & Blueberry Cheesecake Tart features a crisp puff pastry base topped with a creamy, tangy lemon cheesecake filling swirled with lemon curd and dotted with fresh blueberries. Baked until golden and served warm or at room temperature, it’s a delightful and refreshing dessert perfect for any occasion.
Ingredients
Scale
Pastry
- 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
Fruit
- 100g blueberries
Instructions
- Preheat and prepare pastry: Heat the oven to 200°C (180°C fan)/gas mark 6, placing a baking tray inside to heat up. Unravel the puff pastry on its baking parchment and lightly score a 2cm border around the edges without cutting through. Brush the beaten egg around the border and set aside.
- Make the cheesecake mixture: In a medium bowl, whisk together the full-fat soft cheese, most of the lemon zest (reserve some for later), all of the lemon juice, 3 tablespoons of icing sugar, and the remaining beaten egg. Whisk for about 1 minute until the mixture is smooth and slightly thickened.
- Assemble the tart: Spoon the cheesecake mixture over the center of the puff pastry, spreading it evenly up to the egg-brushed border using a palette knife or the back of a spoon. Dot teaspoonfuls of lemon curd on top and gently swirl it into the cheesecake filling with a palette knife or the back of a spoon to create a marbled effect.
- Add blueberries and bake: Evenly sprinkle the blueberries over the marbled cheesecake filling. Carefully transfer the tart with its parchment onto the preheated baking tray inside the oven. Bake for 20 to 25 minutes, or until the pastry is golden brown and crisp at the edges.
- Cool and serve: Remove the tart from the oven and allow it to cool completely or until just warm. Dust the top with the remaining icing sugar and sprinkle over the reserved lemon zest. Cut into rectangles and serve.
Notes
- Ensure the baking tray is hot before placing the tart on it to help the pastry cook evenly and become crisp.
- You can prepare the tart up to the point of baking in advance and refrigerate it, then bake it fresh when needed.
- Use full-fat soft cheese for the best creamy texture and flavor.
- For a more pronounced lemon flavor, add a little lemon zest to the lemon curd before swirling it into the cheesecake mixture.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: lemon cheesecake tart, blueberry tart, puff pastry dessert, lemon curd dessert, baked cheesecake tart, easy tart recipe
