6-Inch Blueberry Cheese Tart

6-Inch Blueberry Cheese Tart

Share on FacebookPin on PinterestTweet about this on TwitterShare on RedditShare on StumbleUponShare on Tumblr

There are so many ways to fill the tart crust from Thursday’s post.  This is one of my favorites for breakfast or dessert during blueberry season (now!)  Delightful at room temperature or cold, it can be made the day-of, or the night before and stored in the fridge.  The blueberry cheese tart makes a wonderful small brunch with ham, fruit and orange juice.  Or use it as a light dessert after a heavier meal.

Make and bake the tart crust.  While the crust bakes, combine softened cream cheese, egg, sugar, and optional lemon oil in a medium bowl and whisk until smooth.  Fold in the berries.  Depending on the depth of your tart pan, and how many blueberries you add, you may have a little filling left over.  You can bake this separately, or discard.  It should not be more than a tablespoon or two.  Add the mixture to the crust, making sure not to let it overflow.

Bake the tart in a 350°F oven (lower temperature than you used for the crust) for 29-32  minutes, or until the center is totally set and the top is just beginning to turn golden.  Remove from the oven, cool on a rack, and enjoy.

6-Inch Blueberry Cheese Tart

6-Inch Blueberry Cheese Tart

Ingredients

  • 1 baked 6-inch tart crust
  • 4 oz. softened cream cheese
  • 1 egg
  • 2 tablespoons + 2 teaspoons sugar
  • 1/4 heaping cup blueberries
  • 1/8 teaspoon lemon extract or oil, optional

Instructions

  1. Make and bake the tart crust (recipe on this site.)
  2. Reduce the oven temperature to 350°F.
  3. Combine softened cream cheese, egg, sugar and optional lemon extract in a medium bowl and whisk until smooth. Fold in the berries.
  4. Depending on the depth of your tart pan, and how many blueberries you add, you may have a little filling left over. Add the mixture to the crust, making sure not to let it overflow.
  5. Bake the tart for 29-32 minutes, or until the center is totally set and the top is just beginning to turn golden. Remove from the oven, cool on a rack, and enjoy.

Notes

Recipe by Rebecca @ The Luxury of a Small Table. Inspired by Williams-Sonoma Complete Entertaining Cookbook, 'Bing Cherry Cheese Tart'.

http://theluxuryofasmalltable.com/6-inch-blueberry-cheese-tart/

Fine Print @ The Small Table:  Please do not copy images, text, or recipes from The Luxury of a Small Table without linking back to this site.  All content provided on The Luxury of a Small Table is for information/ entertainment purposes only.

 

 

Share on FacebookPin on PinterestTweet about this on TwitterShare on RedditShare on StumbleUponShare on Tumblr
Comments are closed.
error: Content is protected !!