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.
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