Blueberry & Lemon Tart

Blueberry & Lemon Tart
Blueberry & Lemon Tart
Serves 8
This lovely, simple blueberry & lemon tart is actually a tart/cheesecake hybrid. It has the buttery crunch of a pastry base without the need to roll out, and the rich creamy topping of a cheesecake. Blueberries can often be a bit hit and miss, so if you've bought a dodgy batch I've since discovered that if you simmer them for a few minutes with a little sugar and then push them through a sieve to create a thick coulis to drizzle over the tart, it's an even more delicious way to decorate this dessert. And the kids will love creating swirly designs on top.
For the base
  1. 150g unsalted butter (cubed)
  2. 180g plain flour
  3. 100g golden caster sugar
For the filling
  1. 250g mascarpone cheese (at room temp)
  2. 200g Greek yoghurt
  3. 4 tablespoons icing sugar
  4. 3 teaspoons lemon extract
  5. Blueberries to decorate
  1. Preheat the oven to 180°C (160°C fan) and grease a 9 inch tart tin with a removable base (or if you don't have one just use a flan dish)
  2. Weigh all of the base ingredients into a bowl and rub the butter in with your fingertips, as the butter starts to soften you should be able to form a soft ball of dough (don't overwork it or the shortbread will be tough)
  3. Tip the mixture into your tart tin and press down with the back of a metal spoon to create a smooth, even base
  4. Bake the base for 12 - 15 minutes until it's just starting to turn golden at the edges, then allow it to cool completely
  5. Fold together the mascarpone, yoghurt, icing sugar and lemon extract until smooth, then spread this over the cold shortbread base
  6. Decorate with the blueberries, then chill for at least an hour before dusting with icing sugar and serving
Cook It With Kids

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