Blueberry cream cheese tart Recipe

Name: Blueberry cream cheese tart
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 6
Cuisine: Korean
Ingredients: Cream; 150g Cream cheese; 1g Vanilla extract; 2g Lemon juice; 25g Plain Yogurt; 3g Gelatin sheet (or Powdered gelatin); 90g Whipped cream (whipped 50%); 30g Strawberry jam; 40g Blueberry jam; 30g Plain Yogurt; 15g Sugar; 1g Gelatin sheet (or Powdered gelatin); 60g Whipped cream (whipped 50%); Tart sheet; 75g Unsalted butter; 50g Powdered sugar; a pinch of Salt; 1 Egg yolk; 150g Cake flour; 35g Almond powder; Decorative cream; 175g Whipping cream + 25g sugar; 350g Cream cheese; 50g Blueberry jam; Blueberry; 12cm Sponge cake sheet

by Cooking Tree 2022-10-09

written by Cooking Tree 2022-10-09

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Blueberry cream cheese tart is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a blueberry cream cheese tart decorated with blueberries.

It was made in the shape of a dome, so there were many layers and cream cheese cream was added generously, and it turned out to be a hearty *^^* tart~~

You can enjoy various flavors by putting two berry creams, a layer of yogurt cream, and a cake sheet in the middle on a crispy tart sheet.

The color combination is pretty and the taste goes well together.
It’s summer, so you have to harden the cream cheese cream in the refrigerator for about 2 hours to make it hard.

When you cut it, it looks pretty, and it tastes even better when it’s cold.
This is a cute and cute tart with blueberries studded on the outside.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Blueberry cream cheese tart
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Rating: 5.0/5
( 41 voted )

Serves: 6 Prep Time: 50 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cream

150g Cream cheese
1g Vanilla extract
2g Lemon juice
25g Plain Yogurt
3g Gelatin sheet (or Powdered gelatin)
90g Whipped cream (whipped 50%)
30g Strawberry jam
40g Blueberry jam
30g Plain Yogurt
15g Sugar
1g Gelatin sheet (or Powdered gelatin)
60g Whipped cream (whipped 50%)

Tart sheet

75g Unsalted butter
50g Powdered sugar
a pinch of Salt
1 Egg yolk
150g Cake flour
35g Almond powder

Decorative cream

175g Whipping cream + 25g sugar
350g Cream cheese
50g Blueberry jam
Blueberry
12cm Sponge cake sheet

Instructions

Soften cream cheese, add vanilla extract, lemon juice, and plain yogurt, mix, soak in cold water for 10 minutes, microwave for 10 seconds, add melted gelatin, and mix.
Add 50% whipped cream and mix, pour 1/3 of the cream into another bowl, add strawberry jam to 2/3 cream, mix, put in a 15cm mold, add fresh blueberries, and harden in the refrigerator for 30 minutes.
Add blueberry jam to 1/3 of the cream, mix, put in a 12cm mold, and harden in the refrigerator for 1 hour.
Mix plain yogurt and sugar, add melted gelatin, mix, and mix with 50% whipped cream.
Pour it over the hardened strawberry cream in a 15cm mold, flatten it and harden it in the freezer for about 30 minutes.
Soften butter, add sugar powder and salt, mix, then add egg yolk and mix.
Add soft flour and almond powder, mix until they come together, roll out and rest in the refrigerator for about 30 minutes.
Put the dough on the mold, make a hole on the bottom with a fork, put a pressing stone on it and bake it in an oven preheated to 180 degrees for 15 minutes. Remove the pressing stone, bake for another 20 minutes, and cool.
Put whipped cream, sugar, cream cheese, and blueberry jam in a bowl and whip it to make cream.
Apply a thin layer of cream on the cooled tart, put the hardened cream on a 15cm mold, a 12cm sponge cake sheet, and put the hardened blueberry cream on a 12cm mold.
Apply the cream all over, using a spatula to make a pattern, garnish with blueberries and harden in the refrigerator for 2 hours.