Blueberry Cheesecake Tarts

This is a cheesecake version of an egg custard tart.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Makes 12 Prep: 20 min Cook: 30 min

Ingredients

Cream cheese 180g
Double cream 140ml
Eggs 2
Granulated sugar 70-75g
Self raising flour 2.5 tbsp
Vanilla extract 1 tsp
Puff pastry sheet 1
Blueberries 24

Method

1
Here are the ingredients, I used Philadelphia cream cheese. Lightly dry roast or fry the blueberries to remove some moisture.
2
Put the cream cheese in a bowl and microwave for 30 seconds to soften.
3
Put the eggs, sugar, flour and vanilla extract in another bowl and mix well with a hand blender.
4
Add Step 2 and the double cream into Step 3 and whisk well.
5
Divide the roll of pastry into 12 equal parts.
6
Press each pastry round with your thumbs to fit into a muffin tray (about 10cm diamter). Place in the muffin tray and press in.
7
Pour in Step 4 evenly then top with 2 blueberries each. Put in a preheated oven 170C.
8
Bake for 30 minutes. Allow to cool then enjoy.

Tips & Note

●The pastry will get sticky as it warms, so keep in the fridge until you cut it at Step 5
●Using 70g sugar makes a healthier tart, but if you like it sweeter, use 75g
●You can use any berries you like

Blueberry Cheesecake Tarts

This is a cheesecake version of an egg custard tart.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Makes 12

Prep: 20 min

Cook: 30 min

Ingredients

Cream cheese 180g
Double cream 140ml
Eggs 2
Granulated sugar 70-75g
Self raising flour 2.5 tbsp
Vanilla extract 1 tsp
Puff pastry sheet 1
Blueberries 24

Blueberry Cheesecake Tarts

Recipe ID :1922 Posted on 06 JUN 2016

Makes 12

Prep 20min
Cook 30min
views 2,928
printed 38

saved 2

This is a cheesecake version of an egg custard tart.

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Ingredients

Print Ingredients Email Ingredients
180g
140ml
2
70-75g
2.5 tbsp
1 tsp
1
24

Method

Prep
20min
Cook
30min
1
Here are the ingredients, I used Philadelphia cream cheese. Lightly dry roast or fry the blueberries to remove some moisture.
2
Put the cream cheese in a bowl and microwave for 30 seconds to soften.
3
Put the eggs, sugar, flour and vanilla extract in another bowl and mix well with a hand blender.
4
Add Step 2 and the double cream into Step 3 and whisk well.
5
Divide the roll of pastry into 12 equal parts.
6
Press each pastry round with your thumbs to fit into a muffin tray (about 10cm diamter). Place in the muffin tray and press in.
7
Pour in Step 4 evenly then top with 2 blueberries each. Put in a preheated oven 170C.
8
Bake for 30 minutes. Allow to cool then enjoy.

Tips & Note

●The pastry will get sticky as it warms, so keep in the fridge until you cut it at Step 5
●Using 70g sugar makes a healthier tart, but if you like it sweeter, use 75g
●You can use any berries you like

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