Description
This delightful Lemon & Blueberry Cheesecake Tart features a crisp puff pastry base topped with a creamy, zesty lemon cheesecake filling swirled with tangy lemon curd and scattered with fresh blueberries. Baked until golden and served slightly warm or cooled, it’s a perfect balance of tartness and sweetness in every bite.
Ingredients
Scale
Pastry
- 320g sheet ready-rolled puff pastry
- 1 egg, beaten (for egg wash and filling)
Cheesecake Filling
- 225g full-fat soft cheese
- 2 lemons, zested and 1 juiced (zest divided)
- 4 tbsp icing sugar, sieved (divided)
- 3 tbsp lemon curd
- 100g blueberries
Instructions
- Prepare oven and pastry: Heat the oven to 200C/180C fan/gas mark 6 with a baking tray inside to heat up. Unravel the puff pastry on its baking parchment and lightly score a border about 2cm from the edge all the way around. Brush a little beaten egg around the border, then set aside.
- Make cheesecake mixture: In a medium bowl, whisk together the soft cheese, most of the lemon zest, all of the lemon juice, 3 tbsp of the icing sugar, and the remaining beaten egg for about one minute until smooth and slightly thickened.
- Assemble the tart: Spoon the cheesecake mixture onto the center of the puff pastry base, spreading it within the scored border using a palette knife or back of a spoon. Dot teaspoonfuls of lemon curd over the top and gently swirl it into the cheesecake mixture with a knife or palette knife to create a marbled effect. Evenly scatter the blueberries on top.
- Bake the tart: Carefully slide the tart with its baking parchment onto the hot baking tray inside the oven. Bake for 20-25 minutes or until the pastry is golden brown and crisp at the edges.
- Cool and serve: Allow the tart to cool completely or until just warm. Dust with the remaining icing sugar and sprinkle with the reserved lemon zest. Cut into rectangles and serve.
Notes
- Use full-fat soft cheese for the creamiest filling and best texture.
- Ensure the baking tray is hot to help the pastry bake evenly and crisp up nicely.
- Be gentle when swirling the lemon curd to maintain pretty marbling patterns.
- The tart can be served slightly warm or cooled, depending on preference.
- Leftover tart keeps well refrigerated for up to 2 days; bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Lemon tart, Blueberry tart, Cheesecake tart, Puff pastry dessert, Lemon curd dessert
