Blueberry Lemon cream tart
Ingredients
For the tart crust
- 100 g [3/4 cup] all-purpose flour
- pinch salt
- 1 tbsp castor sugar (optional)
- 55 g [1/4 cup] cold butter
- 1-2 tbsp ice-cold water
For the tart filling
- 120 g [1/2 cup] whipping cream/full fat cream
- 75 g cream cheese
- 30 g castor sugar
- 1 tbsp lemon juice
Instructions
For the tart crust
- Preheat the oven to 220ºC
- In a large bowl, add the flour, salt and sugar.
- Cut the butter into small cubes and add it in the flour. Make sure the butter is straight out of the fridge and cold.
- Using your hands, break the cubes and work them into the flour. Press the butter between your finger and rub it in.
- When your dough has a sandy texture, add the ice cold water.
- Now, mix the dough with a knife, moving it through the dough as if cutting it
- Using your hands, form a dough (carefully use more ice water if the dough doesn't come together
- Refrigerate for 15-20 minutes.
- Gently spread it out on your pie tin and bake for 15-17 minutes, or until the crust turns light brown.
- Let it cool completely
For the tart filling
- In a large bowl, whip the cream using a hand mixer until it forms soft peaks. Keep aside.
- In a separate bowl, whisk together the cream cheese and sugar until you get a smooth mixture.
- Add the lemon juice, and mix again.
- Fold in the whipped cream, and using a spatula, fill it in the prepared pie tin.
- Top it with fresh blueberries.
- Refrigerate for 5-6 hours, or preferably overnight.
Notes
-Make sure the butter is cold throughout the process of making the tart crust . If at any point you feel that the butter is starting to melt, pop the mixture into the freezer for 5-7 minutes, and then work with it.
- Make sure the crust is cooled completely before you fill it with the cream filling