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Blueberry Lemon cream tart

Prep Time 10 mins
Servings 4 slices


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


For the tart crust

  • Preheat the oven to 220ÂșC
  • 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.


-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