Lemon and Blueberry Cheesecake Tart
This is an easy dessert as it uses shop bought ready-rolled puff pastry and lemon curd. You can use other berries if you want to change the blueberries. It’s a really good cheat if you haven’t got time to make a cheesecake. Enjoy!
Ingredients
- 320g sheet ready-rolled puff pastry
- 1 egg, beaten
- 225g full -fat soft cheese Philadelphia
- 2 lemons zested and juice of 1
- 4 tbsp icing sugar, sieved
- 3 tbsp lemon curd
- 100g blueberries
Instructions
- Heat the oven to 200c/fan 180/gas 6.
- Line a baking tray with baking parchment and unroll the pastry onto the parchment. (Some of the pastry already comes rolled in baking parchment so just use that).
- Lightly score a border about 2cm from the edge all the way round so you have a sort of picture frame. Brush the border with a little of the beaten egg and set aside.
- Whisk the cream cheese, most of the lemon zest and all the juice, 3 tbsp of the icing sugar and the rest of the egg together in a bowl for about a minute until smooth and slightly thickened.
- Spoon the mixture into the tart case spreading it out so it doesn’t go over the border. Dot teaspoons of lemon curd on top and using a knife gently swirl it into the cheesecake mixture to create a marbled effect. Sprinkle the blueberries evenly over.
- Bake for 25-30 minutes until the pastry is crip and golden at the edges.Leave to cool until just warm. Dust over the remaining icing sugar and scatter the remaining lemon zest over. Cut into rectangles and serve.