Blueberry Tarts
Blueberry tarts are fast and delicious. The filling is one of the simplest recipes I have seen and one one of the most delicious that I have tasted. For the full recipe, please visit:
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Blueberry Cheese Tart 蓝莓芝士挞
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Ingredients for pastry(饼皮材料) :
125g butter(牛油)
50g / 3/8 cup icing sugar (糖粉)
250g / 2 cups plain flour (普通面粉)
1 egg lightly beaten (鸡蛋轻轻打散)
Ingredients for the filling(芝士馅) :
250g / 9 oz cream cheese (奶油芝士)
30g / 2 tbsp butter (牛油)
50g / 1/4 cup caster sugar (细砂糖)
1 egg (鸡蛋)
50g / 1/4 cup whipping cream (动物性鲜奶油)
1 tsp lemon juice (柠檬汁)
20g /2 tbsp plain flour (普通面粉)
250g blueberry jam (蓝莓果酱)
Serving size: 6cm tart mould - 26 portions
6公分挞模可做26个
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Best Bluebery Cheese Tart Recipe | Blueberry Frangipane Tart Recipe
Blueberry Cheese Tart – To be honest, I’m not a fan of eating blueberries. But somehow, when it’s baked in tarts or pies, the flavour is just amazing. This is my first time baking a frangipane tart with blueberries. The buttery flaky crust goes so well with the frangipane. You can actually stop right there without the cream cheese frosting. I almost couldn’t resist when the frangipane tart just came right out from the oven, I wanted to eat it right away. It wasn’t a regret that I added the frosting though, I thought the tart went to another level. In the video, I’ve also mentioned the eggless recipe in the video as well (very small difference from the egg version). I hope you’re inspired to make this amazing blueberry cheese tart. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
I’m using a 20cm pan
• Tart Crust
80g [¼ cup + 1½ tbsp] unsalted butter
30g [2 tbsp] fine sugar
Pinch of salt
1 egg yolk (❤️eggless version: 2 tbsp whipping cream)
160g [1¼ cup + 1 tbsp] cake flour
20g [3 tbsp] almond flour
• Frangipane
60g [¼ cup] unsalted butter, softened
50g [¼ cup] fine sugar
1 egg (❤️eggless version: 50g [3 tbsp] yogurt or curd)
1 tsp vanilla extract
63g [½ cup + 2 tbsp] almond flour
20g [3 tbsp] cake flour
❤️for eggless version:
also add in ¼ tsp baking powder, sift together with the flours
• Blueberry Jam
100g [½ cup] blueberries
30g [2 tbsp] fine sugar
2 tsp lemon juice
• Cream Cheese Frosting
300g [1⅓ cup] cream cheese
30g [2 tbsp] fine sugar
40g [2 tbsp] blueberry jam
150g [½ cup + 2 tbsp] whipping cream
Decoration:
Cream Cheese
Tip #18
Tip # 353
Blueberries
Mint leaves
Instructions:
• Tart Crust
1. Add cold butter and sugar in a large bowl.
2. Mix until creamy
3. Add a pinch of salt. Mix until combined.
4. Add 1 egg yolk (❤️for eggless version add 2 tbsp of whipping cream). Mix until combined.
5. Add in the cake flour and almond flour. Fold in until combined. Then knead until it comes together like a dough.
6. Transfer onto a parchment paper, one bottom and one on top. Roll to a round shape, 4-5 mm thick. Refrigerate for 30 minutes.
7. After 30 minutes, place the flattened dough on a 20cm round tart pan. Make sure the pastry is attached to the pan. Use a rolling pin to trim off the sides or you can also use a butter knife, whichever you’re comfortable with.
8. Prick the crust base with a fork to allow steam escape and prevent puffing up.
9. Place a parchment paper on the crust base with some weight on it. I’m using some black beans, you can use other beans you find available.
10. Bake in preheated oven at 180°C/355°F for 20 minutes. Bring out from the oven, remove the weight. Then bake again for another 10 min.
11. Set aside while preparing for the next step.
• Frangipane
1. Wash the blueberries, and let dry on a napkin.
2. In a large bowl, add the softened butter and sugar. With an electric mixer, mix on high speed until creamy and fluffy.
3. Add the beaten egg and vanilla, mix until combined. (❤️for eggless version, add in yogurt or curd)
4. Sift in the almond and cake flour. (❤️for eggless version, add in ¼ tsp baking powder, sift together with the flours). Fold in until combined.
5. Transfer onto the crust. Use a spatula to level the surface.
6. Place the blueberries around the frangipane, working from outer to inner rim. Place the blueberries just half way into the batter, leaving half exposed.
7. Bake in preheated oven at 180°C/355°F for 25-30 minutes.
8. Let the tart cool completely.
• Blueberry Jam
1. In a small pot, add all the ingredients. Cook over medium heat.
2. Constantly stir. Mash the blueberries. Continue cooking until the source is thickened.
3. Remove from the heat. Strain the source.
4. Set aside to let cool before using.
• Cream Cheese Frosting
1. In a large bowl, add cream cheese and sugar. Mix until creamy and no lumps.
2. Add in the blueberry jam. Mix until combined. The amount depends on how strong purple you want the frosting to be. You can add all the jam made.
3. Add in the whipping cream. Mix until stiff.
Pipe the frosting on the top using tip #18.
Use a spatula to level the surface. Pipe the decoration using tip # 353.
Decorate with the blueberries and mint leaves.
The tart can be served right away, or you can also chill it for 1-2 hours before consuming.
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How to Make Tart Shells
Easy and simplest way on how to make tart shells. They're flaky and buttery, suitable for both sweet and savoury tarts. It's my go-to recipe and I've been using it for all my tarts. Do try!
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
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Blueberry Tart
Rustic yet chic, the combination of berries with a classic almond cream filling in a buttery tart crust makes this tart a patisserie favourite. Experiment with different fruits! Try mangoes, peach slices, halved figs, apricots, or other berries.
This recipe is exclusive to the RecipeTin Eats Dinner cookbook (page 318)!
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Blueberry Cornmeal Tart | Home Movies with Alison Roman
This crunchy, jammy tart is a wonderful little summer dessert. It’s fuss-free, prep-free, and turns out reliably delicious every time. It’s basically what I want a pie to be like, but much easier and quicker to make. The cornmeal adds a nice nuttiness and texture, and the sweet-but-not-too-sweet blueberry filling is juicy without being runny. You can bake it ahead of time in a pie plate, cake pan, or tart pan, and easily transport it to your next summer party.
Thank you to my best friend, FreshDirect, for sponsoring this episode and for always delivering what I need, for Home Movies and in my personal life. If you'd like to try FreshDirect, you can use the code 'roman' at checkout for $50 off your first order of $99 or more. To shop everything I used so you can make this tart immediately, click here (
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Crumbles are disgusting and tarts are delicious
0:22 Welcome to Home Movies with Alison Roman
0:32 Intro to Blueberry Cornmeal Tart
2:35 Thank you FreshDirect! (
3:40 Assembling the ingredients for the crust
6:41 Preparing the blueberry filling
8:19 Building the crust and adding the filling to the tart pan
11:30 Baking and serving the Blueberry Cornmeal Tart
#BlueberryTart #BlueberryCrumble #Dessert
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VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Curtis Whitear
Director of Photography: Dennis Thomas
B-Cam: Christiana Lopez
Sound: Yves Albaret