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Blueberry Cheesecake Tart

A classic dessert in a new look. This dessert is elegant and tasty at the same time, while indulging in known and loved flavors with a bit of a twist. You will find the classic cheesecake crust in the form of a tart shell, with a super creamy cheesecake piped into the tart, hiding some blueberry confit and topped with a lemony blueberry crémeux.




 

Special material requirements


  • 1-3x tart rings: 25cm diameter (height: 2cm)

  • 1-3x tart rings: 19cm diameter (height: 2cm)

  • Cake ring or pan 22cm diameter

  • 1-2 round nozzles 9mm (e.g. Ateco 12)

  • Brush

  • Thermometer

  • Piping bags

 

Recipe


Yield: 3 tarts - 18 servings | Difficulty: medium


Ingredients


Almond pate sablé

155g butter (cold)

105g powdered sugar

250g all purpose flour

40g almond flour

1 medium egg

pinch of salt


Egg wash

2 medium egg yolks

2 tsp heavy cream


Cheesecake

500g cream cheese

100g sugar

80g sour cream

50g sweetened condensed milk

2 large eggs

1 1/2 tbsp vanilla paste


Blueberry confit

250g blueberry puree (10% sugar)

30g sugar

1 1/4 tsp pectin nh

1 1/2 tbsp lemon juice


Blueberry lemon crémeux

130g blueberry puree (10% sugar)

70g lemon juice

70g butter (room temperature)

2 medium eggs

2 tbsp sugar

2 tsp corn starch

zest of 1 lemon


Macaron shells (Italian meringue)

85g powdered sugar

85g almond flour

31g egg white (approx. 1 medium egg white) at room temperature

purple and claret food coloring (e.g. gel)

31g egg white (approx. 1 medium egg white) at room temperature

85g caster sugar

25g water

1/2 tsp egg white powder (optional)


Blueberry cheesecake whipped ganache

100g white chocolate

80g cream cheese

70g heavy cream

3 tbsp blueberry lemon crémeux


Decoration

edible flowers (e.g. lilacs)

fresh blueberries

 

Directions


Almond pate sablé

  1. In a stand mixer with a paddle attachment, combine cold butter (cubed), powdered sugar, flour, almond flour and salt. Mix until you get a bread crumb consistency.

  2. Then add the egg and mix just until well combined. Don't over mix it. If there are still some crumbs which are not incorporated, kneed it into the dough by hand.

  3. Spread the dough between two sheets of baking paper and roll out thinly. You may have to divide the dough and use 2x2 baking sheets. Put it in the freezer until the dough is firm.

  4. Preheat the oven to 160°C fan. Take the dough out of the freezer, remove the baking paper and cut out the base with the bigger tart ring. Additionally, cut out stripes which are about 2.5cm in width (slightly bigger than the walls of the tart) and more or less long enough to line the whole side of the tarts. Line the tart with the dough and press the edges on the bottom together, so that the base and the walls stick together. Trim the excess dough from the edges of the tart ring.

  5. Cut out a hole in the middle with the smaller tart ring and remove the excess dough on the inside. Leave the ring in the center and line the outer sides of the small ring with dough stripes. Trim the excess dough from the edges of the tart ring.

  6. Place the lined tart rings in the freezer for another 15 minutes, until the dough is firm again.

  7. If you have an air mat and a perforated baking tray, place the tart on that. If not, just use a normal baking tray and baking paper. Bake the tart shells for about 10 minutes in the middle of the oven.

  8. Take the tarts out of the oven, remove the tart ring and let them cool down.


Egg wash

  1. Whisk the egg yolks and the heavy cream together.

  2. Brush all sides except the bottom of the tarts with egg wash.

  3. Place the tarts back in the oven for another 8-9 minutes or until evenly golden brown.

  4. Remove the tarts from the oven, let them cool down a bit and then remove the tart rings. Let the tarts cool completely.


Cheesecake

  1. Preheat the oven to 100°C fan.

  2. If you have a cake or tart ring, cover one end with tin foil to hold the batter.

  3. Add sugar and eggs into a bowl and whisk until light and fluffy.

  4. Add the cream cheese, condensed milk and vanilla paste and whisk until combined.

  5. Fold in the sour cream and transfer into the cake ring and place it in the oven for 30 minutes.

  6. After 30 minutes, switch off the oven and leave the cake with the oven door shut for another hour.

  7. Remove the cheesecake from the oven and let it cool down completely. Place it in the fridge overnight.

  8. Place the cheesecake in a bowl and whisk until you have a smooth cream. If you can't get rid of some lumps, mix it in a blender in short impulses.

  9. Transfer the cream into a piping bag and store in the fridge until used.


Blueberry confit

  1. Place the sugar and pectin in a small bowl and whisk until the pectin is evenly spread in the sugar.

  2. Add the puree to a saucepan and heat it up to approximately 40°C.

  3. Sprinkle the sugar-pectin mix in

  4. to the puree while constantly whisking.

  5. Bring the puree to a boil and boil for about 2 minutes. Then remove from the heat and add the lemon juice.

  6. Transfer the confit to a bowl or flat tray and cover with cling film to touch and let it cool down to room temperature.

  7. When the confit has cooled down and firmed up, emulsify with a hand blender and transfer to a piping bag. Keep it in the fridge until ready to use.


Blueberry lemon crémeux

  1. Place the blueberry puree, lemon juice, sugar and lemon zest into a saucepan and heat it up on low-medium heat while constantly whisking.

  2. Place the cornstarch with the eggs in a separate bowl and whisk it together.

  3. As soon as the puree gets hot, add some of it to the cornstarch-egg mix and whisk until there are no lumps. Slowly pour more of the hot puree to the eggs while constantly whisking. After mixing all of the puree with the eggs, pour it back into the saucepan and continue cooking on medium heat while whisking.

  4. When the cream thickens, cook it for another 1-2 minutes and then remove it from the heat, pour it through a sieve and transfer into a bowl or tall container.

  5. Add the butter and emulsify with a hand blender.

  6. Cover the cream with cling film to touch and let it cool down. Keep it in the fridge until ready to use.


Macarons shells (Italian meringue)

  1. Preheat the oven to 150°C fan and place the silicone mat/baking paper onto the back of a baking tray and set aside.

  2. Add the almond flour and powdered sugar to a mixer and blend in impulses.

  3. Place the powdered sugar, almond flour, first part of the egg whites and some drops of food coloring in a large bowl and mix with a rubber spatula until you have a paste.

  4. Place the caster sugar and water into a saucepan and bring to a boil over medium heat. Add the thermometer to constantly check the temperature.

  5. In the mean time, place the second part of egg whites into a bowl and start whisking on medium speed, until you have soft peaks. Here you can optionally add the egg white powder, which will help stabilize the meringue.

  6. When your syrup reaches 118°C and your egg whites are at a soft peak, remove the saucepan from the heat and slowly pour the syrup to the egg whites, while still whisking.

  7. Keep whisking the egg whites on high speed until they have increased in volume and are fluffy and shiny and the meringue has cooled down (the bowl should not be hot anymore).

  8. Add one third of the meringue at a time to the almond flour paste, incorporating it completely every time while doing the macaronage.

  9. As soon as the dough has the right consistency, transfer it into a piping bag with the nozzle (Ateco 12) and pipe mini macarons with max. 2.5cm diameter onto the silicone mats.

  10. Tap the bottom of your baking tray to release any air bubbles. If you have air bubbles on top that won't pop, use a toothpick.

  11. Bake the shells in the middle of the oven for 8-9 minutes. Depending on your oven you may need to adjust the temperature or baking time.

  12. Take the shells out of the oven and let them cool completely. Then gently remove them from the silicone mat/baking paper.


Blueberry cheesecake whipped ganache

  1. Place the white chocolate and cream in a bowl and microwave in impulses until the chocolate is completely melted.

  2. Cover with cling film to touch and place in the fridge overnight.

  3. As soon as you are ready to assemble the tart, combine the ganache with the cream cheese and whisk until it's light and fluffy.

  4. Gently fold in the crémeux.

  5. Transfer in a piping bag with a round nozzle (e.g. Ateco 12) and store in the fridge until used.


Assembly

  1. Pipe some blueberry confit at the bottom of the tart and even it out with a spatula.

  2. Pipe the cheesecake filling into the tarts, leaving a small gap on top for the crémeux.

  3. Pipe the blueberry lemon crémeux on top and with a spatula gently spread it to the edges of the tart first, then smooth it out on top, removing some excess.

  4. Pair same sized macaron shells, pipe blueberry cheesecake ganache on one shell and place the second shell on top.


Decoration

  1. Place some macarons on the tart.

  2. Pipe some ganache on top.

  3. Place some fresh blueberries.

  4. Decorate with edible flower petals (e.g. lilacs).

 

Notes


  • Almond pate sablé: if your freezer is too small for the rolled out dough or the whole tart, place it in the fridge instead. However, if you place the dough in the fridge it takes more time to firm up, so take that into consideration.

  • Macaron shells: 31g of egg whites is approximately the amount of one medium egg. However, this may vary. For the macarons it is important to have the exact amount for all ingredients. The easiest way is to weigh your egg whites first and then adjust the other ingredients to your egg white amount, as they are easier to adjust.

  • Blueberry confit & blueberry crémeux: the recipe gives you more confit and crémeux than needed for the tarts, so that you can use it as a center filling for the remaining macarons.


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