Blueberry-Lemon Cream Cheese Tart

It's starting to get chilly in the mornings here in Swissland, but the afternoons are still warming up nicely. I'm hanging on to every thread of summer that's left, including last minute baking with summer fruits. This tart is bursting with the summer flavors of blueberry and lemon.

One of the nice parts about this is only the crust requires baking. The filling is not too sweet, but rather scented with a fresh lemon taste. And, paired with blueberries that literally pop in your mouth, it's some serious summer lovin' on a plate. Light and fresh, this blueberry-lemon tart is an awesome way to say good bye to summer goodness.

Blueberry-Lemon Cream Cheese Tart

Serves 6-8


For the crust:

  • 1 large egg yolk
  • 1 Tablespoon (15 mL) heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup (156 g) all-purpose flour, plus more for dusting the work surface
  • 2/3 cup (84 g) confectioners’ sugar
  • 1/4 teaspoon salt
  • 8 Tablespoons (113 g) cold unsalted butter, cut into ½-inch cubes

For the filling:

  • 8 ounces (226 g) cream cheese, softened
  • 1/2 cup + 2 Tablespoons (80 g) confectioners’ sugar, sifted
  • zest of one lemon
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons milk or cream
  • Fresh blueberries (approximately 12 ounces/340 g)


To make the tart shell, whisk together the egg yolk, heavy cream and vanilla extract in a small bowl; set aside. Place the flour, sugar, and salt in a food processor. Process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Alternatively, combine together by hand using a whisk and cut the butter in with a pastry cutter, forks, or by hand. Stir in the eggs with a wooden spoon. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disc. Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.

Remove the dough from the refrigerator. (If refrigerated for more than an hour, let stand at room temperature until malleable.) Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Mold the dough to the sides of the tart pan and remove the excess off the top. Set the dough-lined tart pan on a large plate and freeze for 30 minutes.

Meanwhile, adjust an oven rack to middle position. Preheat the oven to 375° F. Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights or dried beans. Bake for 30 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer to a wire rack to cool.

To make the filling, beat together the cream cheese and confectioners’ sugar in a bowl on medium-high speed until smooth. Blend in the zest, vanilla and milk or cream. Spread the cream cheese mixture over the tart shell.

Starting from the outside and working toward the center, place the blueberries in concentric circles slightly overlapping each other. Gently press the berries into the cream cheese mixture to help keep them in place. Chill until ready to serve.


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