Blueberry Cheese Tart

Overview

The summer is hot and desserts will feel a little greasy, but the tarts with fruit will not feel greasy at all, and eating more blueberries can improve your beauty. Adding blueberries to the sweet tarts will give you a unique taste. Here are two 6-inch portions.

Tags

• baking
• paita
• blueberry
• corn starch
• egg
• low gluten flour
• mascarpone
• unsalted butter
• whipping cream
• yogurt
• fine sugar
• lemon juice
• powdered sugar
• salt

Ingredients

Steps

1. 1 Cut the butter into small pieces and soften, add powdered sugar and beat with an electric mixer until the volume becomes larger and the color turns white

   

2. 2 Add the egg liquid in two batches and beat until feathery,

   

3. 3 Sift in the salt and cake flour in 2 batches, mix well until there are no particles or dry powder,

   

4. 4 Cover with plastic wrap and refrigerate for 1 hour

   

5. 5 Beat mascarpone and sugar until smooth

   

6. 6 Then add yogurt, light cream, eggs, lemon juice (you can omit it if you don’t have it), and continue to beat until smooth and slightly thick

   

7. 7 Sift in the cornstarch and mix well. If it’s hot in summer, keep it refrigerated for later use.

   

8. 8 Take out the tart shell and gently shape it into a round shape. Do not knead it as it will produce oil. Use a rolling pin to roll the dough into a shape slightly larger than the tart mold. Place it into a tart pan and flatten the inner wall gently with your hands.

   

9. 9 Pour in the cheese paste, and put an appropriate amount of blueberries into it, being careful not to break it,

   

10. 10 Preheat the oven to 160 degrees, middle rack, for 45 minutes,

    

11. 11 The freshly baked tart will puff up and fall down when it cools down

    

12. 12 You can garnish with blueberry dices on top.