Quick cakes

Lemon and blueberry cheesecake tart

Prep:10 mins
Cook:25 mins

Serves 8

Nutrition per serving

  • kcal288
  • fat18g
  • saturates10g
  • carbs25g
  • sugars0g
  • fibre2g
  • protein5g
  • salt0.6g

Blend the classic flavor of blueberries and lemon with a rich filling inspired by cheesecake for this tart. It takes just 20 minutes to bake.


  • A ready-rolled puff pastry sheet of 320g
  • 1 egg, beaten
  • 225g full-fat soft cheese
  • Two lemons, one zested and one juiced
  • 4 tbsp icing sugar, sieved
  • 3 tablespoons lemon curd
  • 100g blueberries


  • The oven should be set to 200C/180C/gas 6, with the baking sheet inside, which will heat up. Remove the puff pastry from its baking parchment, then lightly cut a border of two centimeters from its edge across the dough. Use a tiny amount of egg with a little beaten over the border, and then put it aside.
  • Mix your soft cheese the majority of the zest of the lemon, the entire juice, 3 tbsp of icing sugar, and the remaining egg beat in the bowl of medium size for 1 minute until it is smooth as well as slightly thickened.
  • Spread the cheesecake mixture in it in the middle of the tart’s base, expanding it up to the edges of the border with an apron or spoon’s back. Place a teaspoonful of lemon curd on top with a knife or a palette knife, and lightly swirl the curd in the cheesecake mix to create an effect of marbles. Sprinkle the blueberries evenly. Then carefully place this tart on the baking tray in the oven. Bake for 20-25 minutes, till the crust, is crispy and golden brown at the edges.
  • Let the tart cool completely, or until it is warm. Sprinkle any remaining sugar, and sprinkle with the remainder of the lemon juice. then cut into rectangular shapes and serve.

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