Lemon & Blueberry Cheesecake Tart Recipe
This Lemon & Blueberry Cheesecake Tart combines a crisp puff pastry base with a creamy, zesty lemon cheesecake filling, topped with fresh blueberries and a swirl of tangy lemon curd. Perfectly baked until golden and garnished with extra lemon zest and icing sugar, this tart is a delightful balance of tartness and sweetness, ideal for a refreshing dessert or afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
Puff Pastry Base
- 320g sheet ready-rolled puff pastry
- 1 egg, beaten (for brushing and filling)
Cheesecake Filling
- 225g full-fat soft cheese
- 2 lemons, zested (divided) and 1 juiced
- 4 tbsp icing sugar, sieved (divided: 3 tbsp for filling, 1 tbsp for dusting)
- 3 tbsp lemon curd
Topping
- 100g blueberries
Instructions
- Prepare the Oven and Pastry Base: Heat the oven to 200C/180C fan/gas 6 with a baking tray inside to preheat. Unroll the puff pastry sheet on its baking parchment and lightly score a 2cm border around the edges without cutting through. Brush beaten egg along the border edges and set aside.
- Make the Cheesecake Mixture: In a medium bowl, whisk together the full-fat soft cheese, most of the lemon zest (reserve some for garnish), lemon juice, 3 tablespoons of sieved icing sugar, and the remaining beaten egg for about 1 minute until smooth and slightly thickened.
- Assemble the Tart: Spoon the cheesecake mixture onto the center of the pastry inside the scored border. Spread it evenly to the edge of the border with a palette knife or back of a spoon. Dot teaspoonfuls of lemon curd over the cheesecake filling and gently swirl it in using a palette knife or cutlery to create a marbled effect. Evenly scatter the blueberries on top.
- Bake the Tart: Carefully transfer the tart on its parchment onto the preheated baking tray inside the oven. Bake for 20-25 minutes until the pastry is golden brown and crisp at the edges.
- Cool and Garnish: Remove from the oven and let the tart cool completely or until just warm. Dust the tart with the remaining icing sugar and sprinkle the remaining lemon zest over the top. Cut into rectangles and serve.
Notes
- Make sure to keep the lemon zest divided as some is used in the filling and some for garnish to enhance freshness.
- Using full-fat soft cheese ensures a rich and creamy texture in the cheesecake filling.
- Be gentle when swirling the lemon curd to create a pretty marble effect without mixing it all in.
- The preheated baking tray helps the puff pastry base cook evenly and become crisp.
- This tart is best served slightly warm or at room temperature.
Keywords: lemon tart, blueberry tart, cheesecake tart, puff pastry dessert, lemon curd dessert, easy cheesecake tart
