Blueberry Cheese Tart

A recipe I got from my cousin. Irresistable and super simple to make. You can make the tart shells ahead of time and store them in an airtight container in the fridge. The filling can be substituted with other fruits and flavours like strawberry for example. I bought a ready-made filling from the bakery. You can for sure make your own filling though. The best part for me is painting the pattern on the filling. I would love to try other patterns though next time.

Blueberry Cheese Tart 
The pastry recipe below could easily yields 12 medium-sized tart shells (and you still have leftover dough) while the cream cheese filling is perfect to fill 12 tart shells. Feel free to increase or decrease the amount as you like.  

Ingredients: 
Tart shell:
125g cold butter, diced
225g all-purpose flour
50g caster sugar
1 large egg yolk
1 teaspoon vanilla extract
1-2 tablespoons ice cold water 

Cream cheese filling:
125g cream cheese, softened
25g butter, soften
30g caster sugar
1/2 egg (beat an egg then weigh, about 30g)
1 teaspoon vanilla or lemon extract

blueberry filling 

Method: 
Pastry Shell:
1. Put the cold butter pieces, flour and sugar in a large bowl. Work those ingredients with your fingers until they resemble coarse bread crumbs. Don't worry if there are still some visible butter pieces. They will puff up in the oven and result in a flaky crust.

2. Add the vanilla extract, egg yolk and a tablespoon of ice cold water (1 tbsp works for me; you might add more if your egg yolk is smaller). Work the mixture together to form a dough. Do not overwork the dough. Once the dough has come together, flatten and wrap with cling film. Chill the dough for at least 30 minutes in the refrigerator.

3. Preheat the oven at 170C. Take out the dough from the fridge and roll it on a floured surface or between two sheets of clean plastic. Then, cut into discs to line individual tart moulds. Prick the bottom with a fork. Bake the shells in the preheated oven for 20 minutes until golden brown. Set aside to cool a bit and remove from mould.

Cream cheese filling:
1. Beat all the ingredients until smooth and creamy.  

For blueberry cheese tart:
1. Preheat the oven at 170C. Take a cooled tart shell and fill with blueberry filling (about a tablepoon). Then top with the cream cheese filling:

2. You can do a pattern on top of the tart if you like. I learned to do this pattern from the superbly creative and talented Kak Ita of masam manis. Please check out her blog for fantastic decorating ideas. Also check out HaSue's blog for cheese tart decoration ideas. For the pattern: dip the tip of a toothpick in the blueberry filling or food colouring. Make small lines down the side of cream cheese filling and run the toothpick gently across the lines, like this:

3. Bake the cheese tart in the preheated oven for 5-8 minutes until the cream cheese filling is just set. You can test whether the filling has set by gently tapping your fingertip on the surface; if it doesn't stick, then it has set. Don't overbake or else the filling will become hard. Best serve chilled.

Blueberry Cheese Tart 
Resepi kulit tart ni boleh dapat lebih dari dua belas biji (saya buat 12 je, doh yang lebih simpan dalam freezer). Cream cheese filling cukup2 untuk 12 tart. Kalau nk buat lebih, boleh gandakan resepi di bawah.

Bahan-bahan: 
Kulit tart:
125g mentega sejuk didadu
225g tepung gandum
50g gula kaster
1 kuning telur* (saya guna gred A)
1 sudu kecil esen vanilla
1-2sudu besar air sejuk dari peti ais

Cream cheese filling:
125g cream cheese, biar lembut sedikit
25g mentega (suhu bilik)
30g gula kaster
1/2 biji telur (pukul telur dan timbang, kurang lebih 30g)
1 sudu kecil esen vanilla atau lemon

inti blueberry filling secukupnya

*Jika gandakan adunan untuk kulit tart, boleh guna 1 biji telur gred B untuk 250g butter.

Cara-cara: 
Kulit tart:
1.Satukan mentega sejuk, tepung dan gula di dalam satu bekas. Ramas dengan menggunakan jari sehingga adunan menjadi seperti serbuk roti.

2. Tambah esen vanilla, telur kuning dan satu sudu besar air sejuk. Gaul sebati menggunakan tangan hingga menjadi doh. Tekan sedikit doh, balut dengan cling wrapper dan rehatkan di dalam peti sejuk.

3. Panaskan oven pada suhu 170C. Keluarkan doh daripada peti sejuk. Ambil sedikit doh dan tekan ke dalam acuan tart. Cucuk dengan garpu dan bakar selama 20 minit atau sehingga masak. Sejukkan sedikit dan keluarkan daripada acuan tart. 
Cream cheese filling:
1. Pukul semua bahan sehingga berkrim.  

Untuk blueberry cheese tart:
1. Panaskan oven pada suhu 170C. Ambil kulit tart tadi dan isi (boleh juga paip) dengan inti blueberry (anggaran 1 sudu besar). Selepas itu, isikan dengan cream cheese filling (isi penuh):

2. Kemudian, bolelah hias tart tadi. Saya guna corak yang diajar Kak Ita masam manis. Untuk idea lain, boleh singgah ke dapur HaSue. Untuk corak tersebut, celupkan hujung pencungkil gigi ke dalam pewarna atau inti blueberry dan buat garis-garis kecil di bahagian tepi tart. Kemudian dengan menggunakan bahagian yang tajam, tarik daripada atas ke bawah  dalam bentuk bulatan untuk mendapatkan bentuk seperti berikut:

3. Bakar cheese tart dalam oven yang telah dipanaskan tadi selama 5-8 minit sehingga masak. Untuk menguji sama ada cheese telah set atau tidak, sentuh dengan hujung jari. Jika tidak melekat, maknanya telah masak. Jangan terlebih bakar kerana filling akan menjadi keras.