Lemon & Blueberry Cheesecake Tart Recipe

Introduction

This Lemon & Blueberry Cheesecake Tart combines tangy lemon and sweet blueberries on a crisp puff pastry base. It’s a refreshing dessert that’s perfect for spring or summer gatherings. Light, creamy, and beautifully marbled with lemon curd, it’s sure to impress your guests.

Ingredients

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

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan)/gas 6 and place a baking tray inside to heat up. Unroll the puff pastry on its baking parchment and lightly score a border about 2cm from the edge all the way around the pastry. Brush a little beaten egg around the border, then set aside.
2. Step 2: In a medium bowl, whisk the soft cheese, most of the lemon zest, all of the lemon juice, 3 tablespoons icing sugar, and the remaining beaten egg together for 1 minute until smooth and slightly thickened.
3. Step 3: Spoon the cheesecake mixture over the middle of the tart base, spreading it evenly to the edge of the border with a palette knife or the back of a spoon. Dot teaspoonfuls of lemon curd on top and gently swirl it into the cheesecake mixture to create a marbled effect.
4. Step 4: Scatter the blueberries evenly over the top, then carefully slide the tart (on its parchment) onto the hot baking tray inside the oven. Bake for 20-25 minutes until the pastry is golden brown and crisp at the edges.
5. Step 5: Allow the tart to cool completely or until just warm. Dust with the remaining icing sugar and sprinkle over the remaining lemon zest. Cut into rectangles and serve.

Tips & Variations

• For a gluten-free option, use gluten-free puff pastry available at many stores.
• Swap blueberries for raspberries or blackberries for a different berry flavor.
• Use a lemon zest and sugar mix for extra citrus aroma sprinkled before serving.
• Ensure the baking tray is hot before baking to help the pastry puff up nicely and cook evenly.
• If you prefer a less sweet tart, reduce the icing sugar by 1 tablespoon.

Storage

Store the tart in an airtight container in the refrigerator for up to 2 days. It is best enjoyed fresh but can be gently reheated in a low oven (150°C) for 5-7 minutes to revive the pastry crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this tart in advance?

You can prepare the tart up to the baking step and refrigerate it for a few hours before baking. Bake just before serving for the best texture and flavor.

Can I use cream cheese instead of full-fat soft cheese?

Yes, cream cheese works well as a substitute and will provide a similar creamy texture and tangy flavor suitable for this tart.

Lemon & Blueberry Cheesecake Tart Recipe

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★★★★★

4.7 from 125 reviews

This delightful Lemon & Blueberry Cheesecake Tart combines a crisp puff pastry base with a creamy lemon-flavored cheesecake filling, finished with swirls of tangy lemon curd and fresh blueberries. Perfect as a light dessert or an elegant afternoon treat, this tart offers a refreshing balance of tartness and sweetness with a beautiful marbled effect and vibrant fruity topping.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pastry

• 320g sheet ready-rolled puff pastry
• 1 egg, beaten (reserve some for brushing)

Cheesecake Filling

• 225g full-fat soft cheese
• 2 lemons, zested (divided) and 1 juiced
• 4 tbsp icing sugar, sieved (divided)
• rest of the beaten egg

Topping

• 3 tbsp lemon curd
• 100g blueberries

Instructions

1. Prepare Oven and Pastry: Preheat the oven to 200°C (180°C fan) or gas mark 6, placing a baking tray inside to heat. Unravel the puff pastry on its baking parchment and lightly score a 2cm border all around the edge. Brush the beaten egg around this border and set aside.
2. Make Cheesecake Mixture: In a medium bowl, whisk together the soft cheese, most of the lemon zest (reserve some for garnish), all the lemon juice, 3 tablespoons of the sieved icing sugar, and the remaining beaten egg for about 1 minute until the mixture is smooth and slightly thickened.
3. Assemble Tart: Spoon the cheesecake mixture onto the pastry base, spreading it evenly to the edge of the scored border using a palette knife or back of a spoon. Dot teaspoonfuls of lemon curd over the cheesecake filling, then gently swirl to create a marbled effect.
4. Add Blueberries and Bake: Evenly scatter blueberries over the top. Carefully slide the tart (with its parchment) onto the preheated baking tray and bake for 20-25 minutes, or until the pastry edges are golden brown and crisp.
5. Cool and Garnish: Allow the tart to cool completely or just until warm. Dust with the remaining sieved icing sugar and sprinkle over the reserved lemon zest. Cut into rectangles and serve.

Notes

• Ensure you score the pastry border gently to allow it to puff without cutting through the base completely.
• The lemon curd swirl adds flavor and visual appeal; avoid over-mixing to preserve the marbling.
• Use fresh blueberries for the best texture and taste.
• Let the tart cool properly before slicing to help it set and maintain shape.
• Can be served warm or at room temperature.

Keywords: lemon cheesecake tart, blueberry tart, puff pastry dessert, lemon curd tart, easy cheesecake tart, baked cheesecake recipe