• Cooking Time: 15+20/25 mins
  • Servings:
  • Preparation Time:


I've been trying to make as many different desserts using fresh seasonal fruit as I can. So when I came upon this recipe, I couldn't resist, had to make it immediately. I love blueberries, and this was indeed a trip to blueberry heaven.


  • *sweet shortcrust pastry
  • 2 C (250 g) plain flour
  • 4 oz (125 g) cold butter, chopped
  • 1/4 C (60 g) sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons cold water
  • *cheese cream
  • 5 oz (160 g) fresh blueberries
  • 8 oz (250 g) cream cheese
  • 1/2 C (125 g) sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 3 tablespoons cream
  • 3 tablespoons slivered almonds for decoration


  • Sift the flour into a large mixing bowl and add the butter. Using your fingertips, rub the butter into the flour until fine and crumbly. Stir in the sugar.
  • Add the combined egg yolks, vanilla extract and 2 tablespoons of the water.
  • Cut with a knife to form a dough, adding the remaining water if necessary.
  • Turn out onto a lightly floured surface and gather together to form a smooth dough. Do not overwork.
  • Preheat the oven to 400°F (200°C). Lightly grease six 4" (10cm) tart pans.
  • Divide the pastry into six equal portions and roll out between two sheets of non stick paper, and line the base and sides of the pans.
  • Chill for 15 minutes.
  • Bake for 15 minutes or until lightly browned.
  • Remove from the oven and reduce the heat to 350°F (180°C).
  • Place blueberries in each pastry case to cover the base.
  • Beat the cream cheese and sugar together until light and fluffy. Add the vanilla extract and egg.
  • Mix well and fold in the cream.
  • Pour over the blueberries and sprinkle with almonds.
  • Bake for 20 minutes or until the filling has set.
  • Dust with powdered sugar if you like, and serve

Author Credit: Perfect Pastries

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