Bluebery Cheese Tart Recipe | Blueberry Frangipane Tart | Egg & Eggless Recipes

Blueberry Cheese Tart – To be honest, I’m not a fan of eating blueberries. But somehow, when it’s baked in tarts or pies, the flavour is just amazing. This is my first time baking a frangipane tart with blueberries. The buttery flaky crust goes so well with the frangipane. You can actually stop right there without the cream cheese frosting. I almost couldn’t resist when the frangipane tart just came right out from the oven, I wanted to eat it right away. It wasn’t a regret that I added the frosting though, I thought the tart went to another level. In the video, I’ve also mentioned the eggless recipe in the video as well (very small difference from the egg version). I hope you’re inspired to make this amazing blueberry cheese tart. Enjoy!

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I’m using a 20cm pan

• Tart Crust
80g [¼ cup + 1½ tbsp] unsalted butter
30g [2 tbsp] fine sugar
Pinch of salt
1 egg yolk (❤️eggless version: 2 tbsp whipping cream)
160g [1¼ cup + 1 tbsp] cake flour
20g [3 tbsp] almond flour

• Frangipane
60g [¼ cup] unsalted butter, softened
50g [¼ cup] fine sugar
1 egg (❤️eggless version: 50g [3 tbsp] yogurt or curd)
1 tsp vanilla extract
63g [½ cup + 2 tbsp] almond flour
20g [3 tbsp] cake flour

❤️for eggless version:
also add in ¼ tsp baking powder, sift together with the flours

• Blueberry Jam
100g [½ cup] blueberries
30g [2 tbsp] fine sugar
2 tsp lemon juice

• Cream Cheese Frosting
300g [1⅓ cup] cream cheese
30g [2 tbsp] fine sugar
40g [2 tbsp] blueberry jam

Cream Cheese
Tip #18
Tip # 353
Mint leaves

• Tart Crust
1. Add cold butter and sugar in a large bowl.
2. Mix until creamy
3. Add a pinch of salt. Mix until combined.
4. Add 1 egg yolk (❤️for eggless version add 2 tbsp of whipping cream). Mix until combined.
5. Add in the cake flour and almond flour. Fold in until combined. Then knead until it comes together like a dough.
6. Transfer onto a parchment paper, one bottom and one on top. Roll to a round shape, 4-5 mm thick. Refrigerate for 30 minutes.
7. After 30 minutes, place the flattened dough on a 20cm round tart pan. Make sure the pastry is attached to the pan. Use a rolling pin to trim off the sides or you can also use a butter knife, whichever you’re comfortable with.
8. Prick the crust base with a fork to allow steam escape and prevent puffing up.
9. Place a parchment paper on the crust base with some weight on it. I’m using some black beans, you can use other beans you find available.
10. Bake in preheated oven at 180°C/355°F for 20 minutes. Bring out from the oven, remove the weight. Then bake again for another 10 min.
11. Set aside while preparing for the next step.

• Frangipane
1. Wash the blueberries, and let dry on a napkin.
2. In a large bowl, add the softened butter and sugar. With an electric mixer, mix on high speed until creamy and fluffy.
3. Add the beaten egg and vanilla, mix until combined. (❤️for eggless version, add in yogurt or curd)
4. Sift in the almond and cake flour. (❤️for eggless version, add in ¼ tsp baking powder, sift together with the flours). Fold in until combined.
5. Transfer onto the crust. Use a spatula to level the surface.
6. Place the blueberries around the frangipane, working from outer to inner rim. Place the blueberries just half way into the batter, leaving half exposed.
7. Bake in preheated oven at 180°C/355°F for 25-30 minutes.
8. Let the tart cool completely.

• Blueberry Jam
1. In a small pot, add all the ingredients. Cook over medium heat.
2. Constantly stir. Mash the blueberries. Continue cooking until the source is thickened.
3. Remove from the heat. Strain the source.
4. Set aside to let cool before using.

• Cream Cheese Frosting
1. In a large bowl, add cream cheese and sugar. Mix until creamy and no lumps.
2. Add in the blueberry jam. Mix until combined. The amount depends on how strong purple you want the frosting to be. You can add all the jam made.
3. Add in the whipping cream. Mix until stiff.

Pipe the frosting on the top using tip #18.
Use a spatula to level the surface. Pipe the decoration using tip # 353.
Decorate with the blueberries and mint leaves.
The tart can be served right away, or you can also chill it for 1-2 hours before consuming.

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