Blueberry Cheesecake Tart
Here's a delicious dessert that has a few of my favourite things - berries, cheesecake, tart! Use any fruit filling you like - all berries are good here, an apple compote with fall spices will also taste wonderful, maybe salted caramel, perhaps a peanut butter layer. Let your imagination loose and make a tart of your dreams!Makes one 8" tart
Ingredients
Tart base
- 150 g digestive biscuits
- 40 g clarified butter/ghee melted, cooled
Blueberry Compote
- 225 g fresh/frozen blueberries
- 50-65 g granulated sugar
- Juice of 1 lime
- 1 1/2 tbsp cornflour stirred into 2 tbsp water
Vanilla bean cheesecake filling
- 225 g Amul Fresh cream / 25% fat cream
- 2 tsp agar agar
- 30 g sugar {to taste}
- 100 g white chocolate chopped
- 1/2 vanilla bean scraped {or vanilla extract}
- 200 g cream cheese whisked, smooth
Instructions
Tart base 8”
- Place the biscuits in a processor and blend to a fine meal. Stir in the melted clarified butter/ghee. {If the weather is cool, you might need 5-10g more melted ghee}.
- Work up the sides of an 8" loose bottom tart tin firmly, then press firmly to make the base. {See FAQ below}
- Place the tin in the freezer for an hour while you make the filling. Once the base is chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin and leave in the freezer.
Blueberry Compote
- Place all the ingredients in a heavy bottom pan and simmer slowly until the berries begin to soften and release their juices and the compote thickens.
Vanilla bean cheesecake filling
- Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar.
- Pour this over the white chocolate and leave to stand until the chocolate melts, then stir in the scraped vanilla bean. Strain.
- Whisk in the cream cheese just before you need to pour the filling. Taste and adjust sweetness as desired.
Assemble See video
- Pour the blueberry compote over the chilled biscuit base and place in the freezer for 15-20 minutes. Reserve a tbsp for the top if you like.
- Pour the cheesecake filling over the compote and place the tart in the freezer for an hour, then place in the fridge for about 6 hours or overnight {still in the tart tin}.
- Demold, top with the reserved compote, fresh herbs, edible flowers etc.