Blueberry Cream Cheese Tart

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Pastry biskuit:

• 130 gr Terigu serba-guna, 35 gr Gula bubuk

• 113 gr Mentega dingin-potong2 dadu kecil

• sejumput Garam

Isian Cream cheese:

• ¾ st parutan kulit Jeruk lemon/nipis, 12 gr Terigu

• 25 gr Gula halus, 1 Telur besar, 25 gr Krim kental

• 125 gr Cream cheese & 12 gr Mentega-suhu ruang

Bahan lain:

• 4-5 sm Selai & Jelly Blueberry, buah Blueberry

Cara membuat

• Pastry biskuit: Panaskan oven 220° C & letakkan rak di bagian tengah oven. Proses terigu, gula & garam di food processor hingga tercampur rata. Beri mentega & proses sampai adonan pastry mulai menyatu & membentuk gumpalan. Letakkan pastry di loyang tart dengan dasar yang dapat dilepaskan berukuran 20-23 cm. Tekan2 pastry perlahan dengan jari hingga menutupi seluruh dasar & sisi tepi loyang dengan rapi. Tusuk2 dasar loyang dengan garpu agar pastry tidak menggelembung saat dipanggang. Tutupi & masukkan loyang ke freezer selama 15 menit. Hal ini untuk mencegah pastry menyusut waktu dipanggang. Letakkan loyang tart di atas loyang pangang lebar. Panggang selama 13-15 menit, sampai pastry kuning kecokelatan. Keluarkan dari oven & letakkan di rak kawat hingga mendingin. Turunkan suhu oven ke 200° C.

• Isian cream cheese: Kocok cream cheese, mentega & gula dengan mixer listrik berkecepatan rendah sampai halus. Beri telur & kocok hingga menyatu. Masukkan krim kental, parutan kulit jeruk & terigu lalu kocok hingga menyatu & rata. Anda dapat menambahkan sedikit krim jika adonan terlalu kental atau menambahan sedikit terigu bila adonan terlalu cair.

• Oleskan selai blueberry secukupnya di dasar kulit pastry lalu isi atasnya dengan adonan cream cheese. Campur jelly blueberry, secukupnya untuk menghias, dengan sedikit air hangat, cukup untuk sedikit mencairkan saja, sehingga akan memudahkan saat membuat pola nanti. Masukkan jelly ke kantung segitiga berujung spuit kecil. Semprotkan jelly membentuk beberapa titik besar di atas isian cream cheese. Putar & tarik titik2 tersebut dengan tusuk gigi untuk membentuk pola sesuai selera. Atur buah blueberry dengan rata. Panggang kue selama 10-15 menit, sampai isian set. Pindahkan kue ke rak kawat, biarkan 15-20 menit agar mendingin.

• Hidangkan hangat2, di suhu ruang atau dingin. Bila ada sisa, tutupi & simpan kue di kulkas. Untuk 8-10 potong.

Ingredients

Shortbread Crust:

• 130 gr All purpose flour, 35 gr Icing sugar

• 113 gr cold Butter-small diced, pinch of Salt

Cream cheese filling:

• ¾ tsp Lemon/Lime zest, 25 gr Heavy cream

• 25 gr fine Sugar, 12 gr Flour, 1 large Egge

• 125 gr Cream cheese-room temperature

• 12 gr Butter-room temperatur

Other ingredients:

• 4-5 tbsp Blueberry jam & jelly, fresh Blueberries

Instructions

• Shortbread Crust: Preheat oven to 220° C & place rack in the center shelf. In a food processor, process flour, sugar & salt to combine. Add in butter & pulse until the pastry starts to come together & form clumps. Place the pastry in a 20-23 cm tart pan with a removable bottom. Gently press the pastry onto the bottom & all sides of your pan with your fingers neatly. Pierce the crust bottom with a fork to prevent the crust from puffing up while it bakes. Cover & place the tart pan in freezer for 15 minutes. This will help to prevent the crust from shrinking while it bakes. Place the tart pan on a baking pan. Bake for 13-15 minutes, until the crust is golden brown. Remove from oven & place on a wire rack to cool down. Reduce oven temperature to 200° C.

• Cream cheese filling: Using an electric mixer, beat cream cheese, butter & sugar over low speed until it smooth. Beat in the egg until it incorporated. Add in the cream, lemon zest & flour. Beat until it combined well. You could add in some more heavy cream if the filling is too thick, or if it is too runny, add in a bit more flour.

• Spread enough blueberry jam on the crust shell bottom & then fill it with cream cheese filling. Combine some blueberry jelly (enough for garnishing the tart) with a bit warm water, just to dilute, so it will be easier when you make the pattern. Put jelly in a piping bag with a small tip. Pipe several spots of the jelly on top of the cream filling. Swirl the jelly with a tooth pick to create patterns as you desire. Arrange fresh blueberries evenly. Bake the tart for 10-15 minutes, until it set. Transfer tart to a wire rack to cool down for 15-20 minutes.

• Serve warm, at room temperature, or cold. Cover & refrigerate leftovers. Makes 8-10 servings.

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