Cream cheese tart with crumble base and blueberries recipe

Cream Cheese Tart with Crumble Base and Blueberries recipe

This article was published by: Matthew

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Ingredients

	For the base:
125 g	lady’s fingers, roughly chopped
80 g	hazelnut brittle, crumbled
150 g	butter
	For the filling:
500 g	cream cheese
200 g	yoghurt
2 pinch(es)	grated lemon peel
1 pack(s)	jelly glaze
60 g	sugar
120 ml	water
	For the topping:
350 g	fresh blueberries
1 pack(s)	jelly glaze
2 tbsp	sugar
250 ml	water

Instructions

Fill the lady’s fingers into a freezer bag and ground with a rolling pin. In a saucepan, melt the butter. add the lady’s fingers and the brittle and mix well. Press the mixture onto the bottom of a lined tart form. Place into the fridge.

Bring the water with sugar and the jelly glaze in a saucepan to a boil, stirring constantly. In a bowl, combine the cheese with yoghurt and the lemon peel, using a hand mixer. Add the glaze mixture and mix well. Spread the cake base with the mixture and return into the fridge.

Clean and pat dry the berries. Bring the water with sugar and the jelly glaze to a boil, stirring constantly. Fold in the berries and allow to cool a bit. Divide the berry mixture on top of the cake.

Cool for 3 hours before serving.

Preparation time:
ca. 30 min
Resting time:
ca. 4 hrs
Grade of difficulty:
easy
Calories per portion:
n/a