Ingredients
Instructions
- In a large bowl, combine flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
- Add the granulated sugar and mix well. Make a well in the center and add the beaten egg.
- Gradually add cold water, a tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C (350°F).
- Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Transfer to a 23cm tart pan with a removable bottom.
- Trim the excess dough and prick the bottom with a fork. Line with parchment paper and fill with baking weights or dried beans.
- Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5-10 minutes until the crust is golden. Let cool completely.
- For the cream filling, beat the softened cream cheese with powdered sugar and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Spread the cream filling evenly over the cooled tart crust.
- In a small bowl, toss the blueberries with sugar, cornstarch, lemon zest, and lemon juice.
- Arrange the blueberries on top of the cream filling, covering the entire surface.
- Dust the tart with powdered sugar just before serving.
- Refrigerate for at least 1 hour before serving to allow the tart to set properly.
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