Blueberry Biscuit Tart

A very simple to make, light, creamy dessert made with delicious fresh blueberries and a mixture of cream cheese and Italian mascarpone. Delicious.

15 minutes

45 minutes

150ºC

Ingredients

Biscuit Crust
200g milk chocolate digestive biscuits
250g plain digestive biscuits
150g butter

- melted
Filling
200g cream cheese
2tbsp caster sugar
250g mascarpone cheese
Few drops of vanilla essence or scape of one vanilla pod
150ml double cream
3 whole eggs and 2 egg yolks

- lightly beaten
125 - 150g fresh blueberries

Instructions

Prepare biscuit crust:
01 In a food processor pulse all the biscuits until fine crumbs. Add the melted butter. Tip into a loose bottomed flan ring, pressing down well. Chill.
Prepare filling:
02 Beat together the cream cheese, caster sugar, mascarpone, vanilla and cream. Fold in the beaten eggs.
03 Tip all the blueberries into the chilled flan case and pour over the filling.
Bake:
04 Place in a moderate oven and bake until set yet wobbly to the touch.
05 Serve cold with whipped cream.

Notes

I recommend for this recipe to use a 24cm loose-bottomed flan ring, however, a fluted china tart dish works well also. If you are unable to find blueberries, this recipe can also be made with fresh raspberries and both fruits freeze well.