Go Back
Print
Blueberry Lemon Cream Cheese Tart Pinterest Photo

Blueberry Lemon Cream Cheese Tart

This is a lovely, flavorful tart which is not only beautiful, but also delicious! It will take an hour or so to completely cool in the refrigerator before serving, so be sure to factor this into your total time. The extra blueberry lemon sauce can be used over ice cream, pancakes, or waffles. The tart crust can be made up to 1 day ahead and the blueberry lemon sauce can be made up to a week ahead (kept in the refrigerator).
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings
Author Lane of With Two Spoons

Ingredients

  • 1/2 cup butter melted
  • 1/3 cup sugar + 2 Tablespoons sugar divided
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt divided
  • 1 cup flour
  • 8 oz cream cheese softened
  • 1/3 cup dark brown sugar
  • 1 Tablespoon lemon zest + 1 teaspoon lemon zest divided
  • 3 Tablespoons fresh lemon juice divided
  • 3 pints blueberries
  • 1 teaspoon honey

Instructions

  1. Preheat the oven to 350ºF.
  2. To make the Crust:
  3. In a medium bowl combine melted butter and 2 Tablespoons of sugar.
  4. Add cinnamon, 1/4 teaspoon salt and 1 cup of flour to the sugar/butter mixture.
  5. Combine to form dough (caution: this dough will be wet).
  6. Press the dough into a 9 inch tart pan.
  7. Place tart pan containing crust onto a baking sheet.
  8. Bake for 15-17 minutes until golden brown and set.
  9. Allow to cool.
  10. To make the Sauce:
  11. In a small saucepan combine 1 Tablespoon lemon zest, 1 pint blueberries and 1/3 cup of sugar.
  12. Bring to a boil and then simmer until fruit has released its juices and thickened slightly.
  13. Remove from heat and then stir in 1 1/2 Tablespoons fresh lemon juice.
  14. Allow to cool and then pour into a clean container.
  15. To make the filling:
  16. In a stand mixer, combine cream cheese and brown sugar.
  17. Add 1 teaspoon lemon zest and 1 1/2 Tablespoons lemon juice
  18. Combine until smooth.
  19. To make the Tart:
  20. Pour cream cheese filling into cooled tart crust.
  21. Take a scant 1/4 cup of blueberry lemon sauce and drizzle it over the top of the filling, using a knife to then swirl it into the filling.
  22. Cover top of tart with fresh blueberries.
  23. Drizzle with honey.
  24. Cool in the refrigerator for approximately one hour (or more).
  25. Serve and enjoy!