VelvetCream Cheese Tart with Kiwi and Blueberries
Inspired by techniques from King Arthur.
A sweet cream-cheese tart in a buttery pressed crust, topped with kiwi, blueberries and a light apricot glaze. Baking the shell first keeps it crisp beneath the smooth filling, while orange zest and fresh fruit balance the richness.
Always check the labels of the products you use.
Method
- 1
Mix the crust. Whisk the flour, icing sugar and salt together in a mixing bowl. Work in the softened butter with a sturdy spoon until the mixture looks like evenly damp crumbs.
- 2
Add the yolk. Mix in the egg yolk until a handful of the dough holds together when squeezed. It can still look crumbly in the bowl.
- 3
Press and chill. Press the dough evenly over the base and firmly up the sides of the 23 cm tart tin. Prick the base and sides with a fork, then freeze uncovered for about 15 min. Meanwhile, heat the oven to 190 °C (170 °C fan).
- 4
Bake the shell. Bake for 15-20 min, until the edges are lightly golden. Take the tin out of the oven and leave the crust in it while you make the filling.
- 5
Mix the filling. In the second bowl, mix the cream cheese and granulated sugar until smooth, scraping the sides and bottom with the spatula. Mix in the eggs one at a time, then the cream. Finely grate the orange zest into the bowl and mix it through.
- 6
Bake the tart. Pour the filling into the baked shell and lower the oven to 180 °C (160 °C fan). Bake for 20-25 min, until the filling is almost set with just a small soft-looking patch at the centre.
- 7
Cool and refrigerate. Leave the tart to cool at room temperature for 1 hour, then refrigerate until chilled and ready to serve. Allow about 3¾ hours in total, including chilling.
- 8
Add the fruit and glaze. Just before serving, arrange the kiwi slices and blueberries over the chilled filling. Gently warm the apricot preserves with the water in a small saucepan, stirring until loose, then pass through the sieve to remove any pieces. Brush a thin layer over the fruit and cut the tart into 8 slices.
Storage
Keep the tart well wrapped in the refrigerator for up to 2 days; freezing is not recommended. Add the fruit and glaze just before serving where possible. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
Free sugars: 20 g per serving
40 % of the 50 g daily maximum · 80 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- digital kitchen scales
- measuring spoons and measuring jug
- 23 cm round tart tin
- 2 mixing bowls
- whisk
- sturdy mixing spoon
- silicone spatula
- fork
- fine grater
- sharp knife
- chopping board
- small saucepan
- fine-mesh sieve
- pastry brush
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 447 kcal |
| Protein | 6.8 g |
| Carbohydrate | 50 g |
| of which sugars | 29.5 g |
| of which free sugars | 20 g |
| Fat | 25.7 g |
| of which saturates | 15 g |
| Fibre | 2.7 g |
| Salt | 0.47 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
