Blueberry cheesecake tart

A tart with a curd cheese filling — blueberries can be replaced with any other berries.

Ingredients

For the pastry

• eggs — 2
• sugar — 60 g
• butter — 120 g
• flour — 350 g
• baking powder — 5 g

For the filling

• eggs — 2
• sour cream — 200 g
• cream cheese — 175 g
• sugar — 100 g
• frozen blueberries — 300 g

Method

1. For the pastry, melt the butter. Lightly beat the eggs with the sugar and pour in the butter.
2. Add the flour and bring the dough together. Shape it into a ball and chill while you make the filling.
3. For the filling, mix the eggs, sugar, sour cream and cream cheese in a deep bowl with a mixer. Lemon zest is a good addition here.
4. Press the pastry into the tin. Scatter the frozen blueberries over it as the first layer. Spoon the filling on top and level it.
5. Bake in an oven preheated to 180°C for about 1 hour, until golden. The filling should stay slightly soft but not stick to a finger.
6. Leave the tart to cool for 2–3 hours so that the filling sets.