Blueberry Lemon Tart

This is a fresh and tasty dessert that’s perfect for sunny days or when you want something light after a meal. In this recipe, we bring together the tang of fresh lemon with the natural sweetness of blueberries, all on top of a soft and buttery base.

For the base, we have used Butter Ring cookies provided to us by one of our partners, Day Food. These melt-in-your-mouth cookies are made with real butter and are the best treat to enjoy with a tea. If you can’t find Butter Ring cookies at a shop near you, contact 9981326 over Viber.

Serving size: 7.5-inch circular tray

Ingredients:

For the base

• 2 Butter Ring cookie boxes (20 butter cookies)
• 3 tbsp unsalted butter (melted)   
• ½ tsp softened butter (to grease the tray)

For the blueberry sauce

• ¼ cup fresh blueberries
• ½ tbsp sugar
• ¼ tsp all-purpose flour
• 1 tbsp lemon juice

For the filling

• ½ cup softened cream cheese
• 1 tsp lemon juice
• 1 tbsp blueberry sauce
• 1/3 cup powdered sugar
• ½ cup whipping cream

For the garnish

• 3 tsp blueberry sauce

Instructions:

1. Add 20 cookies from the 2 boxes of Butter Ring cookies into a blender and blend for 30 seconds on high power or till the texture of the biscuits turn into a fine powder form.
2. Add the mixture into a bowl and add 3 tbsp unsalted butter (melted). Mix well using a spoon until combined. It will look have a wet sand texture.
3. Apply ½ tsp softened butter to grease a 7.5inch circular tray and make sure to grease the sides as well. Press the cookie mixture onto the tray creating a base, covering the bottom of the tray and sides in an even layer. Refrigerate the base for 30 minutes.
4. In the meantime, prepare the blueberry sauce. Add ¼ cup fresh blueberries in to a sauce pan, stir on medium heat for 1 minute. Then turn to medium high heat, add ½ tbsp sugar, crush some of the blueberries and stir for around 2 minutes or until the juices come out of the blueberries. Then add ¼ tsp all-purpose flour, 1 tbsp lemon juice and mix it quickly for 30 seconds until you get a deep purple sauce. Set the sauce aside.
5. To a bowl, add ½ cup softened cream cheese, 1 tsp lemon juice, 1 tbsp of the blueberry sauce and mix it all together using a spatula until it looks creamy and purple in colour.
6. Then add 1/3 cup powdered sugar, mix again until fully incorporated.
7. Add ½ cup whipping cream and mix everything together by using a whisk until smooth, creamy and a light purple color.
8. Add the filling into the tart tray and garnish using the blueberry sauce on top and swirl using a skewer.
9. Refrigerate for 1 hour or overnight.