Blueberry Cheese Tarts

Happy New Year everyone! I still remember the taste of my favorite blueberry cheese tarts. It’s made by my colleague’s sister. It was so gorgeously yummy. We used to order from her every few weeks. Ahh the good old days (remember Has and Fid?). And then there sit a pastry book in my cabinet with this blueberry cheese tarts recipe. I’ve been wanting to make it for a very long time but I keep pushing the recipe aside until one fine day I told myself “Amy, you must try the recipe no matter what! You’ve been putting this recipe away for over 5 years! (or maybe longer)”. So here I am today, sharing this recipe with you all. πŸ™‚

Blueberry Cheese Tarts

Let’s bake!

First thing first we need to make the tart shell which uses sweet pastry.

Cream Lightly
Place butter, icing sugar and vanilla essence into mixing bowl. Cream until light. Then, add an egg and cream until smooth.

Then, add flour and milk powder and mix until well blended.

Sweet Pastry
Sweet pastry is done. This recipe will yield 780g. However the blueberry cheese tarts will use only 300g. You can actually make 2 batch of blueberry cheese tarts with this sweet pastry and still have some leftovers.

Divide Into 10 Equal Balls
Divide 300g sweet pastry into 10 round balls (30g each).

Press Sweet Pastry Ball Into The Tart Mould
Place a sweet pastry ball on a tart mould. The tart mould is 3″ in diameter. Using both hands, turn the mould while pressing down the pastry ball and spread it to the side. If you’ve seen people making egg tarts in the kitchen shop, then you will know how to do it. I’m showing one hand here because I need to hold the camera.

Press Until The Edges & Make It Flat
Press until the edges and make it flat around the edge. Repeat for the remaining tart moulds.

Prick Some Holes Onto The Pastry Shell
Prick some holes with a fork onto the pastry shell. Bake at 190oC for 15 minutes or until light golden brown. Note: I baked mine for 11 minutes only.

Baked Pastry Shell
Baked pastry shell. Leave it to cool.

Now let’s prepare the filling.

Cream Sugar, Butter & Cream Cheese
Place sugar, butter and cream cheese in mixing bowl. Cream until light and smooth.

Add in egg and cream until well blended. Then add whipping cream and mix until combined (I cheated and use milk powder+water). Finally, add flour and mix until combined.

Put Cheese Filling Into Baked Pastry Shell
Place cheese filling into baked pastry shell. The filling is just nice for 10 pieces of 3″ tart moulds.

Place Some Blueberry Onto It
Place a teaspoon of blueberry into the cheese filling.

Use Toothpick To Swirl It
Use a toothpick to swirl the blueberry to create beautiful marbling effect.

Ready To Bake
Aren’t they pretty? Bake these beauties at 200oC for 10-12 minutes. Note: I baked mine at 180oC for 10 minutes but it’s slightly overbaked (dry on the surface but moist inside). Might adjust the time to 8 minutes next time.

Apricot Gel
Once the blueberry cheese tarts cool down, glaze with apricot gel to make it looks more attractive.

Blueberry Cheese Tarts
My parents love these tarts. It’s creamy and nice. The sweetness is just right. Truthfully my sis thinks it’s okay only. As for me, I think it’s below par compared to my colleague’s sister’s one (taste is subjective, remember?). Still… it’s as good as any blueberry cheese tart you can buy out there. Don’t be blown away by the many steps. It’s actually very straight forward and easy.

Update: A day later after keeping in the fridge, the blueberry cheese tarts taste even better!

Blueberry Cheese Tarts
Adapted from Irresistible Pastry by Alex Goh
Yields 10 tarts

To make sweet pastry (total weight of pastry is about 780g):
200g butter, cubed
100g icing sugar
1/4 teaspoon vanilla essence
1 egg
420g flour
1 tablespoon milk powder

To make blueberry cheese tarts:
300g sweet pastry

250g cream cheese
50g sugar
25g butter
1 egg
25g whipping cream
20g flour

Canned blueberry jam
Apricot gel for glazing (optional)

To make sweet pastry:
1. Cream butter, icing sugar and vanilla essence lightly and add in egg. Cream until smooth.

2. Add in flour and milk powder and mix until well blended.

This recipe will yield 780g sweet pastry.

To make blueberry cheese tarts:
1. Divide 300g sweet pastry into 10 balls (30g each).

2. Press the sweet pastry ball into the 3″ diameter tart mould. Repeat for the remaining tart mould.

3. Prick some holes onto the pastry shell and bake at 190oC for 15 minutes or until light golden brown. Leave it to cool. Note: I baked mine for 11 minutes only.

4. To make the filling, cream sugar, butter and cream cheese until light and smooth.

5. Add in egg and cream until well blended.

6. Add in whipping cream and mix until well combined. Note: I too a short cut and use milk power+water instead.

7. Lastly add in flour and mix until well incorporated.

8. Place the cheese filling into the baked pastry shells. Place a teaspoon blueberry jam onto it and swirl with toothpick into a marbling effect.

9. Bake at 200oC for 10-12 minutes. Note: I baked mine at 180oC for 10 minutes but it’s slightly overbaked (dry on the surface). Might adjust the time to 8 minutes next time. Note: Over baking will cause cheese surface to crack.

10. Once the tarts are cool, brush the surface with apricot gel to make it look attractive.


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  • Reply Hanna January 5, 2014 at 8:29 am

    So cute!!! And I love blueberries and anything cheesecake!

    Great tip with the apricot gel. Clever!

    • Reply Che-Cheh January 5, 2014 at 9:12 am

      Hi Hanna, thanks for stopping by. πŸ™‚

  • Reply Dina January 5, 2014 at 10:08 am

    they look yummy!

    • Reply Che-Cheh January 5, 2014 at 9:23 pm

      Hi Dina, thanks. πŸ™‚

  • Reply Shyma January 6, 2014 at 2:31 am

    What a lovely post! Good luck!

    • Reply Che-Cheh January 6, 2014 at 8:25 am

      Hi Shyma, thank you. πŸ™‚

  • Reply Chalisa January 9, 2014 at 4:33 pm

    what kind of flour are you using?

    • Reply Chalisa January 9, 2014 at 4:37 pm

      is it Cake Flour ?

      • Reply Chalisa January 9, 2014 at 4:40 pm

        can I used all purpose flour? bleached or unbleached?

        • Reply Che-Cheh January 9, 2014 at 8:24 pm

          Hi Chalisa, I’m using all purpose flour. You can use both bleached or unbleached I think.

  • Reply Serene February 27, 2014 at 7:01 pm

    Out of curiosity, how did you take the tarts out from the mould? Will it come out itself if turn it upside down?

    • Reply Che-Cheh February 27, 2014 at 8:07 pm

      Hi Serene, I turned them upside down. They came off very easily.

  • Reply Esya Audrey June 19, 2014 at 10:59 am

    Hi, can i substitute milk powder with normal milk instead?

    • Reply Che-Cheh June 19, 2014 at 8:42 pm

      Hi Esya, I think you can. Or you could just skip the milk powder.

  • Reply Rani July 28, 2014 at 4:13 pm

    Hey, wonderful idea of yours to use variations such as milk powder and apricot gel.. just wanna ask you… do u hv other options or ideas to replace apricot gel to make the tart look shiny… cause sometimes its quite hard to find apricot gel in local malls… tq..

  • Reply Frabchessca September 4, 2014 at 8:12 pm

    hi i juz wanna ask is salted or unsalted butter did u use??

    • Reply Che-Cheh September 4, 2014 at 8:36 pm

      Hi Frabchessca, I use unsalted butter. For any recipe always use unsalted butter unless mentioned in the recipe to use salted butter.

  • Reply Kristel October 28, 2014 at 12:32 pm

    Hello..Have you tried to make it in a large tart pan? I’m planning to make this but in a large pan, but i am not sure about the ingredients,if its enough to cover the pan? thanks you so much!

    • Reply Che-Cheh October 28, 2014 at 4:54 pm

      Hi Kristel, I have not tried making this in a large tart pan. Maybe you can try 20cm tart pan first (the smallest of the three tart pan size).

  • Reply Geng November 15, 2014 at 4:25 am

    hi! I really liked it! I’m just wondering how long is the shelf life of these tarts? Thanks!

    • Reply Che-Cheh November 15, 2014 at 8:56 am

      Hi Geng, I’m not sure because they are usually gone within 3 days. πŸ˜›

  • Reply Olivia January 4, 2015 at 2:02 pm

    Hi, thanks for the post! It looks rly yummy. Just wondering do u think it will work if i use muffin pan with cupcake liner? Thanks!

    • Reply Che-Cheh January 4, 2015 at 6:52 pm

      Hi Olivia, I think you can line the muffin tart with the sweet pastry. Don’t have to use cupcake liner.

  • Reply Sue March 16, 2015 at 11:51 am

    Hi. I know this is an old post but is it possible to bake those tart shells a day in advance before filling?

    • Reply Che-Cheh March 16, 2015 at 5:42 pm

      Hi Sue, I think you can do that. I never tried it before.

  • Reply Sue March 23, 2015 at 10:03 am

    Thanks! πŸ™‚

  • Reply Chris May 16, 2015 at 11:00 pm

    Hi! Can I use plain flour for the sweet pastry and custard powder for the blueberry cheese tart?

    • Reply Che-Cheh May 17, 2015 at 7:07 pm

      Hi Chris, the sweet pastry is made from plain flour. Recipe for sweet pastry is in this post too.

  • Reply shobana June 11, 2015 at 1:45 am

    Hey hi , i will like to know how many tarts can i do with that amount.

    • Reply Che-Cheh June 11, 2015 at 7:42 pm

      Hi Shobana, you’ll get about 10 tarts.

  • Reply Alysia Beh September 13, 2015 at 2:58 pm

    Hi! I want to ask that if i want to make the filling for 20tarts, can i just doubled the amount of the current filling that you’ve shown?

    • Reply Che-Cheh September 14, 2015 at 6:54 pm

      Hi Alysia, yes should be okay if you want to double the filling.

  • Reply Stephenie September 16, 2015 at 2:04 pm

    Hi… I like your blueberry cheese tart. Very nice for the first time I make. But when second time I make I increased cheese cream for double portion but it come out thicker than the first time I make. Can I know what is the problem in it? Is that my whipping cream lesser? Oh ha!! In the recipe, the whipping cream measurement in Gram or Militer? Just wonder.. Cause it look so little when I measure it with gram. What kind of whipping cream you use? Non daily whipping cream or daily whipping cream? Sorry for so many question to ask… 😝😝

    • Reply Che-Cheh September 16, 2015 at 3:23 pm

      Hi Stephenie, thanks for liking this recipe. When you double the cream cheese portion, did you double the sugar, butter, egg, whipping cream, flour portion? The whipping cream measurement is in gram. I use dairy whipping cream. Mostly from Anchor or Pauls.

      • Reply Stephenie October 11, 2015 at 5:54 pm

        Hi!! Everyone like this blueberry cheese tart very well. Thanks for your recipe.. I usually use Philadelphia brand. Can I use Anchor brand? Is there will effect the cheese taste? Oh.. I see… All the ingredient i double it the portion. I think maybe I use topping cream ( the one that use for cake topping ). So it be thicker.

        Today I’m making for smaller tart mould and get about 58 mould. Can I just put it into airtight container for couple of day until I make it for my cream cheese? Last time I double up the portion but it seem like a few more. Is that possible I make the cream cheese for 1 1/2 portion for 58 mini tart ?? And how about the egg for half? Can I use 2 eggs for double portion?

        Sorry… So many question to ask again….. Hahaha… 😁😁😁😁😁😁

        • Reply Che-Cheh October 11, 2015 at 10:49 pm

          Hi Stephanie, I’m glad everyone love your blueberry cheese tart. Yes, you can use Anchor brand. It will effect the cheese taste as different brand has different taste. You’ll need to taste both and see if they taste the same. You can put the tarts in airtight container and make the cream cheese later… but as with all foods they will degrade in time. So the fresher the better. As for double or 1 1/2 the portion, it’s up to you to decide as I’ve not tried it before. I think doubling the portion will be easier when it comes to measuring the ingredients. If you have leftover, you can use it to make other dessert or just eat it like that… why not?

          • Stephenie January 26, 2019 at 9:02 am

            Hi! Can I know how to preventing my tart become soggy after the next day I put it in fridge? Can I use apricot gel to brush on the base of the tart? Is that find to glaze it then put in cream cheese and bake it? After cool down glaze again the apricot gel.

  • Reply Eden Passante October 30, 2015 at 3:23 am

    So beautiful! I need one of these in my life right about now!

  • Reply chun January 5, 2016 at 12:58 pm

    can i just divide the crust recipe into 2 or 3 portions? because the 780g dough is quite much. Thanks! πŸ™‚

    • Reply Che-Cheh January 5, 2016 at 1:25 pm

      I think you can though I’ve never tried it before.

  • Reply Naomi May 7, 2016 at 9:46 pm

    Hello, is your baked filling in molten version or like typical cheesecake version? Thanks

    • Reply Che-Cheh May 7, 2016 at 11:14 pm

      Hi Naomi, this one is the typical cheesecake version.

  • Reply Jing Xuan June 12, 2016 at 6:19 pm

    How long does this Blueberry Cheese tarts take?

    • Reply Che-Cheh June 12, 2016 at 6:34 pm

      Hi Jing Xuan, not sure what you mean. Do you mean baking time?

  • Reply Jing Xuan June 15, 2016 at 10:31 pm


    • Reply Che-Cheh June 16, 2016 at 9:44 am

      The recipe recommended 15 mins of baking. Mine were done in 11 mins.

  • Reply cafie August 9, 2016 at 8:24 pm

    H,refer to your post ,you replaced cream with milk powder and water ,what is the measurement for milk powder and water?Thank you

    • Reply Che-Cheh August 10, 2016 at 4:43 am

      Hi Cafie, I don’t remember as it has been quite awhile. If I were to do it again, I would start with 1 tablespoon milk powder and 1 tablespoon water. Measure to see its weight. Add some more milk powder and/or water to get 25g (make sure it’s not thick as paste because we want to achieve cream like consistency).

      • Reply Cafie August 10, 2016 at 11:34 am

        Thanks for your reply!I will try it this weekend!Thanks!

      • Reply Karen September 5, 2017 at 8:16 pm

        This was my question, too! Glad to find the answer already in the comments! I can’t wait to try this recipe!!!!

        • Reply Che-Cheh September 6, 2017 at 10:52 am

          Hi Karen, hope you like it. πŸ˜‰

  • Reply Alison November 7, 2016 at 3:14 am

    Hi I have a really dumb question that I hope you can answer….I made blueberry cheese tart twice not using your recipe of course (but I will try using your recipe if I’m confident enough to do it LOL πŸ˜‚)anyway if I remember correctly I used the same recipe I like the taste of it but the problem lies on the tart shell every time I pray it just won’t come out right it shrinks excessively so the cheese filling always overflow when I go online and look for blueberry cheese tart recipe i see lots of beautiful picture of cheese tart that doesn’t shrink what could be the cause of it ? If you don’t know the answer to it it’s fine 😊

    -16 year old baker hoping to succeed

    • Reply Che-Cheh November 8, 2016 at 7:48 am

      Hi Alison, it’s a good question. πŸ™‚ According to a book, it’s said that overmixing the dough will cause the shell to shrinks. Also when lining the dough to the tart pan, make sure there’s no gap between the dough and the bottom edge of the tart. From my experience, I noticed that using butter with less fat content will make my pastry shell shrinks a lot. Also make sure to give the the pastry dough enough time to chill in the fridge.

  • Reply Alison November 8, 2016 at 11:40 am

    Okay thank you so much for responding ❀️ I will try these tip next time I make it

    • Reply Che-Cheh November 8, 2016 at 2:44 pm

      You’re most welcome. πŸ˜‰

  • Reply Alison December 9, 2016 at 2:51 pm

    Hi sorry it’s me Alison again I just have a question that I hope you can answer πŸ€”If possible my tart mold is 8 ” in diameter so how many gram of pastry should I put in….

    • Reply Che-Cheh December 9, 2016 at 8:00 pm

      Hi Alison, you can start with 300g pastry. Roll pastry to the thickness of about 1/4 inch and line your 8″ tart mould. Trim the excess pastry.

      • Reply Alison December 10, 2016 at 12:14 pm

        Thank you so much for replying this quick

        • Reply Che-Cheh December 10, 2016 at 2:13 pm

          You’re welcome πŸ˜‰

  • Reply ann marie whitten February 11, 2017 at 10:55 pm

    Hi These are lovely. I am looking to add lemon as my friend is a huge lemon fan…Thoughts of how I can add the right amount to this recipe?

    • Reply Che-Cheh February 12, 2017 at 4:22 pm

      Hi Ann, try adding a tablespoon first, then taste it. Adjust as needed.

  • Reply sabien February 3, 2018 at 8:56 am

    Hi, customer ordered and I think your blueberry looking good. So I use your recipe it came out alright. One question though, I baked mine for 9 mins to 10mins. The surface is dry to touch but it seems a little wobbly when first came out of the oven may I know how to check for doneness?

    • Reply Che-Cheh February 4, 2018 at 10:53 am

      Hi Sabien, that’s good to know. Gotta thanks the chef Alex Goh for this recipe. I think to check for doneness, the center should be slightly wobbly just like what you did. If the surface is dry, you can reduce the temperature or reduce the baking time to 8 mins. You can also apply the apricot gel to make it look glistening and moist.

  • Reply Che-Cheh January 26, 2019 at 9:18 am

    Hi Stephanie, If you’re keeping for 1 day before serving, maybe you can store them in room temperature. Maybe they will turn less soggy? Or maybe you can bake your tart base just a little longer?

  • Reply Ai February 4, 2019 at 4:27 pm

    Hi, may I know how long does it take to make these tarts?

    • Reply Che-Cheh February 4, 2019 at 6:35 pm

      Hi Ai, I didn’t time the preparation time but definitely more than an hour.

  • Reply Theorene Thomas February 4, 2021 at 6:41 pm

    HELLO! After doing this filling..how long can we keep the filling??the cheese? And where?

    • Reply Che-Cheh February 5, 2021 at 8:19 am

      Hello Theorene, I always use the filling all at once. My guess is you can keep the cheese filling for 1-3 days in the fridge. Do use it up asap as fresh is always the best.

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