This blackberry cheesecake tart seems like a lot of steps, but it’s really quite easy to put together. The blackberries in the market have been big and gorgeous, and I’ve been looking for a recipe to bake with them. Sweet cream cheesey goodness with juicy, ripe blackberries, definitely a winner!
The pastry:
- 1 1/4 cups flour
- 1/4 teaspoon table salt
- 1 1/2 teaspoons granulated sugar
- 8 tablespoons butter
- 1/4 cup sour cream/yogurt
- 3 to 4 tablespoons cold water
The fruit:
- 1 cup blackberries, halved
- 1 tablespoon granulated sugar
- squeeze of lime juice
- 1 teaspoon cornstarch
The filling:
- 8 oz. cream cheese, softened
- 7 tablespoons granulated sugar
- lime zest
- 1 large egg + 1 egg white
- 1/2 teaspoon vanilla extract
- pinch salt
- For the pastry – in a large bowl, stir the flour, sugar and salt together. Sprinkle butter over dough and using a fork or your fingertips, work it into the flour. Sprinkle sour cream and 3 tablespoons water over mixture and stir it to combine; it should form large clumps. Transfer dough onto a piece of plastic wrap and flatten into a disc, and refrigerate for 1 hour. Roll out dough and transfer it into a tart pan.
- Preheat oven to 350º.
- In a small bowl, combine blackberries, sugar, lime juice, and cornstarch.
- Prepare the filling in a medium bowl, combine cream cheese, sugar, lime zest, egg, egg white, vanilla, and salt. Pour the filling mixture into prepared pan. Using a spoon, drop the blackberries into the filling mix. Place tart pan on a baking sheet and bake for 35 to 40 minutes. Cool on a wire rack, then refrigerate.
