Heavenly blueberry cheesecake tart is made with mascarpone and a readymade pastry case to make a delicious dessert that’s ready in just 20 mins. We used Marks & Spencer’s sweet shortcrust pastry case, but feel free to use your own. The cheesecake’s richness comes from creamy mascapone and double cream. Don’t forget to add the finishing touch though – decorating the cheesecake with blueberries and white chocolate tops it perfectly. This dessert serves 8, so there will be plenty to go around.
- 250g mascarpone
- Zest and juice 1 lemon
- 45g icing sugar
- 150ml whipped double cream
- 1 small pastry tart case (we used Marks & Spencer’s sweet shortcrust)
- White chocolate curls and blueberries, to decorate
In a large bowl, combine the mascarpone, lemon zest and juice and icing sugar using an electric mixer. Set aside.
In a separate bowl, whisk the cream to soft peaks, then fold into the mascarpone.
Spoon into the pastry case, spread with a spatula and lightly press the top in a circular motion to create a spiral pattern.
To decorate, cover the tart with a few white chocolate curls and the blueberries.
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Swap the blueberries for strawberries or raspberries instead.