Bilberry Cheese Tart
Bilberry Cheese Tart is a traditional British recipe for a classic tart of a shortcrust pastry base topped with cream cheese and finished with a layer of bilberries that's covered with a pastry lattice before being oven baked to cook and which can be served hot or cold. The full recipe is presented here and I hope you enjoy this classic British version of: Bilberry Cheese Tart.
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Serves:
6–8
Rating: 
Tags : Wild FoodCheese RecipesBaking RecipesBritish Recipes
Bilberry Cheese Tart: A British recipe for a classic dessert tart layered tart of a cream cheese filling topped with wild bilberries that's covered with a pastry lattice before being oven baked to cook.
Ingredients:
340g
rich shortcrust pastry (ie made with 340g flour)
125g cream cheese (or you can use my
home-made cream cheese recipe to prepare your own)
2 tbsp caster sugar
1 egg, lightly beaten
2 tsp vanilla extract
500g fresh bilberries
2 tbsp seedless blackberry jam (heat blackberry jam and pass through a fine-meshed sieve)
2 tsp lemon juice
1 egg, lightly beaten
Method:
Prepare the pastry according to the recipe then roll out until large enough to cover the base and sides of a 23cm diameter fluted flan tin. Brush the tin with melted butter then carefully add the pastry.
Trim the edges with a sharp knife then re-roll the scraps into a rectangle about 10 x 23cm in size and 2mm thick. Cut into longs strips 3mm wide and brush with the extra beaten egg.
Using an electric whisk, beat together the cream cheese and sugar in a small mixing bowl until light and creamy. Gradually add the egg, beating thoroughly to combine after each addition. Add the vanilla extract and beat until well combined.
Spread this cheese mixture evenly over the pastry then top with the bilberries.
Combine the jam and lemon juice in a small pan and stir over low heat until the jam has melted then take off the heat. Gently spoon this over the bilberries then arrange the pastry strips in a lattice pattern over the tart. Gently press the the edges to seal to the base.
Trim off any excess pastry then transfer to an oven pre-heated to 180°C and bake for about 45 minutes, or until the cheese mixture has set and the bilberries are bubbling.
Allow to cool in the tin for 10 minutes. Serve warm or cold, accompanied by cream or ice cream.