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Blueberry cheese tart
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Impress everyone with this unique twist on a classic dessert.
Ingredients:
  • Melted butter for greasing
  • 200g (2 cups) fine sweet biscuit crumbs
  • 120g butter, melted
  • 60mls (1/4 cup) boiling water
  • 9.00 gm (1 x 10g sachet) powdered gelatine
  • 42.00 gm fresh lemon juice
  • 250g (1 cup) low-fat cottage cheese
  • 1 200g container skim milk natural yoghurt
  • 80g (1/2 cup) icing sugar, sifted
  • 4.50 gm sugar
  • 2.50 gm cornflour
  • 5.30 gm fresh lemon juice
  • 1 475g can blueberries, undrained
Instructions:
  • Grease a 20cm pie plate by brushing it with melted butter and line the base with non-stick baking paper.
  • Combine biscuit crumbs and butter in a bowl until evenly mixed. Press mixture into pie plate to cover base and sides, using the back of a spoon. Chill in the fridge while making the filling.
  • Prepare the filling by pouring boiling water into a small heat-resistant bowl. Sprinkle gelatine over and whisk until dissolved. Stir in lemon juice and let it cool, ensuring it doesn't set.
  • In a medium bowl, combine cottage cheese, yoghurt, and icing sugar, whisk until smooth. Fold in the cooled gelatine mixture with a spatula. Pour the mixture into the crust and chill in the fridge for 3 hours until set.
  • In a small saucepan, mix sugar, cornflour, lemon juice, and half of the blueberries with their juice (set aside the rest for later use). Bring to a boil over medium heat, stirring occasionally. Lower the heat and simmer uncovered for 3 minutes until slightly thickened. Let it cool to room temperature before using.
  • Spread the chilled topping over the cheese filling and refrigerate for a minimum of 1 hour before serving.

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