Blueberry Cheese Tartlets

The first time I ate a blueberry cheese tartlet was when I was still studying in KL, more than a decade ago. I never thought I will one day bake it myself. I always wondered how they made the nice swirl design with the blueberry jam. So finally after many many years I am now experimenting and exploring the joy of baking. I looked around in many blogs for a good blueberry cheese tartlet recipe. I found a few but couldn’t decide which to use. So after comparing the ingredients and looking at the photos, I decided to try the recipe from but I did make some slight changes to it.  Overall, I think it was a success! It was creamier and richer than those bought from bakeries.

I had so much fun making the swirls… I think it was the best part of the whole baking process.

close up shot of the oozing blueberry jam……

Blueberry Chese Tartlets (blue cheesy swirl tarts-

I did 1/2 the recipe


For the sweet pastry tart shells.

250g unsalted butter, chilled – (125g)

110g icing sugar (sifted), chilled-(50g)

410g cake flour (or all purpose flour), (I used chilled- 190g all purpose flour + 20g ground almond)

1 1/2 tbsp Milk powder, chilled- (3/4 tbsp)

1 large egg, beaten and chilled (1/2)


For Cream Cheese Filling

500g Cream cheese ,soften and at room temperature – (250g)

100g Superfine granulated sugar – (60g)

2 Large eggs – (1)

50g unsalted butter , soften- (25g)

7tbsp Heavy cream- 3 1/2tbsp  ( I used whipping cream)

1tsp Lemon Juice – (1tsp)

 Blueberry jam for swirl and also for filling



Place all the dry ingredients AND butter in a food processor , gradually add in beaten eggs little at a time until a soft pastry is achieved. You might not need all the beaten egg. At this stage the mixture might look crumbly , but this is fine. 

Place pastry in a ziplock bag. Let it rest in the refrigerator for 30minutes or longer. Flatten the pastry before freezing it.

Roll out pastry in between 2 parchment paper (to avoid any unnecessary mess to clear up) to a thickness of 0.5cm. and use a small (approximately 3″ cookie cutter )tart or cookie cutter to cut. 

Place in individual tart moulds , press down a little on the base and up the sides of the mould to ensure pastry fits perfectly. Level off excess pastry on the sides with a butter knife. Prick pastry with a fork and bake in a pre-heated oven at 180C (I use 165C) for 10 minutes or until golden brown

Cool tarts completely and unmould. 

Cream Cheese Filling

In an electric mixer, mix cream cheese with sugar, then add butter until evenly mixed. 

Add in eggs one at a time, followed by heavy cream and then the lemon juice , beat until smooth and fluffy. 

Pipe cream cheese filling into the completely cooled tart shells , add some blueberry filling in the centre.

Pipe more cream cheese to cover the blueberry filling.

 Drop a few drops of blueberry jam on top of the cream cheese and use a toothpick to draw some swirls to make designs. 

 Bake at 170C for 7 minutes ( i used 150C)

 Leave to cool on wire rack and then chill in the refrigerator until ready to serve

 Makes 24 tarts

 I manage to get 14 tarts from half the recipe








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