Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup toasted sesame seeds
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 1/4 cup cold water
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Electric mixer
Step-by-step instructions:
1. In a food processor, pulse together flour, sesame seeds, sugar, and salt until combined. Add in chilled butter and pulse until mixture resembles coarse crumbs.
2. In a small bowl, whisk together egg yolk and cold water. Add to the food processor and pulse until the dough comes together.
3. Turn the dough out onto a lightly floured surface and knead briefly until smooth. Flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
4. Preheat the oven to 375°F. Roll out the chilled dough on a lightly floured surface to fit the tart pan. Press the dough into the bottom and sides of the pan, trimming any excess dough.
5. Bake the crust for 15-20 minutes or until lightly golden brown. Let cool completely.
6. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread the mixture evenly over the cooled crust.
7. Arrange fresh blueberries on top of the cream cheese mixture.
8. Chill the tart in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 30 minutes
Chilling time: 1 hour
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 365
Fat per serving: 25g
Saturated fat per serving: 12g
Cholesterol per serving: 78mg
Sodium per serving: 149mg
Carbohydrates per serving: 30g
Fiber per serving: 2g
Sugar per serving: 11g
Protein per serving: 6g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Black sesame seeds can be used instead of toasted sesame seeds.
- Mascarpone cheese can be used instead of cream cheese.
- Raspberries or strawberries can be used instead of blueberries.
Variations:
- Add a layer of lemon curd on top of the cream cheese mixture before adding the blueberries.
- Top the tart with a drizzle of honey or maple syrup.
- Add a sprinkle of cinnamon to the cream cheese mixture for a warm flavor.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding to the food processor.
- Use a fork to prick the bottom of the crust before baking to prevent it from puffing up.
- Let the tart cool completely before adding the cream cheese mixture to prevent it from melting.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The tart can be served cold or at room temperature.
Presentation ideas:
Serve the tart on a decorative plate or cake stand.
Garnishes:
Sprinkle extra sesame seeds or powdered sugar on top of the blueberries.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a mixed green salad.
Troubleshooting advice:
- If the crust is too crumbly, add a little more cold water to the dough.
- If the cream cheese mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure to wash the blueberries thoroughly before using.
Food history:
Tarts have been around since medieval times and were often filled with fruit or meat.
Flavor profiles:
The sesame seeds add a nutty flavor to the crust, while the cream cheese and blueberries provide a sweet and tangy taste.
Serving suggestions:
Serve the tart as a dessert or as a sweet snack.
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