On “Times before Quarantine” I posted a few IG stories where I made a mascarpone tart with some homemade blueberry jam on top and you guys loved it, so I re-tested my recipe, improved it a little bit and here it is! Right on time for blueberry season.
I have to say, and you may have noticed already that I strongly prefer making tarts over pies. The fact that they have no cover and you HAVE to blind bake them it’s a huge plus for me, why? I’m all about less unnecessary carbs and more crusty shells.
This recipe yields two 8-inch tarts or one-8 inch and a few standard sized ramekins. If you’re like me, you will bake the full recipe, freeze the ramekins OR the second pie and snack on them over the weekend while watching The Politician on Netflix.
This recipe only shows the filling and jam elements. For the curst portion you can use your favorite pre-made one or go healthier and make my recipe.
Huge shout out to my friends from work who keep sending fresh goodies from their gardens, this time Laila gave me some awfully delicious mint which I used to infuse the jam.
3 cups of blueberries.
1 tsp of cardamom powder.
½ tsp kosher or pink salt.
The zest of 1 lime.
The juice of 1 lime.
1 tsp. of cardamom.
10 leaves of fresh mint from Laila’s garden.
½ cup of white or brown sugar.
Optional. 2 gelatin sheets.
16 oz of mascarpone cheese (2-8 oz containers).
8 oz Greek yogurt, unsweetened.
¼ granulated sugar.
2/4 maple syrup.
3 large eggs.
1 tsp good vanilla.
1 tsp kosher or pink salt.
The juice of 1 lime.
Use an 8-inch tart pan to blind-bake (half way through) your crust and make sure it’s cool before you start assembling this tart. It is important that you HALF BAKE the tart shell, this is because you will keep baking later.
Use a medium saucepan in medium low heat to add all of the ingredients for the jam. Stir occasionally until blueberries are fully cooked (VERY tender). Take the mint out and let the mixture cool a little bit. If you decide to add the sheets of gelatin, add them after removing the mint and mix it all together OFF the heat.
Blend the sauce until smooth and reserve.
Use a large bowl and whisk eggs, sugar, maple syrup and vanilla all together until mixture gets a pale-yellow color.
Add the rest of the ingredients altogether and whisk until very smooth.
Bake and Assemble
Pre-heat oven to 350 F.
Add the cheesecake mixture to the UNMOLDED tart shell until ¾ full.
Bake for about 30 minutes or until you get a golden-brown color on the cheesecake and It is still a LITTLE bit wobbly in the middle. Carefully remove the cheesecake from oven and let it cool completely.
Add a thin layer (or a thick one) of blueberry jam on top of the cheesecake. Fill it out end to end for an even bite! You want to end up with a beautiful dark blue circle.
Refrigerate the cheesecake overnight or freeze it for a couple hours. You can add fresh blueberries on top and some lemon peel and fresh mint leaves.
That’s it! It is simple, right? Simple and delicious.
See you soon! Stay healthy.