Here’s the most patriotic tart possible, blue blueberries, red strawberries, and almost-white lemon cheesecake. You can make it in a flash and serve it on the 4th just before you whip out the sky rockets and sparklers, or you can make it in a flash and serve it on any summer evening. It’s also very good for breakfast, but I won’t try to lead you too far astray. Happy 4th of July to you, may your day be sweet and your evening sky full of fireworks.
Blueberry Strawberry Lemon Cheesecake Tart
The crust is the same as the crust for this Strawberry Marzipan Tart, and this is an adaptation of the same recipe series in, I believe, Sunset Magazine, oh so long ago. Sometimes the oldest stuff is the best.
For the crust:
1 cup flour
1/2 cup butter
2 T powdered sugar
Whirl these together in the food processor to a fine powder. That’s right, there’s no liquid at all in this crust. Press the powder firmly into a tart pan and chill for 15 minutes. Preheat the oven to 425° and bake the chilled crust for 8-10 minutes, until lightly golden.
For the filling:
8 oz cream cheese
3/4 cup sugar
2 tsp lemon zest
1/2 cup fresh lemon juice
blueberries, strawberries, and jelly to glaze
While the crust is baking, whirl all of the filling ingredients except the fruit and the jelly together in the food processor. When the tart shell is done baking, turn the oven down to 350° Pour the cream cheese mixture into the hot shell and place it immediately in the oven. Bake for 20-25 minutes, until filling is set but not browned. Let cool completely.
Arrange the fruit to your liking. Melt a small amount of jelly (guava is good) and brush it carefully over the fruit to make it shiny. And there you have it.