Blackberry Cheesecake Tart
One 12” Tart
3 pints fresh blackberries
1/3 cup (6 Tbsp) seedless blackberry jam
Crust:
1 ¼ cups all-purpose flour
1 Tbsp granulated sugar
½ tsp fine sea salt
6 Tbsp unsalted butter, chilled, cut into small pieces
1 large egg
Cheesecake Filling:
½ cup granulated sugar
½ tsp fine sea salt
Zest of one lemon
8 ounces cream cheese, room temperature
1 large egg
1 tsp vanilla paste
1) Preheat your oven to 375 degrees.
2) Make and bake the crust: In a food processer, add the flour, sugar and salt. Pulse a few times to mix evenly. Add the butter pieces and pulse until the mixture resembles coarse sand. Add the egg and pulse until the dough just comes to a ball. Press the dough into a tart shell with a removable bottom. Freeze the shell for ten minutes before baking. Blind bake the shell for 20 minutes until the center appears dry and set. Cool slightly on a wire rack.
3) Make the cheesecake filling: Wipe out the food processer. Add the sugar, salt and lemon zest and pulse until evenly mixed and aromatic. Cut the cream cheese into 1” pieces and add to the sugar mix. Process until smooth. Add the egg and vanilla paste and process again until smooth. Scrape the filling into the baked tart shell.
4) Return the filled tart shell to the oven. Close the door and reduce the heat to 350 degrees. Bake 15-17 minutes until the filling is slightly puffed and just set. Remove the tart from the oven and cool completely on a wire rack.
5) Once the filling has cooled, remove the tart from the pan and spread the blackberry jam over the cheesecake filling. Arrange the blackberries over the jam, completely filling the tart. If desired, dust the top with a bit of confectionary sugar before serving.
