Blueberry, Basil and White Chocolate Cheesecake Tart
Tart Shell:
1 cup all-purpose flour
4 Tbsp hazelnut flour
2 Tbsp granulated sugar
½ tsp fine sea salt
6 Tbsp unsalted butter, well chilled and cut into small cubes
1 large egg, cold
2 Tbsp ice-cold water
Filling:
2 ½ ounces white chocolate, melted and slightly cooled
8 ounces cream cheese, room temperature
½ cup plain Greek yoghurt
1/3 cup granulated sugar
1/4 tsp fine sea salt
1 tsp vanilla paste
1 large egg, room temperature
¼ cup fresh basil leaves
Fresh (or frozen) whole blueberries – enough to make a single layer in the bottom of your tart shell
6 tsp of your best blueberry jam
1) In a food processor, pulse together the two flours, sugar and salt to combine. Add the cold butter and pulse a few times to evenly distribute. Add the egg and the 2 Tbsp cold water and run the machine until the dough comes together. Remove from the processor, wrap in plastic wrap and chill the dough for one hour.
2) Roll the dough into a 1/8” round and carefully place it into a tart pan with a removable bottom, leaving 1” overhang. Prick the bottom of the tart shell with a fork and chill in the refrigerator while you heat the oven to 400 degrees. Blind bake the shell for twenty minutes until the bottom of the shell just starts to brown. Remove from the oven and lower the oven temperature to 325 degrees. Trim the edges of the shell and let it cool slightly while you make the filling.
3) Melt the white chocolate (either over a double boiler or in the microwave using 20 second zaps). In the food processor, combine the cream cheese, yoghurt, sugar, salt and vanilla paste and process until the mixture is smooth. Add the egg and process to fully combine. Add the white chocolate and process to fully combine. Pour the cheesecake batter into a medium bowl. Julienne the basil leaves and fold into the cheesecake batter.
4) Make a single layer of fresh or frozen blueberries in the bottom of the tart shell. Pour the basil/cheesecake batter over the berries and smooth the top. Dollop the six teaspoons of your blueberry jam over the batter and use a knife or wooden skewer to create swirls of the jam in the batter.
5) Bake the tart for 25-30 minutes until the filling is set with a slight jiggle in the center. Turn the oven off and leave the tart in the oven for an additional 30 minutes. Cool the tart on a wire rack and then refrigerate before serving.
