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Blueberry Meringue Tart


  • 100g cake flour

  • 1tbsp ground almond

  • Pinch of salt

  • 65g cold unsalted butter

  • 1tbsp cold water

[Blueberry Layer]

  • 150g blueberries

  • 2tbsp sugar

  • 2tsp corn starch

  • 1tbsp lemon juice

[Blueberry Cheese]

  • 70g cream cheese

  • 2tsp plain yogurt

  • 1/4tsp lemon juice

  • 20g blueberry puree

  • 40g soft whipped cream

  • 1g gelatin powder - soaked in water for 5mins to bloom


  • 1 egg white

  • 40g sugar

  • 1/4tsp vanilla essence


  1. Tart: Preheat oven 190degC.

  2. Sift flour and almond into a large mixing bowl.

  3. Add salt and mix well.

  4. Add in butter and knead using fingertips till mixture resembles breadcrumbs.

  5. Add water and knead into a dough.

  6. Place dough between 2 sheets of parchment paper and roll it out to about 0.5cm thick. Chill for 30mins.

  7. Place a 4.5inch cake ring on a flat baking tray. Place dough in and press the it down to the bottom and against the sides. Trim off excess dough.

  8. Using a fork, prick holes at the bottom. Set aside.

  9. Blueberry Layer: Mix all ingredients together, and add into prepared tart. Bake for 40mins.

  10. When done, allow to cool slightly at room temperature, then place inside the fridge.

  11. Blueberry Cheese: Whisk cheese to loosen.

  12. Add in yogurt, lemon juice and blueberry puree, mix well. Followed by whipped cream.

  13. Drain gelatin and microwave for 20secs, add into cheese mixture and mix well.

  14. Pour into cooled tart and level the surface. Chill for 1-2hrs until set.

  15. Meringue: Whisk egg white till frothy. Add in sugar and vanilla, and whisk till stiff peaks.

  16. Transfer to a piping bag fitted with a star tip. Pipe onto set tart and blowtorch meringue till browned.

Adapted from Cooking Tree

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