I’m using a 20cm pan

• Tart Crust

80g [¼ cup + 1½ tbsp] unsalted butter

30g [2 tbsp] fine sugar

Pinch of salt

1 egg yolk  (eggless version: 2 tbsp whipping cream)

160g [1¼ cup + 1 tbsp] cake flour

20g [3 tbsp] almond flour

• Frangipane

60g [¼ cup] unsalted butter, softened

50g [¼ cup] fine sugar

1 egg    (eggless version: 50g [3 tbsp] yogurt or curd)

1 tsp vanilla extract

63g [½ cup + 2 tbsp] almond flour

20g [3 tbsp] cake flour

for eggless version:

also add in ¼ tsp baking powder, sift together with the flours

• Blueberry Jam

100g [½ cup] blueberries

30g [2 tbsp] fine sugar

2 tsp lemon juice

• Cream Cheese Frosting

300g [1⅓ cup] cream cheese

30g [2 tbsp] fine sugar

40g [2 tbsp] blueberry jam

Decoration:

Cream Cheese

Tip #18

Tip # 353

Blueberries

Mint leaves

Instructions:

• Tart Crust

1. Add cold butter and sugar in a large bowl.

2. Mix until creamy

3. Add a pinch of salt. Mix until combined.

4. Add 1 egg yolk (for eggless version add 2 tbsp of whipping cream). Mix until combined.

5. Add in the cake flour and almond flour. Fold in until combined. Then knead until it comes together like a dough.

6. Transfer onto a parchment paper, one bottom and one on top. Roll to a round shape, 4-5 mm thick. Refrigerate for 30 minutes.

7. After 30 minutes, place the flattened dough on a 20cm round tart pan. Make sure the pastry is attached to the pan. Use a rolling pin to trim off the sides or you can also use a butter knife, whichever you’re comfortable with.

8. Prick the crust base with a fork to allow steam escape and prevent puffing up.

9. Place a parchment paper on the crust base with some weight on it. I’m using some black beans, you can use other beans you find available.

10. Bake in preheated oven at 180°C/355°F for 20 minutes. Bring out from the oven, remove the weight. Then bake again for another 10 min.

11. Set aside while preparing for the next step.

• Frangipane

1. Wash the blueberries, and let dry on a napkin.

2. In a large bowl, add the softened butter and sugar. With an electric mixer, mix on high speed until creamy and fluffy.

3. Add the beaten egg and vanilla, mix until combined. (for eggless version, add in yogurt or curd)

4. Sift in the almond and cake flour. (for eggless version, add in ¼ tsp baking powder, sift together with the flours). Fold in until combined.

5. Transfer onto the crust. Use a spatula to level the surface.

6. Place the blueberries around the frangipane, working from outer to inner rim. Place the blueberries just half way into the batter, leaving half exposed.

7. Bake in preheated oven at 180°C/355°F for 25-30 minutes.

8. Let the tart cool completely.

• Blueberry Jam

1. In a small pot, add all the ingredients. Cook over medium heat.

2. Constantly stir. Mash the blueberries. Continue cooking until the source is thickened.

3. Remove from the heat. Strain the source.

4. Set aside to let cool before using.

• Cream Cheese Frosting

1. In a large bowl, add cream cheese and sugar. Mix until creamy and no lumps.

2. Add in the blueberry jam. Mix until combined. The amount depends on how strong purple you want the frosting to be. You can add all the jam made.

3. Add in the whipping cream. Mix until stiff.

• Pipe the frosting on the top using tip #18.

• Use a spatula to level the surface. Pipe the decoration using tip # 353.

• Decorate with the blueberries and mint leaves.

• The tart can be served right away, or you can also chill it for 1-2 hours before consuming.