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Blueberry Lime Chiffon Tart

Serves 12

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As beautiful as it is delicious. 


For the tart shell

  • All-Purpose Flour 1¾ cups
  • Sugar 1/3 cup
  • Cold Butter ½ cup, cubed
  • Egg 1 large

For the filling

  • Frozen Wild Blueberries 2 cups, partially thawed
  • Gelatin 2 packages
  • Limes 3–4, juice and zest
  • Whipping Cream 250 ml
  • Low Fat Cottage Cheese 500 g
  • Sugar ½ cup
  • Fresh Mint 1–2 sprigs

Cook It

  1. Combine the flour, sugar, butter and egg in mixer with paddle attachment or pulse in a food processor. Do not mix for more than about 30 seconds. Wrap the pastry in plastic wrap and chill for 30 minutes.
  2. Turn the pastry onto a floured surface and shape into a flat round disk. Press into a greased and floured 10-inch tart pan. Prick the dough thoroughly and bake for 15–20 minutes in a preheated 400°F oven until lightly browned.
  3. Zest the limes and squeeze for ½ cup fresh juice.
  4. Place the cottage cheese, sugar and lime zest in a food processor and process until creamy. Heat the lime juice and add the gelatin. Stir to dissolve. Add to the cheese mixture.
  5. Whip the cream and fold it into the cheese mixture. Fold in the wild blueberries.
  6. Spread the filling into the tart shell and refrigerate for about 2 hours. Decorate with mint leaves.