Blueberry cheese tart: Because life is beautiful!

 Oh, I miss this kind of sweet! Making something from the idea is so much fun, I wish I can make more of it.

The problem is it takes time (I spent 2 days making it, haha, well most of it was waiting). If I don't have enough time I can't make it. Beside from time, everything is quite easy, because each element is simple, like mousse, pastry, sauce or glaze^^.
It started when my sister bought me a lot of blueberries and she told me that she wanted me to make something from them. I thought about many recipes, but when you have fresh fruit the best way is to cook it less. So, I turn them into a simple sauce, and pair with cream cheese to cheese tart. I wanted it to have a bit of texture so I add the crumble into the tart, and now you can see my tart.
Sometime we forget that we can find happiness in simple thing around us, and yes, food is one of them, haha. I think that eating something beautiful will make you happy too, and when it's the taste that you like, you will be happier. 
Making video clip for this kind of sweet takes so much time ^^", I couldn't make it shorter because I want to show you all the step, and I hope you will like this video too. 

 Blueberry cheese tart

Make 6 tarts

Cheese mousse
30g .................... Egg yolks
19g ..................... Granulated sugar
30g .................... Milk (warm until hot)
2.1g .................... Gelatine sheets 
130g ................... Cream cheese
12g ..................... Plain yogurt
1/4tsp ................ Lemon juice
115g .................... Whipping cream

Pate Sucree
67g ..................... Unsalted butter, soft
............................ Pinch of salt
46g ..................... Icing sugar
16g ..................... Almond powder
3/4tsp ................. Vanilla extract
36g ..................... Eggs
130g ................... Cake flour

Crumble
47g ..................... Unsalted butter
45g ..................... Icing sugar
45g ..................... Almond powder
45g ..................... Cake flour
1/4tsp ................. Cinnamon powder

Blueberry sauce
200g ................... Fresh blueberry
40g ..................... Granulated sugar
1tbsp .................. Lemon juice
1 1/2 tbsp ........... Water
1tsp .................... Corn starch
2g ....................... Gelatine sheets 

Milk glaze
60g ..................... Granulated sugar
15g ...................... Water
70g ..................... Whipping cream
15g ...................... Milk
20g ..................... Glucose syrup
10g ...................... Nappage or strained apricot jam
2g ....................... Gelatine sheets 

30g ..................... White chocolate for brushing the pastry
............................ Fresh blueberries for decorating 

Make cheese mousse

 Beat the cream cheese until smooth.

 Bloom the gelatine sheets in iced cold water for at least 5 minutes.

 Beat the egg yolks and sugar in a saucepan, pour hot milk into the pan beat to combine.
Place the pan over low heat until the temperature reach 82C.

 Remove from the heat, then remove the gelatine sheets from the water, squeeze to remove excess water, and put into the pan.
Stir to combine.

 Pour the mixture into the cream cheese bowl.
beat to combine.

 Add the lemon juice, yogurt and beat to combine.

 Whip the whipping cream until soft peaks formed.

 Fold 1/3 of the whipped cream into the cream cheese bowl.

 Then pour into the whipped cream bowl.

 Fold to combine.

 Pipe into 6 (7x2 cm) molds.
Freeze overnight or 12 hours until firm.

Make the Pate sucree

 Put the butter into a bowl, stir until smooth.
Pour the icing sugar, salt into the bowl, and stir to combine.

 Pour the egg and vanilla extract into the bowl, stir to combine.

 Put the almond powder into the bowl, stir to combine.

 Sift the flour into the bowl, stir to combine.

 Remove from the bowl, and press with the palm of your hand until fully mixed.

 Cover with plastic wrap and refrigerate for at least 2 hours.

Remove from the fridge. 
Roll into 4mm thickness.

  Line 6  (8x2cm) tart rings with the pastry, and prick the base with fork.
Refrigerate uncovered for at least 2 hours or overnight.

When ready to bake, preheat an oven to 170C

Line the pastry with foil, and pour baking bean into the foil.

 Bake for 15 minutes, then remove the foil.

Bake for 10-15 minutes more or until golden brown.
Let the pastry cool completely before using.

Make the crumble:

 Put all the ingredients except the butter into the bowl and whisk to combine.

 Add the butter and mix with your fingertip to create small crumbs.

 Put into the line baking sheet, and bake in 180C preheat oven for 7 minutes.

 Remove from the oven and use fork to crumble it again.

 Return to the oven and bake for 7-10 minutes more or until golden brown.
Let it cool completely before using.

Make blueberry sauce:

 Bloom the gelatine sheets in iced cold water for at least 5 minutes.

 Put the blueberry, lemon juice and sugar into the saucepan.

 Place over low heat until the berry starts to give water.
Mix the water with corn starch, and pour into the saucepan, stir to combine.
Let the mixture become boil.

 Remove from the heat, then remove the gelatine sheets from the water, squeeze to remove excess water, and put into the pan.
Stir to combine.

 Let it cool before using.

 Melt the white chocolate.

 Brush the pastry with white chocolate and refrigerate to set the chocolate.

Spoon the blueberry sauce into the pastry, and refrigerate for 1 hour to set the sauce.

Make Milk glaze:

 Bloom the gelatine sheets in iced cold water for at least 5 minutes.

 Put the rest of  the ingredient into a saucepan, and place over low heat until hot.

 Remove from the heat, then remove the gelatine sheets from the water, squeeze to remove excess water, and put into the pan.
Stir to combine.

 Pour into a jug, and let it cool to 35-40C before using.

 Put the crumbs over the sauce.

 Remove the cheese mousse from the molds.

 Place on a small wire rack, then pour the glaze to over it.

 Tap lightly to smooth it.

Place over the crumbs, and refrigerate until the mousse soften enough to eat ^^.
Decorate with fresh blueberries before serving

Blueberry cheese tart: Because life is beautiful!