1. Soften the butter, add low-gluten flour, and knead it into bread crumbs.
2. Put the granulated sugar and salt and stir gently, then add an egg yolk.
3. Knead until smooth, put in the refrigerator and freeze for more than half an hour.
4. Mix the eggs, lemon juice and caster sugar, heat over a small fire under water, and stir until it becomes thick. Then add the diced cream cheese, stir with a manual whisk until there is no particles, and serve as a cheese paste.
5. The frozen pie crust dough is taken out of the refrigerator and rolled into thin dough pieces.
6. The rolled pie crust is spread on the mold, and then the excess part is broken off with a rolling pin.
7. Use a fork to make small holes in the bottom of the pie, then spread a thin layer of blueberry sauce, then squeeze into the cheese paste, try to cover the blueberry sauce with the cheese paste. Put it in the preheated oven and heat it up and down 180° for 20 minutes.
8. Let the baked blueberry cheese tart cool and garnish with fresh blueberries.
9. When tasting, there is a tempting scent between the lips and teeth, which is conquered by the freshness of blueberries and the mellowness of cheese.
