In the realm of desserts, few creations strike a balance between rustic charm and refined elegance quite like the **Blueberry Cheese Tart**. This delightful pastry is a harmonious marriage of three distinctly delicious components: a crisp, buttery shortcrust base, a luxuriously creamy baked cheesecake filling, and a vibrant, syrupy blueberry compote crowning it all. Each element is superb on its own, but when combined, they create an experience that is truly unforgettable, offering a symphony of textures and tastes.
Imagine sinking your fork through a perfectly golden crust, into a smooth, tangy cheese layer, and finally, into a burst of sweet-tart blueberries. It’s a dessert that excites the senses from the very first bite. If you’ve ever found traditional cheesecakes to be too heavy or overwhelming, this tart presents an lighter, yet equally satisfying, alternative. Its thinner, elegant profile still delivers that signature creamy, “cheesecakey” goodness but feels refreshingly lighter on the palate.
- The foundation of this tart is a **flaky, buttery shortcrust pastry**, offering a satisfying crunch that beautifully contrasts the soft filling. You can craft it from scratch for superior flavor or opt for a quality store-bought version for convenience.
- At its heart lies a **luscious ricotta and cream cheese filling**, enriched with the bright zest and juice of lemon, providing a creamy texture and a delightful tang that cuts through the sweetness.
- Crowning this masterpiece is a **quick 15-minute homemade blueberry compote**, bursting with natural fruit flavor. This compote is incredibly versatile and can be made effortlessly with either fresh or frozen berries.
- Despite its sophisticated appearance, this tart is **surprisingly easy to make**. While it does require a little patience for chilling and cooling, the process is straightforward, and the magnificent result is undeniably worth every moment.
- Prepare for a culinary journey that delivers **crispness, softness, creaminess, sweetness, and tanginess** all in a single, heavenly bite.
The Blueberry Cheese Tart is more than just a dessert; it’s an occasion. Perfect for family gatherings, special celebrations, or simply to elevate an ordinary evening, its visual appeal and exquisite taste are guaranteed to impress. It’s the kind of treat that beckons you to put down your fork, only to pick it up again for “just one more bite.”
If you’re captivated by the allure of creamy, fruit-topped desserts, you’ll also adore our Baked Ricotta Cheesecake, celebrated for its delicate texture, or perhaps our all-time favorite Classic Baked Cheesecake, a timeless dessert that never disappoints.
Table of Contents
- Key Ingredients You’ll Need
- Exciting Variations to Explore
- How to Craft Your Blueberry Cheese Tart (Step-by-Step Guide)
- Crafting the Perfect Shortcrust Base
- Preparing the Irresistible Cheesecake Filling
- Whipping Up the Vibrant Blueberry Compote
- Expert Tips and Tricks for Success
- Smart Time-Saving Strategies
- Yield and Optimal Storage Methods
- More Delicious Recipes You’ll Love
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Key Ingredients You’ll Need
Crafting this exceptional Blueberry Cheese Tart requires a selection of quality ingredients, each playing a crucial role in achieving the perfect flavor and texture profile. You’ll find detailed quantities and instructions in the recipe card below, but here’s a closer look at what makes each component shine:
- For the Buttery Shortcrust Base: This essential layer is comprised of unsalted butter (softened to room temperature for optimal creaming), fine icing sugar (also known as powdered sugar), a room-temperature egg to bind, and plain (all-purpose) flour. Using unsalted butter allows you to control the salt content, while room-temperature ingredients ensure a smooth, uniform dough without overworking. The result is a wonderfully crisp and rich foundation.
- For the Creamy Cheesecake Filling: The heart of this tart is a luxurious blend of fresh, firm ricotta cheese and full-fat cream cheese, both at room temperature. Ricotta contributes a delicate lightness and a hint of granular texture, while cream cheese delivers that classic tangy, dense creaminess. These cheeses are perfectly complemented by large eggs, granulated white sugar for sweetness, a generous amount of lemon zest and a tablespoon of lemon juice for brightness, and a touch of vanilla extract for warmth and depth of flavor.
- For the Vibrant Blueberry Topping: The crowning glory is a simple yet spectacular blueberry compote. We recommend using frozen berries for convenience, as they are often picked at their peak ripeness and are available year-round. These are simmered with sugar to enhance their natural sweetness, a splash of lemon juice to balance the flavors, and a small amount of cornflour (or cornstarch) to thicken it into a luscious, glossy syrup. This compote is quick to prepare and adds a beautiful burst of color and tangy-sweetness to every slice.
Ensuring your butter, eggs, ricotta, and cream cheese are at room temperature before you begin is a small but significant step that greatly impacts the final consistency and smoothness of both the pastry and the filling. It allows for better emulsification and prevents lumps, guaranteeing a truly professional result.
Exciting Variations to Explore
One of the joys of baking is the ability to customize a recipe to suit your preferences or what you have on hand. This Blueberry Cheese Tart is incredibly adaptable, allowing for delightful variations that can transform its character while retaining its irresistible charm. Here are some ideas to inspire your culinary creativity:
- Pastry Perfection: While our homemade shortcrust pastry offers an unparalleled buttery flavor and crisp texture that truly elevates the tart, we understand that time isn’t always on your side. For a quicker preparation, feel free to use a high-quality store-bought shortcrust pastry. Alternatively, for a completely different profile, consider a cookie crust made from crushed graham crackers, digestive biscuits, or even vanilla wafers mixed with melted butter. This creates a delightful no-bake base that adds another layer of flavor and crunch.
- Citrus Swaps: The lemon in the cheesecake filling provides a wonderful zesty kick, but it’s not the only citrus that can shine here. Swap the lemon zest and juice for orange to introduce a sweeter, slightly floral note that pairs beautifully with blueberries. For a bolder, more exotic twist, try lime for a sharper, more aromatic flavor.
- Blueberry Topping Alternatives: The homemade blueberry compote is fantastic, but you can easily substitute it with other fruit toppings or even different curds to create a whole new dessert experience. These alternatives are just as easy to prepare and equally delicious:
- Strawberry Topping: A classic choice, offering sweet and slightly tart notes that complement the creamy filling beautifully.
- Raspberry Compote: For those who love a more intense tartness, raspberries provide a vibrant flavor and stunning color.
- Cherry Topping: A timeless pairing with cheesecake, offering a deep, rich sweetness.
- Blackberry Compote: Brings an earthy, robust sweetness with a pleasant tart edge.
- Macerated Strawberries: A simpler, fresh option where sliced strawberries are allowed to sit with sugar and a hint of lemon, creating their own natural syrup.
- Pineapple Curd: For a tropical escape, the bright, tangy flavor of pineapple curd makes an unexpected but delightful topping.
- **Lemon Curd:** A zesty and smooth alternative that doubles down on the lemon flavor profile.
- **Add-ins and Garnishes:** Consider folding white chocolate chips or finely chopped nuts into the cheesecake filling for added texture and flavor. For garnishing, a dusting of powdered sugar, a dollop of whipped cream, or a few fresh mint leaves can add elegance and a fresh finish.
How to Craft Your Blueberry Cheese Tart (Step-by-Step Guide)
Creating this exquisite Blueberry Cheese Tart is a rewarding process that breaks down into three manageable stages: the shortcrust base, the creamy cheesecake filling, and the luscious blueberry compote. Follow these detailed steps, and you’ll be on your way to a truly impressive dessert. Remember, precise quantities and additional notes can be found in the recipe card below.
Crafting the Perfect Shortcrust Base
The shortcrust pastry is the foundation of our tart, providing a crisp, buttery counterpoint to the creamy filling. While it requires a crucial chilling period, the actual preparation is surprisingly straightforward and quick.
- Prepare the Dough: Begin by creaming together the softened unsalted butter and icing sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the mixture is light, fluffy, and well combined (about 1-2 minutes). Next, beat in the room-temperature egg on low speed until fully incorporated and smooth. Finally, add the plain flour and mix on low speed just until large clumps of dough begin to form. It’s important not to overmix at this stage, as overworking the gluten in the flour can lead to a tough pastry.
- Form and Chill the Dough: Turn the nascent dough out onto a lightly floured work surface. Gently bring the clumps together with your hands to form a smooth ball, being careful not to overhandle it. Flatten the ball into a 1-inch thick disk. This shape makes it easier to roll out later. Wrap the disk tightly in plastic wrap and refrigerate for a minimum of 2 hours, or ideally, overnight. This chilling period is critical; it allows the butter to firm up, prevents the pastry from shrinking excessively during baking, and develops a more tender, flaky texture. If you’re short on fridge space, you can place it in the freezer for about 30-45 minutes until firm.
- Roll and Line the Tart Tin: Once chilled, remove the dough from the fridge. Place it on a lightly floured surface and dust the top lightly with flour. Using a rolling pin, gently and gradually roll the pastry out into a circle approximately 4-5mm thick and about 11 inches in diameter, turning it often to prevent sticking and ensure an even shape. To transfer the dough easily, roll it around your rolling pin, then carefully unroll it over a 9-inch round fluted tart tin with a removable base. Gently press the dough into the corners and up the scalloped sides of the tin, ensuring there are no air pockets. Leave the excess pastry overhanging the edges. Place the lined tart tin back into the fridge to chill again for at least 30 minutes, or until firm. This second chill helps maintain its shape during baking.
- Blind Bake the Tart Shell: Preheat your oven to 180°C (160°C fan) / 350°F. Once the dough is firm, use a small, sharp knife to carefully trim off the excess pastry that hangs over the edges of the tart tin. Use a fork to prick the base of the pastry all over; this allows steam to escape and prevents the crust from puffing up. Line the tart shell with a sheet of baking paper or parchment paper, then fill it with pie weights, dried beans, or rice. Make sure the weights are pressed firmly against the edges of the crust to support the sides. Bake for 15 minutes. After 15 minutes, carefully remove the pie weights and parchment paper, then return the tart shell to the oven for another 5 minutes, or until the base is lightly golden and appears dry. This par-baking step is crucial for preventing a soggy bottom once the creamy filling is added.
Preparing the Irresistible Cheesecake Filling
Here’s where the magic truly unfolds, and the process couldn’t be simpler, especially if you have a food processor to hand. The goal is a perfectly smooth, lump-free filling.
- Blend the Cheeses and Sugar: In the bowl of your food processor, combine the room-temperature ricotta cheese, cream cheese, and granulated sugar. Process until the mixture is completely smooth, scraping down the sides of the bowl occasionally with a spatula to ensure everything is fully incorporated. This initial blending is key to achieving a silky texture.
- Incorporate Eggs and Flavorings: With the food processor running on low, add one large egg, allowing it to fully incorporate before adding the second egg. Continue to process until just combined. Overmixing at this stage can incorporate too much air, which can lead to cracks in your cheesecake during baking and cooling. Finally, add the lemon zest, lemon juice, and vanilla extract. Pulse briefly until everything is just blended together. You should have a smooth, pourable filling.
- Bake the Cheesecake: Carefully pour the prepared cheesecake filling into your warm, par-baked tart shell. Gently tap the tart tin on your countertop a few times to release any trapped air bubbles and help smooth the surface of the filling. Return the tart to the preheated oven and bake for 25-28 minutes. The tart is done when the edges are set, but the very center still has a slight, delicate wobble when gently shaken. This wobble indicates that the cheesecake is perfectly cooked and will set fully as it cools, resulting in a wonderfully creamy texture. Avoid overbaking, as this can lead to a dry, cracked surface.
Whipping Up the Vibrant Blueberry Compote
The blueberry compote is the final flourish, adding a burst of fresh fruit flavor and a beautiful visual appeal. It’s incredibly simple to make and can be prepared while your cheesecake bakes or even a few days in advance.
- Simmer and Thicken: In a small saucepan, combine your fresh or frozen blueberries, granulated sugar, a squeeze of lemon juice, and cornflour (cornstarch). Stir everything together to combine. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently. Continue to cook for about 5-7 minutes, or until the blueberries have softened, released their juices, and the compote has thickened to a syrupy consistency that coats the back of a spoon. If using frozen blueberries, they will release more liquid, so it might take a minute or two longer to thicken.
- Cool and Chill: Once thickened, remove the compote from the heat and transfer it to a heatproof jar or bowl. Allow it to cool completely at room temperature, then cover it and place it in the refrigerator to chill thoroughly until you’re ready to assemble and serve your tart. A cold compote is easier to spread and provides a lovely temperature contrast with the cool cheesecake.
This quick and easy compote recipe is wonderfully versatile. While blueberry is classic, feel free to experiment with any other fruit sauce or fruit curd you enjoy, or even simply top your tart with freshly whipped cream and an assortment of fresh berries for a simpler, elegant finish!
Expert Tips and Tricks for Success
Achieving a bakery-worthy Blueberry Cheese Tart is simpler than you might think, especially with a few key tips and tricks. These pointers will help you navigate the baking process with confidence and ensure a flawless, delicious result every time:
- Embrace Room Temperature Ingredients: This is perhaps the most crucial tip for both the shortcrust pastry and the cheesecake filling. Ensure your butter, eggs, ricotta, and cream cheese are at room temperature. Softened butter creams beautifully with sugar, creating an airy texture for the pastry. Room-temperature dairy and eggs for the filling emulsify much better, resulting in a supremely smooth, lump-free cheesecake that bakes evenly and prevents curdling. Plan ahead and take these ingredients out of the refrigerator at least 30-60 minutes before you begin.
- Never Skip the Chilling Periods: The chilling time for the tart base is non-negotiable. Cold dough is stable dough. Chilling prevents the butter from melting too quickly in the oven, which minimizes shrinkage and helps the pastry maintain its shape, leading to a crisp, tender crust. A minimum of 2 hours for the initial chill and a quick 30-minute chill after lining the tin will make a significant difference.
- Patience is Key for Cooling: Resist the temptation to slice into your blueberry cheese tart as soon as it comes out of the oven. Like all baked cheesecakes, this tart needs to cool completely, first at room temperature (for 45-60 minutes) and then in the refrigerator (for 2-3 hours), before serving. This gradual cooling allows the cheesecake filling to fully set, firm up, and develop its optimal creamy texture. Rushing this step can lead to a messy, unset tart and potential cracks.
- Avoid Overmixing the Dough: When making the shortcrust pastry, mix the flour only until large clumps form. Overworking the dough develops the gluten, which can make your crust tough and less tender. Handle the dough gently when bringing it together and rolling it out.
- Don’t Overbake the Cheesecake: The “slight wobble” test is your best friend here. A small jiggle in the center when the tart is gently shaken indicates perfect doneness. The residual heat will continue to cook the cheesecake as it cools, ensuring it sets without becoming dry or cracked.
- Prepare Ahead: Many components of this tart can be made in advance, making assembly day much less stressful. See our time-saving tips below for specific suggestions.
Smart Time-Saving Strategies
While this Blueberry Cheese Tart is a labor of love, you don’t have to tackle it all in one go. Strategically planning your preparation can make the process much more relaxed and enjoyable. Here are some smart time-saving tips to streamline your baking experience:
- Prepare the Pastry in Advance: The shortcrust pastry is an excellent candidate for make-ahead prep. You can prepare the dough up to 3 days in advance and store it tightly wrapped in plastic in the refrigerator. Even better, you can press the dough into your tart tin, trim it, and chill it for up to 2-3 days before you plan to bake. This means your tart shell will be ready to go when you are. You can also freeze the unbaked dough (wrapped in plastic) for up to 3 months; just thaw it in the fridge overnight before using.
- Make the Compote Ahead: The blueberry compote can also be made well in advance. Prepare it 2-3 days before you plan to assemble the tart and store it in an airtight container in the refrigerator. This allows the flavors to meld beautifully and ensures it’s perfectly chilled and ready for topping.
- Opt for a Ready-Made Crust: If scratch-made pastry feels daunting or time is exceptionally tight, don’t hesitate to use a good quality store-bought shortcrust pastry. You can even swap the traditional pastry for a cookie crust (like graham cracker or digestive biscuit crumbs mixed with butter) for a no-bake base option that saves significant time and effort.
- Bake the Tart Shell and Filling the Day Before: The baked tart (without the compote) chills beautifully. You can bake the crust and filling the day before serving, allow it to cool completely, and then refrigerate it overnight. On serving day, simply make or retrieve your chilled compote and assemble.
Yield and Optimal Storage Methods
This recipe for Blueberry Cheese Tart typically yields 10 generous servings, making it perfect for sharing with family and friends. To ensure your tart remains as fresh and delicious as possible, proper storage is essential.
For short-term storage, your assembled blueberry cheese tart should be kept in the refrigerator. It’s best to wrap it well in plastic wrap or store it in an airtight container to prevent it from absorbing other odors and to maintain its moisture. When stored correctly, it will remain fresh and delightful for up to 4 days.
If you’re looking to extend the life of your tart, the baked cheesecake tart (without the blueberry compote topping) freezes exceptionally well. After baking and allowing it to cool completely at room temperature, make sure to at least double-wrap it tightly in plastic wrap, and then add a layer of aluminum foil for extra protection against freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply transfer the frozen tart to the refrigerator and let it thaw overnight. Once thawed, prepare and add the fresh blueberry compote just before serving for the best texture and flavor.
For the freshest experience, we recommend adding the blueberry compote just before serving or no more than a few hours beforehand. This prevents the compote from making the pastry soggy over extended periods in the refrigerator and allows its vibrant flavor to truly stand out.
More Delicious Recipes You’ll Love
If you’ve fallen in love with the creamy, fruity delights of this Blueberry Cheese Tart, you’re in for a treat! Here are more fantastic recipes that share similar comforting and decadent qualities, perfect for satisfying your sweet tooth:
- Baked Ricotta Cheesecake: A lighter, airier cheesecake with a delicate texture, perfect for any occasion.
- Strawberry Puff Pastry Tart: A quick and impressive tart featuring flaky puff pastry and fresh strawberries.
- Classic Baked Cheesecake: The timeless favorite, rich and creamy, often served with a vibrant fruit sauce.
- Strawberry Swirl Cheesecake: A visually stunning cheesecake with beautiful swirls of sweet strawberry.
- Strawberry Custard Tart: A delightful combination of sweet custard and fresh strawberries in a buttery crust.
- Blueberry Lemon Yoghurt Cake: A moist and tender cake bursting with blueberries and bright lemon flavor.
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Blueberry Cheese Tart
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Ingredients
TART SHELL – PATE SUCREE (SHORTCRUST PASTRY)
- 100 g unsalted butter, softened (7 tablespoons / 3.5oz)
- 40 g icing sugar (powdered sugar) (⅓ cup / 1.4oz)
- 1 whole large egg, room temperature
- 225 g plain flour (all purpose flour) (8oz)
FOR THE CHEESECAKE FILLING
- 250 g whole milk fresh firm ricotta cheese, room temperature (8.8oz)
- 250 g full fat cream cheese, room temperature (8.8oz)
- 2 large eggs, room temperature
- 100 g white granulated sugar (½ cup / 3.5oz)
- Zest of one medium lemon
- 1 tablespoon lemon juice (notes 1)
- 2 teaspoons vanilla extract
- 1 batch blueberry compote
For best results, always weigh ingredients where a weight is provided
Equipment
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Stand mixer or electric mixer
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9 inch fluted tart tin with removable base
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Food processor
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Saucepan
Instructions
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FOR THE TART SHELL:
In the bowl of a stand mixer with paddle attachment, add the butter and icing sugar. Beat on medium until fully combined and smooth (1 – 2 minutes). Add the egg and beat on low until smooth. Add the flour and beat just until large clumps are forming.
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Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1 inch thick disk.
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Place it onto a lightly floured work surface and dust the top with just a little flour too. Gently and gradually roll the pastry out, turning it often, to about 4-5mm thick or about 11 inches in diameter.
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Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and lightly dust off any excess flour from underneath. Carefully lay it into a 9 inch round tart pan with removeable base.
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Press the dough down in to the corners all the way round, then press it into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for a minimum of 2 hours or overnight. If your freezer has space you can place it in there.
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PAR BAKE THE TART SHELL:
Preheat the oven to 180C (160C fan) / 350F.
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Use a fork to prick the pastry base all over. Use a small sharp knife to trim off the excess pastry.
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Line the tart shell with a sheet of baking paper and fill with pie weights or rice. Fill it quite full and making sure it’s pressed up tight against the edges.
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Bake for 15 minutes, then remove the pie weights and bake for 5 more minutes. You can proceed with making the filling while it bakes.
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FOR THE FILLING:
Now add the ricotta, cream cheese and sugar to the food processor and process until smooth – you may need to scrape down the sides from time to time.
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Turn it off and scrape down the sides again. Add one egg and turn the processor on low. While it’s running add the last egg.
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Finally add the lemon zest and vanilla extract. Process until combined.
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Pour the filling over the top of the pastry base and give it a gently tap on the benchtop to smooth it out.
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Bake for 25-28 minutes. It’s done when just the centre should have the slightest wobble when you shake it.
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THE COMPOTE:
While it bakes, make the blueberry compote and transfer to a jar in the fridge to cool.
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Remove the blueberry cheese tart from the oven and let it cool for 45-60 minutes, then transfer to the fridge until cold – 2-3 hours.
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Top with the compote, then serve.
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Notes
- Tablespoons: We use a standard Australian 20ml tablespoon (equal to 4 teaspoons) – please check your tablespoon size before measuring.
- Oven Variations: All ovens vary in temperature and performance. Always test for doneness 3-5 minutes before the recipe suggests to ensure perfect results.
- Accurate Measurements: For best baking results, you should always weigh ingredients like flour and sugar using a kitchen scale. Kitchen scales are relatively inexpensive and provide much greater accuracy than volume measurements. If you don’t have a scale, use the spoon and level method (gently spoon flour into the measuring cup and level off with a straight edge; do not scoop directly from the bag).
- Flavor Your Dough: For an extra layer of flavor, consider adding a little vanilla extract or lemon zest to your shortcrust pastry dough.
- Adjusting Crumbly Dough: If your dough appears too crumbly despite correctly weighing the flour, sugar, and butter, it could be due to the size of your egg or variations in flour absorption. The dough should be soft and pliable. If needed, add just a touch (1/2 to 1 teaspoon) of cold water at a time, mixing until it comes together. Avoid adding too much, as this can make the dough sticky.
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Calories from Fat 189