Catupiry Blueberry Tart

Blueberry Catupiry Tart


Catupiry & Blueberry Tart


I’ve been thinking about how to use catupiry in desserts. This Catupiry Blueberry Tart is the answer! Other than Romeo and Julieta, a classic combination of Goiabada com Catupiry, the cheese has rarely extended to the dessert tray. Catupiry is, after all, a cream cheese that makes a significant contribution to pastries.

I don’t know if this will become a trend, but it worked pretty well on both the crust and the pastry cream. As the rule goes for pie crust, make sure the ingredients are cold, and that goes for the cheese as well. You blind bake the pie crust until it is completely baked. The pastry cream is pretty straightforward, and in the end, you add the cheese. The fruit choice is up to you. In my American kitchen, I like blueberries because they have a long history of dating cream cheese (mascarpone and blueberries are featured in many lovely desserts), but you can use other berries as well. It’s important to assemble this Catupiry Blueberry Tart close to serving time or the blueberries will bleed into the pastry cream.

Catupiry Cheese can be found at many Brazilian and Latin specialty stores. You can substitute for cream cheese or mascarpone.

Read more about Catupiry Brazilian Cream Cheese, a story published on this website.



Catupiry Blueberry Tart


Makes one 9-inch Tart

Serves 8


For the Crust:

1 cup (160g) all-purpose flour

1/8 teaspoon salt

1/8 teaspoon baking powder

6 tablespoons (80g) unsalted butter, cold, cut into cubes

¼ cup (60g) Catupiry cream cheese

1 to 2 tablespoons cold water


Catupiry Pastry Cream:

1 cup (250ml) milk, divided

5 tablespoons (55g) sugar, divided

4 large egg yolks

2 ½ tablespoons (18g) cornstarch

¾ cup (150g) Catupiry Cream cheese

1 teaspoon vanilla extract

¾ cup (175ml) heavy cream


Blueberry Topping:

2 ½ cups blueberries

1 tablespoon sugar

1 tablespoon water


Equipment: 9- inch fluted pan with removable bottom


  1. Prepare the Crust: Combine the flour, salt, and baking powder in the bowl of a food processor. Cut the Catupiry cream cheese into 3 or 4 pieces and add it to the flour. Buzz for about 20 seconds or until the mixture resembles a coarse meal. Add the butter and buzz again. Add the water until dough forms into a ball. (Depending on the humidity level, you might need as much as 2 to 3 tablespoons of cold water.)
  2. Place the dough onto a floured surface and gather it into a ball, then flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. (This can be done up to 5 days ahead).
  3. Preheat the oven to 350˚F.
  4. On a lightly floured surface, roll the dough into a circle between 1/16 and 1/8 inch thick, lifting the dough often, and making sure that the work surface and the dough are amply floured at all times. Roll the dough up and around your rolling pin then unroll it onto the tart mold. Fit the dough into the bottom and up the sides of the mold. If the dough cracks or splits as you work, don’t worry—patch the cracks with scraps using a wet finger to “glue” them in place.
  5. Butter the shiny side of a piece of parchment paper or aluminum foil, and fit the paper, butter side down against the crust. Place some dry beans or pie weights. Bake for 25 minutes, remove the foil, and bake for another 8 minutes, until nicely golden brown. Transfer to a wire rack.
  6. Prepare the Catupiry Pastry Cream: Combine ¾ cup of the milk and 3 tablespoons of the sugar in a medium saucepan and bring to a simmer over medium heat. Meanwhile, in a large bowl, whisk together the egg yolks, cornstarch, and the remaining 2 tablespoons of sugar. Whisk the remaining ¼ cup of milk into the egg yolk mixture. Remove the milk mixture from the heat and add a little at a time to the egg yolk mixture, whisking constantly to keep the yolks from cooking. Pour the mixture back into the saucepan and cook over low heat whisking constantly, until it thickens. Add the catupiry and vanilla extract and whisk until smooth. Cool at room temperature stirring occasionally.
  7. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until soft peaks. Whisk the pastry cream vigorously to eliminate any lumps, then fold the whipped cream into the pastry cream. Chill until you’re ready to assemble the dessert. This can be done up to 2 days ahead of time.
  8. Make the Blueberry Topping: In a medium saucepan, mix 1 cup of the blueberries with the sugar and water. Cook over low heat until the berries have broken down, about 5 minutes. Strain the cooked berries into a bowl and discard the solids. Add the remaining 1½ cups whole berries to the cooked berry syrup and toss to combine.
  9. Assemble the Pie: Spoon the pastry cream into the tart shell and top with the blueberries. Serve soon after assembling.



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