Llywellyn's no-bake cream cheese tart with blueberries

Ingredients for 1 servings:

• 200 g butter biscuits
• 125 g butter, melted
• Fat for the mold
• 800 g cream cheese
• 500 ml whipped cream or whipped cream
• 2 packs of cream stiffener
• 2 packs of gelatin
• 200 g sugar
• 1 pack of lemon zest
• 2 jars of wild blueberries, 400 g drained weight
• 200 g blueberries

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Total time approx. 6 hours 30 minutes

à la Balm

For the dough, melt the butter in a saucepan. Grind the biscuits with an electric chopper, or crush them in a freezer bag with a rolling pin. Mix the biscuit crumbs with the melted butter. Grease a round springform pan or line it with baking paper. Spread the crumb mixture evenly over the bottom of the pan. For the cream, drain the wild blueberries in a sieve; you won’t need any liquid. Blend the fruit in a blender until there are no chunks left. Briefly whip the cream, sprinkle in the cream stabilizer while whisking continuously, and whip the cream until stiff peaks form. Mix one packet of gelatin with 6 tablespoons of water in a saucepan and let it swell for 10 minutes. Whisk the cream cheese with the sugar. Heat the swollen gelatin while stirring until dissolved. Add a few tablespoons of the cream cheese mixture to the gelatin and stir thoroughly, then slowly stir in the rest of the cream cheese mixture. Carefully fold the cream into the cream cheese mixture in portions, stirring slowly. Halve the resulting cream. Let another packet of gelatine swell, warm it, stir it, and mix it with the blueberry puree. Take a few tablespoons for decoration and mix the rest with half of the cream cheese mixture. Pour this mixture into the baking dish and refrigerate the dish. Mix the second half of the cream cheese mixture with the lemon zest. Very carefully, spoon this mixture over the blueberry cream mixture so that a clear dividing line between the layers is visible after it has cooled. Spread the remaining blueberry puree on top for decoration and scatter the blueberries on top. Refrigerate the cake for at least 4 hours, but the cream will still be quite soft. After 24 hours, it will be perfectly firm.