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Blackberry Beer Cheesecake Tart

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Ingredients
  

For the cheesecake tart:

  • 1 sheet puff pastry thawed
  • 24 ounces cream cheese
  • 1 ½ cups sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tbs flour
  • 2 tbs corn starch
  • 1 tsp salt
  • ½ cup saison beer or wheat beer

For the blackberry layer:

  • 3 cups 12 wt oz blackberries
  • 1 cup saison or wheat beer
  • 1 cup powdered sugar
  • 2 tbs cornstarch
  • 1 tsp salt

Instructions
 

  • Preheat oven to 300.
  • Add the blackberries, saison, powdered sugar, cornstarch and salt to a pot over medium high heat. Bring to a low boil, stirring frequently until thickened, about ten minutes. Set aside.
  • Roll out puff pastry on a lightly floured surface. Line a 9-inch spring form pan, letting the less hang over the sides. .
  • Beat the cream cheese in a stand mixer until light and fluffy. Add the sugar, egg and vanilla, beating until well combined. Add the flour, cornstarch, salt and beer, stir on low speed until well combined.
  • Add to the spring form pan in an even layer.
  • Pour the blackberry sauce evenly over the cheesecake layer. Fold the excess puff pastry over the top of the tart.
  • Bake at 300 for 1 hour or until the puff pastry is golden brown. Allow to cool to room temperature, then refrigerate until chilled, at least 3 hours and up to over night.