Raspberry Cream Cheese Tart
Ingredients:
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Pastry: 1 Cup All Purpose Flour 1/8 Teaspoon Salt 1/3 Cup Confectioners Sugar 1/2 Cup (1 Stick) Butter, Cut Into Pieces Filling: 4 Ounces Cream Cheese, Room Temperature 1/2 Cup Granulated White Sugar 2 Large Eggs 3/4 Cup Light Cream Or Half-And-Half (Coffee Cream) 1/2 Teaspoon Pure Vanilla Extract Zest Of 1 Medium Lemon 1 - 1 1/2 Cups Fresh Raspberries Confectioners Sugar For Dusting Top Of Tart |
Directions:
Prepare a 8 - 9 inch tart
pan with removable bottom by lightly spraying with Pam or greasing with
butter. Set aside
Crust: In a food processor, place the flour,
salt, and sugar and process to combine. Add the butter and pulse until the
pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your
fingertips, evenly press the pastry onto the bottom and up the sides of the
pan. (Can use the back of a spoon to
smooth the surface of the pastry.)
Pierce crust all over with the tines of a fork.
Preheat oven to 400 degrees F and place rack
in center of oven.
Place the tart pan on a larger baking
pan and bake until crust is golden
brown, about 13 - 15 minutes. Place
tart pan on a wire rack to cool while you make the filling.
Reduce the oven temperature to 350 degrees F
and have oven rack in the center of the oven.
Filling:
In a medium bowl, with an electric mixer, place the cream cheese and
process until smooth. Add sugar and beat until incorporated. Add eggs, one at a time, and process until
thoroughly combined. Add remaining
ingredients and beat until well blended and smooth.
Place the tart pan on a larger baking
pan. Carefully pour the filling into
the pre-baked tart shell. Arrange the
raspberries evenly around the tart shell and then bake the tart for about 35
minutes or until the filling is set (test by gently shaking the pan). Transfer tart to wire rack to cool. Lightly sprinkle the top of the tart with
confectioners sugar and cover the edges of the tart shell with aluminum foil
(this prevents the edges from burning).
Place under the broiler until the top of the tart caramelizes (turns a
golden brown color). Watch carefully.
Serve cold or at room temperature accompanied
whipped cream and fresh raspberries.
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Yields |
8 servings |