Raspberry Cream Cheese Tart

 

Ingredients:

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.

 

Yields

8 servings

 

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