Cream Cheese Tart (an easier cheesecake for the rest of us)
Easter is swiftly approaching. At my house that means a big dinner and
dessert.This tart is a recipe that I came up with a few years ago when I wanted cheese cake but didn't feel like going to all the hassle. If you've ever made a cheesecake then you know that they are very fussy things to produce.
I altered my favorite cheesecake batter and made a tart instead. It turned out so easy and so delicious that I am sharing the recipe with the world!
Cream Cheese Tart
Line a 10"x1" fluted tart pan with your favorite tart or pie crust I use Pate Sucree (RECIPE TO FOLLOW). Place in the fridge until you are ready to use it.
Preheat your oven to 300F
In a food processor, with the metal blade in place, place:
1Lb. Cream cheese (this does not have to be room temp for this recipe)
2 eggs
2 yolks
3/4 cup + 2Tbs. sugar
1 tsp. vanilla
Turn the machine on and let everything puree until silky smooth. You may have to scrape the bowl once to ensure uniformity.
Pour into your prepared pie shell and bake at 300F for 45 minutes.
Remove from the oven and cool to room temperature before placing in the fridge. Allow your tart to chill overnight before serving.
Top with your favorite fruit preserves, serve, and watch it disappear!
Pulse the flour, salt and butter in a food processor until it resemblescoarse beach sand. Whisk yolks and cream together and pour through the chute of the food processor until a ball forms. Remove from machine and wrap, chill, and use as needed. This makes 2 crusts.
I altered my favorite cheesecake batter and made a tart instead. It turned out so easy and so delicious that I am sharing the recipe with the world!
Cream Cheese Tart
Line a 10"x1" fluted tart pan with your favorite tart or pie crust I use Pate Sucree (RECIPE TO FOLLOW). Place in the fridge until you are ready to use it.
Preheat your oven to 300F
In a food processor, with the metal blade in place, place:
1Lb. Cream cheese (this does not have to be room temp for this recipe)
2 eggs
2 yolks
3/4 cup + 2Tbs. sugar
1 tsp. vanilla
Turn the machine on and let everything puree until silky smooth. You may have to scrape the bowl once to ensure uniformity.
Pour into your prepared pie shell and bake at 300F for 45 minutes.
Remove from the oven and cool to room temperature before placing in the fridge. Allow your tart to chill overnight before serving.
Top with your favorite fruit preserves, serve, and watch it disappear!
Pate Sucree
2 1/3 cups AP flour
1/3 cup sugar
8 ounces sweet butter-chilled and cut into pieces
2 yolks
2 Tbs. heavy cream
Pulse the flour, salt and butter in a food processor until it resemblescoarse beach sand. Whisk yolks and cream together and pour through the chute of the food processor until a ball forms. Remove from machine and wrap, chill, and use as needed. This makes 2 crusts.
Comments
Post a Comment