RASPBERRY CREAM CHEESE TART
Steps:
- For pastry mix flour, sugar, & salt in lg bowl. Add butter & mix w/ hands until it resembles coarse crumbs. Make well in middle. Combine yolk w/ ice water in sm bowl, whisking to blend; pour in well & work in to bind dough until it holds together w/o being too wet or sticky. Squeeze sm bit together, if it's crumbly add more ice water, 1 tbsp at a time. Form dough into disk & wrap in plastic; refrigerate 30 min. Roll out* on lightly floured surface in 12-in circle & 1/4-in thick. Carefully roll dough up onto pin (this may take a little practice) & lay inside 9-in tart pan w/ removable bottom. Press into pan so fits tightly; press edges into sides. Press evenly into every nook & corner of ring, esp. scalloped edges. Shave off excess dough w/ knife. Prick slightly w/ fork all over. Put fridge for 15 min. *As mentioned above, it's very difficult to roll dough & instead I carefully grated as much chilled dough as possible into pan, tearing rest. I pressed into all areas of pan, being absolutely sure it covered every surface. Preheat to 350. Place pan on cookie sheet. Line tart w/ foil & add pie weights/dried beans to keep sides from buckling. Bake 30 min then remove foil & weights. Using pastry brush, lightly coat crust w/ beaten egg white. Return to oven & bake another 8 min until golden in color not brown. It should be cooked but light in color so it won't burn on second bake. Set aside to cool. For filling, in electric mixer place cream cheese & process until smooth. Add sugar & beat until incorporated. Add eggs 1 at a time & process until combined. Add remaining ingredients & beat until well blended & smooth. Place pan on larger baking pan. Carefully pour filling into pre-baked shell. Arrange raspberries evenly around tart & bake for 30-35 min or until filling is set (test by gently shaking pan). Transfer to wire rack to cool. Serve accompanied by softly whipped cream & fresh raspberries. Refrigerate leftovers.
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Mohsin jqn
[email protected]I had trouble getting the crust to brown, but the filling was delicious.
Rajput mobeen
[email protected]This tart was a bit too sweet for my taste, but it was still good.
Kehinde Emmanuel
[email protected]I'm not a big fan of raspberries, but I loved this tart! The crust was flaky and the filling was creamy and delicious. The raspberries added a perfect touch of sweetness and tartness.
Laura Lynne Helms
[email protected]This tart was delicious and easy to make. I will definitely be making it again.
Tammy Jenkins
[email protected]I made this tart for my family and they loved it! The crust was flaky and the filling was creamy and delicious. The raspberries added a perfect touch of sweetness and tartness.
Turjo Hawladar
[email protected]This tart was a hit at my party! Everyone loved it.
Shto kumar Shtokumar
[email protected]I loved this tart! The crust was flaky and the filling was creamy and delicious. The raspberries added a perfect touch of sweetness and tartness.
Joshua Ejukwa
[email protected]This tart was delicious! The crust was flaky and the filling was smooth and creamy. The raspberries added a nice tartness to the filling. I would definitely make this tart again.
Ian Njuguna
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it. The crust was flaky and the filling was creamy and delicious. The raspberries added a nice tartness to the filling. I will definitely be making this tart again.
Aideth Munoz
[email protected]This tart is so easy to make and it's always a hit with my family and friends. The crust is flaky and buttery, and the filling is smooth and creamy. The raspberries add a pop of sweetness and color. I highly recommend this recipe!
Megan Eddington
[email protected]I followed the recipe exactly and the tart turned out perfectly. The crust was golden brown and flaky, and the filling was smooth and creamy. The raspberries added a nice tartness to the filling. I would definitely make this tart again.
Sargand Mohmand
[email protected]I've made this tart several times now and it's always a crowd-pleaser. The filling is so creamy and delicious, and the raspberry sauce is the perfect topping. I highly recommend this recipe!
Margaret Zulu
[email protected]This raspberry cream cheese tart was a hit at my last party! The crust was flaky and buttery, the cream cheese filling was smooth and tangy, and the raspberries added a pop of sweetness and color. I will definitely be making this again!