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Raspberry Cream Cheese Tart Recipe & Video 

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This Raspberry Cream Cheese Tart combines a wonderfully crisp and crumbly shortbread crust with a smooth and creamy custard-like filling that is dotted with juicy sweet fresh raspberries. This tart tastes so good that you may want to try making it with other fruits. Some great choices are blueberries, blackberries, pitted cherries or even sliced peaches, nectarines or pears.

To make this Raspberry Tart we start with a shortbread crust. Most of us think of shortbread as a cookie, but it makes a great crust that is very easy to put together in your food processor. Then just press the pastry into your tart pan and place into the freezer. We freeze the tart shell because it needs to be pre baked, only I don't want to fuss and do the usual covering the crust with parchment paper and filling it with pie weights. When you freeze the tart shell it makes this step unnecessary.

Once the tart shell is baked until golden brown, we then make the cream filling which, again, can be easily made in your food processor (or mixer). I like this filling as it contains both cream cheese and cream. The cream cheese gives it a slightly tangy flavor, while the cream gives it a rich and creamy taste. If you like add the zest (outer skin) of a lemon or lime which complements the fresh raspberries. Once the filling is poured into the prebaked tart shell, the berries are added, and then the tart is baked just until the filling is set.

When baking with any fruit it is important to use the best you can buy. Raspberries are no exception so look for ones that have a deep red color, are plump and juicy without the cores attached. If the core is still attached the raspberries were picked too early and the berries will be sour. And be sure to avoid berries that are soft and mushy or have any bruises, black spots or mold. I always look at the bottom of the container to make sure there isn't any squashed berries or red juice stains.

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Shortbread Crust: You will need either an 8 or a 9 inch (20-23 cm) tart pan with a removable bottom.

In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry just starts to come together and form clumps. Place the pastry in your tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of your pan. Gently pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

Preheat your oven to 425 degrees F (220 degrees C) and place rack in center of oven. 

When ready, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.

Reduce the oven temperature to 350 degrees (180 degrees C).

Filling: In your food processor (you can also mix the ingredients together in your electric mixer or with a hand mixer) place the cream cheese and process until smooth. Add sugar and process until incorporated. Add the eggs and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth.

Carefully pour the filling into the pre-baked tart shell. Arrange the fresh raspberries evenly in the filling and then bake the tart for about 30 - 35 minutes or until the filling is set (test by gently shaking the pan). Transfer tart to wire rack to cool. 

Serve warm, at room temperature, or cold. Cover and refrigerate leftovers.

Makes about 8 - 10 servings.

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Shortbread Crust:

1 cup (130 grams) all purpose flour

1/3 cup (35 grams) confectioners (powdered or icing) sugar

1/8 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

Filling:

4 ounces (115 grams) full fat cream cheese, at room temperature

1/2 cup (100 grams) granulated white sugar

2 large eggs, at room temperature

2/3 cup (160 ml) cream

1/2 teaspoon pure vanilla extract

1 teaspoon grated lemon or lime zest (optional)

6 ounces (170 grams) fresh raspberries, washed and patted dry

 
 
     
 

 

 

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