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Raspberry Cream Cheese Tart Tested Recipe

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 Raspberry Cream Cheese Tart Recipe

This Raspberry Cream Cheese Tart takes a sweet and crisp shortbread crust and fills it with a smooth and creamy custard-like filling that is dotted with fresh raspberries. When raspberries are out of season or just too expensive, make this tart with other fruits like 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. Just place the flour, sugar, salt, and butter in your food processor and give them a quick whirl until you see a dough beginning to form. Then simply press the dough into your tart pan and place the pan in 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 made in your food processor or mixer. I like this filling as it contains both cream cheese and light cream. The cream cheese gives it a slight tangy flavor, while the cream gives it a rich and creamy taste. Adding the zest (outer skin) of a lemon or lime gives it a fruity flavor which also 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. You need to check the underside of the container and pass by those that have squashed berries or red stains.

 

Crust: In your food processor, place the flour, sugar, and salt 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 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 oven to 425 degrees F (220 degrees C) and place rack in center of oven. 

When the pastry is completely chilled, 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 (177 degrees C) and have oven rack in the center of the oven.

Filling:  In a food processor or 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 30 - 35 minutes or until the filling is set (test by gently shaking the pan).  Transfer tart to wire rack to cool. 

Serve warm or cold accompanied by softly whipped cream and fresh raspberries.

Refrigerate leftovers.

Makes one - 8 or 9 inch (20-23 cm) tart.

Crust:

1 cup (130 grams) all purpose flour

1/3 cup (36 grams) confectioners (powdered or icing) sugar

1/8 teaspoon salt

1/2 cup (1 stick) (114 grams) cold unsalted butter, cut into pieces

Filling:

4 ounces (125 grams) cream cheese, room temperature

1/2 cup (100 grams) granulated whitesugar

2 large eggs

2/3 cup (160 ml) light cream or half-and-half (coffee cream)

1/2 teaspoon pure vanilla extract

zest of 1 medium lemon or lime

1 - 1 1/2 cups (110 - 165 grams) fresh raspberries

 

 
 
     
 

 

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