Best 2 Raspberry Cream Cheese Tart Recipes

FRESH RASPBERRY CREAM CHEESE PUFF PASTRY TART

Steps:

• Preheat oven to 400 degrees Fahrenheit, or to the temperature recommended on your package of puff pastry. Line a large baking sheet with parchment paper. Sprinkle a little flour on your pastry surface and, with a rolling pin, roll pastry sheet to approx 11-inches by 14-inches in size. Transfer pastry to baking sheet. With a butter knife, lightly score a 1/2-inch border around the edges, then fold the edge up and toward the center, pressing lightly, to create a neat border. Score the center lightly with a knife, taking care to not cut all of the way through (but if you accidentally do, it'll be okay). Bake until golden brown, about 10-12 minutes, or the time indicated on the package of puff pastry. Remove from oven and let cool completely.
• Affix a stand mixer or hand mixer with the whisk attachment. In the bowl of the mixer or in a large bowl, beat the heavy whipping cream until soft peaks form. Scoop whipped cream into a medium bowl. To the bowl of the mixer or the large bowl, add the cream cheese, 3 tablespoons honey, lemon zest, lemon juice, and vanilla extract. Whip until smooth and a little fluffy, about 2 minutes.
• Fold cream cheese mixture into whipping cream, gently stirring and folding just until blended. Pile the filling into the center of the cooled puff pastry tart shell and, with a butter knife. spread the filling gently toward the edges. Line the top with raspberries, bottoms up. Drizzle with remaining 3 tablespoons honey. Cut into squares and serve.

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.