CHEESECAKE TART WITH BERRIES
Provided by Food Network Kitchen
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.
- Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.
- Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.
- Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.
- Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.
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Hope Joseph
j-hope@gmail.comI'm not a big fan of cheesecake, but this tart looks really good.
Majde Alawmray
m35@gmail.comThis tart looks amazing! I can't wait to try it.
Meddy Sserunkuma
m@gmail.comThe crust was a little dry, but the filling was good.
ikram hossain
h-ikram91@yahoo.comThis tart was a little too sweet for my taste, but it was still good.
Kevin Van Der Byl
k19@yahoo.comThis tart was so good! I will definitely be making it again.
BONGI PRIM NXUMALO
b66@yahoo.comThis tart was easy to make and it turned out great. I would definitely recommend it.
455Alena Srity
s.4@hotmail.comThis tart was delicious! The crust was flaky and the filling was creamy and smooth. I loved the combination of the berries and the cheesecake.
Elizabeth Robertson
robertsone35@aol.comThe crust was a little crumbly, but the filling was really good. I would definitely make this again, but I would use a different crust recipe.
BAS TV Quetta
b-quetta18@hotmail.comThis tart was a little too sweet for my taste, but it was still good. I think I would use less sugar next time, or maybe add some lemon juice to balance out the sweetness.
Hafiz Gulzar
g-hafiz@hotmail.comThis tart is so beautiful and delicious! I love the combination of the sweet and tangy berries with the creamy cheesecake filling. It's the perfect dessert for any occasion.
Daria Ghiriti
d-ghiriti18@yahoo.comI'm not a baker, but this recipe was easy to follow and the tart turned out perfect. I used a pre-made graham cracker crust, which saved me some time, and the cheesecake filling was so creamy and smooth.
Alejandro Juarez
aj63@gmail.comThis cheesecake tart was a hit at my party! The crust was flaky and the filling was creamy and delicious. I used a variety of berries, including strawberries, blueberries, and raspberries, and they all tasted great together.