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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smart boy balti offical
[email protected]I can't wait to try this tart! It looks so good.
Roza Ndlovu Leone rose
[email protected]This is my go-to recipe for raspberry cream cheese tart. It's always a hit with my family and friends.
Nzube Martin
[email protected]I love this tart! It's so easy to make and it always turns out delicious.
Sk arshad
[email protected]This tart is the perfect summer dessert. It's light and refreshing, and the flavors of the raspberries and cream cheese are amazing together.
Angela Uwuimwonse
[email protected]I'm not sure what went wrong, but my tart didn't turn out at all. The crust was too hard and the filling was runny.
Ifoma blessing
[email protected]This tart is so easy to make and it's always a crowd-pleaser. I highly recommend it.
Kobe Rogers
[email protected]I've made this tart several times and it always turns out perfect. It's a great recipe for a special occasion.
METRO HOUSTON
[email protected]This tart is way too sweet for my taste.
Venkat Ramana
[email protected]I'm not a big fan of raspberries, but I loved this tart! The cream cheese filling is so rich and creamy.
SHAHAB U DIN
[email protected]This tart is absolutely gorgeous! I can't wait to try it.
Laura Gough
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it. I especially liked the way the cream cheese filling contrasted with the tartness of the raspberries.
Elijah Orimoloye
[email protected]I was disappointed with this tart. The crust was soggy and the filling was too sweet.
Samedon Begom
[email protected]This tart is so delicious! The crust is buttery and the filling is creamy and fluffy. I love the pop of flavor from the raspberries.
bakir terzic
[email protected]I love the combination of raspberries and cream cheese. This tart is the perfect balance of sweet and tangy.
Divine Umoren
[email protected]This tart was easy to make and turned out beautiful. The crust was flaky and the filling was creamy and smooth. I will definitely make this again.
Aakash Acharya
[email protected]This raspberry cream cheese tart was a hit at my party! The creamy filling and tart raspberry topping were the perfect combination. I highly recommend this recipe.