CREAM CHEESE CROSTATA WITH ORANGE MARMALADE
(Crostata con Crema di Formaggio e Marmellata di Arance Amare) Florentines aren't big dessert-eaters, so many menus have a limited array of sweets. Not so at Zibibbo. Chef Vitali's delicious selection includes this cream cheese tart, which is one of the restaurant's most popular desserts. What to drink: An estate-bottled Vin Santo.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preparation Crust
- Mix flour and sugar together on work surface. Make well in center of mixture; add egg yolk. Scatter butter cubes over flour mixture. Using hands, gently mix ingredients together until well blended and dough forms. Flatten dough into disk; wrap in plastic and chill at least 1 hour or overnight.
- Preheat oven to 400°F. Spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of prepared pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack. Filling
- Beat cream cheese, mascarpone cheese, and sugar in medium bowl until smooth. Spread filling evenly in cooled crust; chill 1 hour. Spread marmalade evenly over filling. Sprinkle almonds over. DO AHEAD Can be made 1 day ahead. Cover; chill. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Restaurant Desserts Slideshow.
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