RASPBERRY CREAM CHEESE TART

RASPBERRY CREAM CHEESE TART image

Number Of Ingredients 19

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Ingredients

Tart Shell Ingredients:
2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and chopped
1 large egg, separated
2 tablespoons ice water, plus more if needed
Filling Ingredients:
4 ounces (125 grams) cream cheese, room temperature
1/2 cup (100 grams) granulated white sugar
2 large eggs
3/4 cup (180 ml) light cream or half-and-half (coffee cream)
1/2 teaspoon pure vanilla extract
zest of 1 medium lemon or lime (I used just a spritz of lemon juice)
1 - 1 1/2 cups (110 - 165 grams) fresh raspberries
Whipped Cream Ingredients:
1 cup heavy cream
3 tablespoons granulated sugar
1/4 teaspoon vanilla extract

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.