Raspberry Cream Cheese Tart

serves 10-12


For the Tart

1 1/4 cups unbleached all-purpose flour

1/4 teaspoon kosher salt

1/3 cup shortening, cut into small pieces

4-5 Tablespoons cold water

2 8-ounce packages cream cheese, softened

1 cup granulated sugar

2 teaspoons pure vanilla extract

2 extra large eggs at room temperature

2 Tablespoons unbleached-all purpose flour

Pinch of kosher salt


For the Glaze

2 teaspoons freshly squeezed lemon juice

1/3 cup seedless raspberry jam

2 cups fresh raspberries


For the Tart

In the bowl of a food processor, add the flour and salt and pulse until combined.  Add the shortening and pulse until pea-sized pieces form.  With the motor running, add the water 1 Tablespoon at at time just until the dough comes together.  Shape the dough into a round, cover with plastic wrap, and refrigerate for at least 30 minutes.


Preheat the oven to 425º F.  On a lightly floured surface, roll the dough into a 12-inch round.  Fit the dough into a 9 1/2" x 1" round tart pan with removable bottom trimming excess dough. Place the tart on a baking sheet and refrigerate for 30 minutes. Prick the bottom and sides of the tart with a fork several times.  Bake for 10-12 minutes.  Allow the tart crust to cool completely.


Preheat the oven to 350º F.  In a medium bowl using a hand-held mixer, beat the cream cheese, sugar, and vanilla until combined.  Add the eggs and flour and blend until completely smooth.  Pour the cream cheese mixture into the cooled crust and spread evenly with an off-set spatula.  Bake for 35-40 minutes. (The filling will puff, but it will deflate as it cools).  Transfer the tart to a rack to cool completely.


For the Glaze

In a small saucepan, combine the jam and lemon juice.  Heat over medium heat until the mixture is combined and pourable.  Drizzle half of the glaze over the top of the tart.  Garnish with fresh raspberries and the remaining glaze.  The tart can be made one day ahead and kept in the refrigerator.  Remove from the refrigerator 30 minutes before serving.  Enjoy!


Printed from thegalleygourmet.net