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Flakey Cream Cheese Tart With Red Berries »Simple And Healthy Recipe! ✅

I like to experiment with new ingredients, mixing methods, and unique flavors, especially in the kitchen. It is summer and the fruits abound. On my blog I am posting a series of tutorials on pie crusts (Pate brisee, Pate sucree and Pate sablee) and raspberries are perfect for filling a pre-baked shell. The colorful appearance of this cake can take your breath away; but at this point I prefer to breathe and enjoy the bites.

—Georgetteg

ingredients
  • Pate brisee (flaky pie crust) with cream cheese
  • 5.5 oz cake flour, unsifted

  • 6.5 oz all-purpose flour, unsifted

  • 8 tablespoons frozen unsalted butter, cut into 1-inch cubes

  • 3.5 ounces Farmer Cheese or Philadelphia cream cheese

  • 1/8 teaspoon baking powder

  • 1/4 teaspoon sea salt

  • 2 teaspoons white vinegar or white wine vinegar

  • cold water if needed

  • 2 tablespoons of cream

Indications
  1. I used the roller method; meaning that the butter and flour were combined by pressing and rolling the butter into the flour mixture as opposed to the food processor method, where the ingredients are pulsed.

  2. Combine the two flours, place the butter cubes on top of the flour mixture, and using a cold rolling pin, roll out and press the butter cubes into the flour mixture a few times, back and forth. Collect the resulting “dough” in a cold container and freeze for 20 minutes.

  3. Repeat the above process two more times; the second time, add the cheese and cream and mix with your hands. The dough should be placed in the freezer after each step for 15 minutes.

  4. If not using right away, divide dough into two, wrap both doughs with plastic wrap, over one with aluminum foil, shred into a disk, and freeze.

  5. If using immediately, preheat oven to 450F; prepare the bottom third rack of the oven to accommodate the skillet

  6. Roll the dough into a circle (about two inches larger in diameter than the pan). I used a 9-inch pan and rolled the dough into a 12-inch diameter circle. Note: It is not necessary to roll this dough between two sheets of parchment paper, because the cream cheese holds the dough together well, without sticking.

  7. Grease the pan with the removable bottom.

  8. Roll the dough around the rolling pin, place the buttered pan under the rolling pin and discard the dough in the pan. Be sure to press the dough into the bottom, corners, and sides of the pan. Cut access paste; You can use it for decorations. You can also fold it back into the pan to reinforce the sides of the cake base.

  9. Scoop up the bottom of the dough with a fork around it, then cover with foil and place store-bought pie weights, or use beans or rice in the foil to keep the dough from puffing up.

  10. Reduce oven temperature to 400F and blind bake crust for 20 minutes.

  11. Remove the scale and foil and bake the dough for another 15 minutes, until it’s a nice reddish brown.

  12. Let the tart base cool for 20 minutes and prepare a “sealer”. Two tablespoons of apricot jam, diluted with 2 tablespoons of water and boil once, then drain. Note: You can use a liqueur instead of water if you like for flavor.

  13. Paint the bottom of the pre-baked tart base with the sealer, using a kitchen brush

  14. Spread a thin layer of whipped cream on the bottom of the tart.

  15. You are now ready to spoon the fruit mixture (raspberries, blueberries, and apricots cut 1/4 inch) on top of the whipped cream, decoratively (see photo). Brush the top of the fruit with the remaining sealer.

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