Cream Cheese Tart - RedManShop

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Cream Cheese Tart

Golden crust, creamy filling, and fresh berries on top — this fruit tart is as beautiful as it is delicious!

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Prep

50 mins

Bake

45 mins

Total

3 hrs 35 mins

Yield

9" tart

Ingredients

RedMan Plain Flour 1242 150g
RedMan Icing Sugar 9793 40g
Deltasal Fine Sea Salt 58415 1/4tsp
RedMan Unsalted Butter, softened 68328 85g
Egg Yolk, large — 1pc

Filling

Royal Victoria Cream Cheese 67061 230g
RedMan Fine Sugar 1416 100g
Eggs, Large — 2 Nos.
Millac Heavy Whipping Cream 1917 115g
Madagascar Vanilla Extract 53733 1/4tsp
Fresh Lemon Zest — 1pc

Topping

Kiwi Fruits, sliced — 2pcs
Blueberries — 400g
Darbo Apricot Jam 108899 3tbsp
Water — 2tbsp

Featured Products

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.65

ICING SUGAR SNOW WHITE 500G (#9793)

ICING SUGAR SNOW WHITE 500G (#9793)

$2.60

FINE SEA SALT 1KG (#58415)

FINE SEA SALT 1KG (#58415)

$3.35

UNSALTED LACTIC BUTTER 250G (#68328)

UNSALTED LACTIC BUTTER 250G (#68328)

$5.40

Instructions

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To make the crust: Whisk together the flour, sugar, and salt. Mix in the butter until evenly crumbly.
Add the egg yolk, mixing till the mixture holds together when squeezed.
Press the dough into a 9″ tart pan, pushing firmly up the sides. Prick the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F.
Bake the tart crust for 15 to 20 minutes, until lightly browned around the edges. Remove from the oven.
Bake the tart crust for 15 to 20 minutes, until lightly browned around the edges. Remove from the oven.
Mix in the eggs one at time, then the cream, Fiori, and zest.
Pour the filling into the baked crust. Reduce the oven heat to 350°F. Bake for 20 to 25 minutes, till the tart is nearly set; a small spot in the middle will remain soft-looking.
Remove from the oven, and cool at room temperature for 1 hour; then refrigerate till ready to serve.
Just before serving, top the tart with fresh fruit; berries are particularly nice. For a pretty finishing glaze, brush the fruit with jam or preserves that have been thinned with water, heated gently, and strained to remove the solids. Or simply brush with warmed jelly; no need to thin or strain it.
Storage information: Store the tart, well wrapped, in the refrigerator for a couple of days; we don’t advise freezing it.

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