Thursday, September 23, 2010

Raspberry Cheesecake Tarts

The sweet part to the ending of berry season, is we get to make things like this!

To begin: set out 12 ounces of cream cheese in a warm place to soften. 
You will need 2- 8" tart pans or 8- 4.5 inch tart pans

Tart Dough:
2 cups unbleached white flour
1 cup unsalted butter
3 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons lemon zest
mix all ingredients on low speed in a stand mixer, if that is not available to you, use a handheld mixer and then your hands to rub the butter and flour together very thoroughly. This is like a shortbread. press resulting paste into tart pans. Chill while mixing cheesecake filling.

Cheesecake filling:
12 ounces cream cheese
1/2 cup granulated sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon vanilla
1 egg
This can be mixed by hand, if the cream cheese is room temp. mix in the order listed, blending well between ingredients. pipe or spoon into chilled tart shells. Bake in a preheated 325 degree oven for 20 minutes or until shells and filling are slightly golden. Cool thoroughly.

1 cup raspberry jam
1/2 cup red wine
Heat over medium heat in a heavy bottom sauce pan.
Let boil briefly, whisking the whole time, until slightly thickened. 

Assemble tarts by placing dry berries on top of cheesecake filling in fully chilled tart shells, arrange in a pleasing pattern. Very carefully brush glaze over fruit...any extra care you take during this step will be greatly rewarded! Serve all alone or with whipped cream, whatever your choice, it's gonna be awesome!

No comments: