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Sweet Pastry Crust: 1 1/2 cups (210 grams) all purpose flour
1/8 teaspoon salt
1/2 cup (113 grams) unsalted butter
1/4 cup (50 grams) granulated white sugar 1 large egg, lightly beaten
Filling:
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
1 - 1 1/2 cups (110 - 165 grams) fresh raspberries
Sweet Pastry Crust:
In a separate bowl, sift or whisk together the flour and salt. Set aside. Place the butter in your mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Don't over mix or the butter will separate and lighten in color. Add flour mixture all at once and mix just until it forms a ball. Don't overwork or pastry will be hard when baked.
Flatten dough into disk, cover with plastic wrap, and refrigerate for 20 minutes or until firm.
Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. On a lightly floured surface, roll out the pastry into an 11 - 12 inch (28 - 30 cm) circle that is about 1/8 inch (3 mm) thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.
When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Roll rolling pin over top again to get rid of any extra pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights, rice or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes until crust is dry and lightly golden brown. Remove weights and cool crust on wire rack before filling.
Reduce the oven temperature to 350 degrees (177 degrees C) and have oven rack in the center of the oven.
FOR FILLING:
In a food processor or electric mixer place the cream cheese and process until smooth. Add sugar and beat until incorporated. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and beat until well blended and smooth.
Place the tart pan on a larger baking pan. Carefully pour the filling into the pre-baked tart shell. Arrange the raspberries evenly around the tart shell and then bake the tart for about 30 - 35 minutes or until the filling is set (test by gently shaking the pan). Transfer tart to wire rack to cool.
Serve warm or cold accompanied by softly whipped cream and fresh raspberries.
Refrigerate leftovers.
Makes one - 8 or 9 inch (20-23 cm) tart.
Source: Joy of Baking.com
Status: Not yet to try
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