Buttery & Delicious Cream Cheese Tart
Buttery & Delicious Cream Cheese Tart
Crispy Outside, Creamy Inside: The Ultimate Cream Cheese Tart
Indulge in this delightful cream cheese tart, featuring a buttery, crisp crust and a lusciously smooth, tangy-sweet filling. The generous amount of butter in the tart dough creates an irresistible aroma and satisfying crunch, while the cream cheese filling offers a perfect balance of richness and zest. You can even adjust the baking time to achieve your preferred texture – more crisp or more creamy! Made with commonly available ingredients, this recipe is highly recommended for beginner bakers looking for a rewarding dessert.
Tart Dough Ingredients- 80g all-purpose flour
- 20g almond flour
- 60g unsalted butter, cold and cubed
- 15g granulated sugar
- 1/2 large egg, lightly beaten
Filling Ingredients- 100g cream cheese, softened to room temperature
- 10g unsalted butter, softened to room temperature
- 1/2 large egg, lightly beaten and at room temperature
- 30g plain yogurt or heavy cream
- 10g powdered sugar (confectioners’ sugar)
- 5g cornstarch or all-purpose flour
- 100g cream cheese, softened to room temperature
- 10g unsalted butter, softened to room temperature
- 1/2 large egg, lightly beaten and at room temperature
- 30g plain yogurt or heavy cream
- 10g powdered sugar (confectioners’ sugar)
- 5g cornstarch or all-purpose flour
Cooking Instructions
Step 1
Let’s begin by gathering all the ingredients for our cream cheese tart. For the tart dough, we’ll need all-purpose flour, almond flour, cold unsalted butter, sugar, and egg. For the filling, we’ll use softened cream cheese and butter, an egg, plain yogurt (or heavy cream), powdered sugar, and cornstarch.
Step 2
To make the tart dough, place the all-purpose flour, almond flour, cold cubed unsalted butter, and sugar into a food processor. Pulse a few times until the mixture resembles coarse crumbs. Then, add the lightly beaten egg and process until the dough just starts to come together into a ball. If you don’t have a food processor, combine the dry ingredients and sugar in a bowl. Cut the cold butter into small 1cm cubes and add it to the flour mixture. Use a pastry blender or your fingertips to quickly rub the butter into the flour until it resembles coarse breadcrumbs. Keep everything as cold as possible to prevent the butter from melting.
Step 3
Once the dough begins to clump together, put on a pair of clean disposable gloves and gently press the dough together in the bowl with your hands until it forms a cohesive ball. Be careful not to overwork or knead the dough, as this can develop the gluten and result in a tough tart crust.
Step 4
Flatten the dough ball slightly, wrap it tightly in plastic wrap or place it in a resealable bag, and refrigerate for at least 20-30 minutes. This chilling period allows the butter to firm up again, making the dough easier to handle and contributing to a crispier final crust.
Step 5
Now, let’s prepare the cream cheese filling. In a mixing bowl, combine the softened cream cheese and plain yogurt (or heavy cream). Whisk them together until smooth and creamy, aiming for a consistency similar to mayonnaise.
Step 6
Next, sift in the powdered sugar and cornstarch (or all-purpose flour) into the cream cheese mixture. Mix well until thoroughly combined. If you don’t have powdered sugar, you can use finely ground granulated sugar, but powdered sugar yields a smoother texture.
Step 7
Add the softened unsalted butter (10g) to the filling mixture and whisk again until everything is smooth and well incorporated. The butter adds a wonderful richness to the filling.
Step 8
Finally, gradually add the lightly beaten egg while whisking continuously. It’s important to add the egg in stages to prevent the mixture from curdling or separating. Whisk until the egg is fully incorporated and the filling is smooth.
Step 9
Once all the filling ingredients are mixed, place the bowl over a bain-marie (a bowl set over simmering water). Stir gently for about 3 minutes, allowing the ingredients to meld and the filling to slightly thicken. Be careful not to overcook; you just want to gently heat and combine everything. The goal is a smooth, slightly thickened filling, not a cooked custard.
Step 10
Remove the chilled tart dough from the refrigerator and divide it into 6 equal portions (approximately 30g each, for a total of about 195g). Roll each portion into a small ball.
Step 11
Place each dough ball into a tartlet mold. Using your fingers or a small rolling pin, press the dough evenly across the bottom and up the sides of the mold, ensuring it covers the entire surface without any holes. Aim for a consistent thickness throughout the crust.
Step 12
Preheat your oven to 160°C (320°F). Place the tart shells into the preheated oven and bake for approximately 30 minutes, or until the crust is golden brown and firm. Keep an eye on them to prevent overbaking.
Step 13
Once the tart shells are baked and slightly cooled, carefully spoon the prepared cream cheese filling into each shell. Return the filled tarts to the oven, still at 160°C (320°F), and bake for an additional 20 minutes. Bake until the filling is set and the top is lightly golden.
