Cream cheese tart

Cream cheese tart

By
From
Baking
Serves
6
Photographer
Vanessa Levis

A very simple tart using cream cheese for a smooth texture. The only seasoning is nutmeg, so for the most aromatic and flavourful result, grate whole nutmeg yourself using a small tin grater or a rotary grater of the type used for parmesan cheese.

Ingredients

Quantity Ingredient
1 quantity * sweet flan pastry [rid:3144]
125g unsalted butter, softened
110g caster sugar
250g cream cheese, softened
2 eggs, beaten
a pinch of ground nutmeg
sifted icing sugar, to dust

Method

  1. Preheat the oven to 190°C.
  2. Roll out the pastry dough and use to line a 20 cm loosebased flan tin. Chill for 20 minutes.
  3. Cream the butter with the sugar until light and fluffy. Add the cream cheese, beating until it is light and fluffy. Beat in the eggs little by little. Spread the mixture in the tart shell and sprinkle with nutmeg.
  4. Bake for 30 minutes or until the filling is puffed and golden and the pastry is a pale gold. Protect the sides with crumpled foil if the pastry is browning too much.
  5. Serve warm or cold, with icing sugar sifted over the top.
Tags:
baking
bakery
margaret
fulton
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