Cream cheese tart

Cream cheese tart

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1 quantity Pâte sucrée
125g unsalted butter, softened
115g caster sugar
250g cream cheese, softened
2 eggs, beaten
pinch nutmeg
icing sugar

Method

  1. Roll out pastry dough and use to line a 20 cm flan ring. Chill for 20 minutes.
  2. Cream butter with sugar until light and fluffy. Add cream cheese, beating until it is light and fluffy. Beat in eggs little by little. Spread the mixture in tart shell and sprinkle with nutmeg.
  3. Bake in a preheated moderately hot oven (190°C) for 30 minutes or until filling is puffed and golden and pastry a pale gold. Protect sides with crumpled foil if pastry is browning too much. Sift icing sugar over surface and serve warm or cold.
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