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Raspberry Cream Cheese Tart

A Raspberry Dessert Tart - This is the recipe I made for my Mum's 84th birthday in December.

One jar Cheshire Garden Queen of Hearts Raspberry Preserve

Crust:

  • 1-1/4 cup flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 7 Tablespoons butter, unsalted, softened
  • 1 egg, large
  1. In a food processor, pulse ingredients just until dough is formed. Press dough onto bottom and sides of a 9" springform pan or quiche pan with removable bottom. Chill until firm; about 30 minutes.
  2. Preheat oven to 350°.
  3. Line shell with foil and fill with pie weights.
  4. Bake about 25 minutes. Remove from oven. Carefully remove weights and foil and return to oven, baking until shell is golden - about another 15-20 minutes.
  5. Cool completely.

Filling:

  • 1-1/2 8 oz. packages of cream cheese, softened
  • 2 Tablespoons cream
  • 1/2 cup sugar
  • 2 eggs
  • 2 yolks
  • 1 Tablespoon brandy
  • 2 teaspoons vanilla
  • freshly grated nutmeg or 2 pinches ground nutmeg
  1. Preheat oven to 300.
  2. Blend cream cheese, cream and sugar in food processor until creamy, about 1 minute. Add remaining ingredients and process until smooth.

Berry good glaze:

Set the jar of Queen of Hearts Raspberry Preserves in a saucepan of water. Heat the water gently so the preserves melt. Spread 3-4 Tablespoons of the warm preserves over the tart's crust. Let it stand until set, about 5 minutes.

Gently pour the cream cheese mixture over the preserve layer.

Bake tart until filling is set, 35 to 40 minutes. (Filling will continue to set as it cools.)

Cool tart completely.

Reheat remaining seedless preserves and spoon/pour over tart.

Chill, uncovered, for at least 2 hours before serving.

It's delightful!


Cheshire Garden products used in this recipe:

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