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
- 1-1/4 cup flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 7 Tablespoons butter, unsalted, softened
- 1 egg, large
- 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.
- Preheat oven to
- Line shell with foil and fill with pie weights.
- 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.
- Cool completely.
- 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
grated nutmeg or 2 pinches ground nutmeg
- Preheat oven to 300.
cream cheese, cream and sugar in food processor until creamy, about 1 minute. Add
remaining ingredients and process until smooth.
Berry good glaze:
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.