Cream Cheese Tart

Happy Monday Fellow Foodies!

Yesterday was Easter. At my house that means a big dinner and dessert. This year I wanted a cheesecake, but I was dreading the tedium that goes into the delicate process of making one. Even us Pastry Chefs think twice about making cheesecake at home. What to do? What to do?

I altered my favorite cheesecake batter and made a tart instead. It turned out so easy and so amazingly delicious that I am sharing the recipe with the world!

Julie Cream Cheese Tart

Line a 10"x1" fluted tart pan with your favorite tart or pie crust I use Pate Sucree (RECIPE TO FOLLOW).  Place in the fridge until you are ready to use it. 

Preheat your oven to 300F

In a food processor, with the metal blade in place, place:
1Lb. Cream cheese (this does not have to be room temp for this recipe)
2 eggs
2 yolks
3/4 cup + 2Tbs. sugar
1 tsp. vanilla
1/2 tsp. finely grated lemon zest (purely optional)

Turn the machine on and let everything puree until silky smooth. You may have to scrape the bowl once to ensure uniformity.

Pour into your prepared pie shell and bake at 300F for 45 minutes.

Remove from the oven and cool to room temperature before placing in the fridge. Allow your tart to chill overnight before serving.

Top with your favorite fruit preserves, serve, and watch it disappear!


Pate Sucree
2 1/3 cups AP flour

1/3 cup sugar

8 ounces sweet butter-chilled and cut into pieces

2 yolks

2 Tbs. heavy cream

 Detrempe the flour, salt and butter in a food processor until it resembles fine meal. Whisk yolks and cream together and pour through the chute of the food processor until a ball forms. Remove from machine and wrap, chill, and use as needed. This makes 2 crusts.

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