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Sunday Dinner
Fried Cheese Balls with Chili Mayonnaise
Turkey Meatloaf
Baked Cheese Grits
Southern Green Beans
Raspberry Cream Cheese Tart
Another Sunday and another menu of good comfort food. The featured recipe today is dessert. I have had this recipe for over fourteen years.
My first encounter with it was at my bridal shower that was hosted by my then future mother-in-law. I can’t remember what else was served on that day, but I have never forgotten about that tart. In fact, I didn’t leave the house until I got that recipe. (I still have it on a blue post-it note with old baking stains).
Not only is it pretty to look at, but it is pretty tasty to eat. You get all the flavors of a cheese cake without all the heaviness and guilt (o.k., maybe a little). Topped with fresh raspberries and raspberry jam glaze, the combination is superb! Trust me– once you make this tart you will get asked for the recipe just like I asked for it many years ago.
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Raspberry Cream Cheese Tart
Equipment
- Food processor
- 9 ½ x 1-inch fluted round tart pan with removable bottom
Ingredients
For the Tart
- 1 ¼ cups unbleached all-purpose flour
- ¼ teaspoon Kosher salt
- ⅓ cup shortening, cut into small pieces
- 4-5 tablespoons cold water
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs at room temperature
- 2 tablespoons unbleached-all purpose flour
- Pinch of Kosher salt
For the Glaze
- 2 teaspoons freshly squeezed lemon juice
- ⅓ cup seedless raspberry jam
- 2 cups fresh raspberries
Instructions
For the Tart
- In the bowl of a food processor, add the flour and salt and pulse until combined. Add the shortening and pulse until pea-sized pieces form. With the motor running, add the water 1 tablespoon at at time just until the dough comes together. Shape the dough into a round, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 425ºF. On a lightly floured surface, roll the dough into a 12-inch round. Fit the dough into a 9 ½ x 1-inch round tart pan with removable bottom trimming excess dough. Place the tart on a baking sheet and refrigerate for 30 minutes. Prick the bottom and sides of the tart with a fork several times. Bake for 10-12 minutes. Allow the tart crust to cool completely.
- Preheat the oven to 350ºF. In a medium bowl using a hand-held mixer, beat the cream cheese, sugar, and vanilla until combined. Add the eggs and flour and blend until completely smooth. Pour the cream cheese mixture into the cooled crust and spread evenly with an off-set spatula. Bake for 35-40 minutes. (The filling will puff, but it will deflate as it cools). Transfer the tart to a rack to cool completely.
For the Glaze
- In a small saucepan, combine the jam and lemon juice. Heat over medium heat until the mixture is combined and pourable. Drizzle half of the glaze over the top of the tart. Garnish with fresh raspberries and the remaining glaze. The tart can be made one day ahead and kept in the refrigerator. Remove from the refrigerator 30 minutes before serving. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks incredible! I picked up some beautiful berries this week and desperately searched for a recipe to use them in. I know I'll be trying this for sure!
Natalie-
The cream cheese and raspberry really pair well. I hope you enjoy it! As a 9-inch tart, it looks like it would serve less than 10-12, but those creamy slivers are very filling and satisfying. Plenty of slices leftover for school lunches and afternoon pick me-ups:)
This is definately one of my favorites that you make! Funny…I still have the original paper I copied your recipe from and it's got some vanilla and jam splotches on it! An oldie, but for sure a goodie!!