Sunshine Cream Cheese Tart
Plain cheesecake is delicious too, but this time I added a bright color and fresh fragrance to make something that would really brighten up the table.
This tart has a soft and moist texture. If you prefer a crispy tart crust, bake the crust 'blind' with weights for 29 minutes at 170°C, then add the filling and bake for another 20 minutes or so.
Butter the tart mold if needed, and adjust the temperature depending on your oven. For one 18 cm [7.1 in] diameter tart pan. Recipe by caramel-cookie
Sunshine Cream Cheese Tart
Plain cheesecake is delicious too, but this time I added a bright color and fresh fragrance to make something that would really brighten up the table.
This tart has a soft and moist texture. If you prefer a crispy tart crust, bake the crust 'blind' with weights for 29 minutes at 170°C, then add the filling and bake for another 20 minutes or so.
Butter the tart mold if needed, and adjust the temperature depending on your oven. For one 18 cm [7.1 in] diameter tart pan. Recipe by caramel-cookie
Cooking Instructions
- 1
Bring the cream cheese and egg for the filling to room temperature. Alternatively, microwave the cream cheese for about 40 seconds (at 500-600 W).
- 2
Make the tart crust. Dice the butter into 1 cm pieces. Put the cake flour in a bowl, add the diced butter and cut it in using a pastry scraper or similar utensil until the mixture is crumbly.
- 3
Make a well in the middle, add the granulated sugar, salt, egg yolk and milk, and mix it all together with a spatula (or your hands).
- 4
Press flat together and wrap in plastic film. Rest in the refrigerator for at least 30 minutes. Preheat the oven to 170°C.
- 5
Make the filling. Peel the orange and take the segments out of the membrane. If the candied orange peel is in big pieces, chop it up finely.
- 6
Mix the cream cheese until it's softened, add the granulated sugar and cream together.
- 7
Combine the beaten egg, orange peel, yogurt and Cointreau then mix well. Sift in the cake flour and mix until smooth.
- 8
Take the dough out of the refrigerator and roll out to a thickness of 4-5 mm.
- 9
Pour the mixture from Step 7 into the crust, and place the orange segments in a spiral pattern on top. Bake for about 25 minutes at 170°C.
- 10
All done. Take it out of the mold once it has cooled down a little.
- 11
Optionally, decorate with mint leaves (not listed in ingredients), slice and serve.
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