Sunshine Cream Cheese Tart

Name: Sunshine Cream Cheese Tart
Cuisine: American
Ingredients: 120 grams Cake flour; 50 grams Butter; 30 grams Granulated sugar; 1 Egg yolk; 2 tsp Milk; 1 pinch Salt; 160 grams Cream cheese; 30 grams Granulated sugar; 1 Egg; 60 grams Yogurt; 50 grams Candied orange peel; 20 grams Cake flour; 1 tsp Cointreau (or Kirsch); 1 Orange

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

[For the tart crust]
120 gramsCake flour
50 gramsButter
30 gramsGranulated sugar
1Egg yolk
2 tspMilk
1 pinchSalt
[For the filling]
160 gramsCream cheese
30 gramsGranulated sugar
1Egg
60 gramsYogurt
50 gramsCandied orange peel
20 gramsCake flour
1 tspCointreau (or Kirsch)
1Orange

Saved

Steps

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.