Sunday, November 24, 2013

Fruits Tart with Cream Cheese Filling

Assalamualaikum and hi peeps...

Can't talk much and I would like to share this easy peasy fruits tart that I've made yesterday....It was delicious and my hb said it's like eating a cheese cake....couldn't agree more ^__^
The recipe was taken from Joy of Baking and I just C n P for my future reference....

Easy Fruits Tart
Adapted fr: Joy of Baking
Shortbread Crust:
1 cup (130 grams) all purpose flour
1/3 cup (35 grams) confectioners (powdered or icing) sugar( I used caster sugar)
1/8 teaspoon salt
1/2 cup (113 grams) cold unsalted butter, cut into pieces

Cream Filling:
1/2 cup (120 ml) mascarpone cheese (or cream cheese)(I used Cream Cheese)
1/2 cup (120 ml) cold heavy whippingcream (35-40% butterfat content)( I used non-diary)
2 tablespoons (30 grams) granulated white sugar(I Omit this)
1/2 teaspoon pure vanilla extract
(raspberries, blackberries, strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.)

Shortbread Crust:
 Butter or lightly spray with a nonstick vegetable cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. 
In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)
Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven. 
Place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool. Can be covered and stored for a few days.

Cream Filling: In the bowl of your electric mixer (or with a hand mixer or wire whisk) beat the mascarpone cheese, heavy whipping cream, sugar and vanilla extract just until soft peaks form. If too thick to spread, beat in a little more heavy cream.

To Assemble Tart: Evenly spread the cream onto the baked and cooled tart shell. Scatter the berries on top of the cream. If not serving immediately, refrigerate. Remove from fridge about 30 minutes before serving to give the fruit and cream a chance to warm to room temperature.
Serves about 6 - 8 people.

Bake this and you'll be more love...bye

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