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Belgian Cheese Tart
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
/
Tarts
Ingredients: 1 1/2
cups
Unbleached flour,
sifted
1
large
Egg,
separated, **
1/4
cup
Sugar,
granulated, *
1/2
cup
Butter,
softened, ***
1/2
pound
Cream Cheese 2
Eggs,
Large
3
tablespoons
Confectioner's Sugar 2/3
cup
Heavy Cream 1
teaspoon
Lemon Juice
Directions:
1.
CRUST:
Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle. Place the circle inside a 9-inch springform pan. Prick the crust
several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan.
Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use.
2.
TART:
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cheese, sugar and lemon juice until the mixture is light and fluffy. Add the eggs, one at a time beating well after each addition. Beat until very smooth after the last addition. Stir in the cream and pour mixture into the prepared crust. Brush the top of the tart with an egg and 1 TBLS of confectioners sugar that has been beaten together. Bake for 25 minutes or until set. Cool to room temperature and then chill before serving.
* Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.)
** Separate the large egg and lightly beat the yolk.
*** Use only sweet cream, unsalted butter in this recipe. NO MARGARINE.
NOTE: As this is a tart rather than a cheesecake, you should use an 8-inch tart pan or flan ring.
* Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.)
** Separate the large egg and lightly beat the yolk.
*** Use only sweet cream, unsalted butter in this recipe. NO MARGARINE.
NOTE: As this is a tart rather than a cheesecake, you should use an 8-inch tart pan or flan ring.
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