|FFWD ~ Cheesecake Tart|
This week, at French Fridays, we are tackling our last dessert. I can’t believe this is it! Although the baking is done... I still have two desserts to post. But no more baking! After a four year journey the end is truly in sight. This is where I insert a sad face!
Cheesecakes are my “go to” dessert! I love dense, creamy NY style cheesecakes the best…my favorite being this Ricotta Cheesecake, which I posted a while back. Although any cheesecake will do! I delight in desserts, and this was no exception. Dories’ tart pastry is delicious, and shortbread like. It adds such lovely texture to this creamy tart. The best part of Dorie’s pastry, it can be made in a food processor with little mess.
For the cheesecake component, I used ricotta instead of cottage cheese. They have a similar consistency, and I had it in my fridge. Again, Dorie made this tart easy enough for an everyday dessert. All the ingredients, except the raisins, are put in the food processor, then poured into the partially baked crust, where the raisins have already been scattered.
This was a perfect treat for afternoon tea or anytime! It’s not only pretty, but also quite delicious! Another winner in my house! Thanks Dorie! Happy Friday everyone!!
To see what the other Doristas' thought of this tart, check it out here.
|The baked crust with raisins scattered over it|
|Cheese mixture….ready to pour into the baked crust|
|Wish you could join me…Happy Friday everyone!|
by Dorie Greenspan “Around My French Table"
1 − 9 to 9½ Tart Shell…made with Sweet Tart dough partially baked and cooled
3 Tablespoons plump raisins (or other dried fruit chopped if necessary)
3 Tablespoons cornstarch
3 Tablespoons milk
1¼ cups cottage cheese (drained in a cheesecloth-linedstrainer for 30 minutes) or 1⅓ cups fromage blanc
3 Tablespoons sour cream (if you’re using cottage cheese)
3 large egg yolks
3 Tablespoons sugar
pinch of salt
1-2 teaspoons vanilla
finely grated zest of ½ lemon
Apricot Jam, for glazing
Confectioners sugar for dusting
Center a rack in the oven and pre-heat to 350°. Line a baking sheet with a silicone baking mat or parchment paper,
put the tart shell on the baking sheet, and scatter the raisins over the bottom of the baked shell.
Put the cornstarch in a small bowl, pour in the milk, and stir to blend. The cornstarch will dissolve. Set aside.
If you’re using the cottage cheese, scrape the cottage cheese and sour cream into a food processor and whir for about 2 minutes, until smooth and silky. .Add the yolks and sugar and process for 1 more minute. Add the salt, vanilla, zest and reserved milk mixture…pulse just to blend. If you are using fromage blanc, omit the sour cream and use the food processor or simply whisk all the ingredients together in a bowl. Pour the filling into the crust.
Slide the baking sheet into the oven and bake the tart for 50 to 60 minutes or until the top is lightly browned and puffed all over (you want the center to puff, not just the sides). Transfer the baking sheet to a cooling rack and let the tart cool until it is slightly warm or at room temperature.
If you’d like to glaze the tart, warm the apricot jam with a splash of water in a microwave oven or a small saucepan. When the jam liquefies, use a pastry brush to paint a very thin layer of the jam over the top of the tart. Alternatively, dust the cooled tart with confectioners’ sugar.