Two Berry Cream Cheese Tart
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
8
- For the Crust
- 1 ¾ cups crushed Graham crackers
- ¼ cup crystallized ginger (finely chopped)
- 1 Tbsp granulated sugar
- 1 pinch salt
- 3 Tbsps unsalted butter (melted)
- 1 large egg white
- For the Filling
- ½ cup cream cheese (at room temperature)
- ½ cup granulated sugar
- 2 large eggs
- ⅔ cup light ligth cream
- ½ tsp vanilla extract
- 2 tsps fresh lemon zest
- 1 cup fresh, local Blueberries (rinsed)
- 1 cup fresh Red currant (rinsed)
- fresh mint (to garnish)
Preparation steps
1.
Preheat the oven to 350° F / 180º C. Coat a 9-inch / 23 cm tart pan with a removable bottom with nonstick cooking spray.
2.
In a food processor, pulse the graham cracker crumbs with the crystallized ginger, sugar and salt until finely ground. Add the butter and egg white and pulse until the crumbs are evenly coated.
3.
Press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 18 to 20 minutes, until the crust is lightly browned. Cool completely.
4.
For Filling:
5.
Using an electric mixer, mix the cream cheese until smooth. Add sugar and beat until incorporated. Add eggs, one at a time, and mix until thoroughly combined. Add cream, vanilla, and lemon zest and beat until well blended and smooth. Fold in half of the blueberries and half of the currants.
6.
Place the tart pan on a larger baking pan. Carefully pour the filling into the baked tart shell. Bake the tart for 30 to 35 minutes or until the filling is set. Transfer tart to a wire rack to cool.
7.
Serve warm or cold. Top with remaining blueberries and currants. Garnish with fresh mint and serve.
