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Cream Cheese Crust Raspberry Tart


Pie Pastry for a single 10-inch pie tart or quiche pan or tart dough (see recipe)
Sweet Tart Crust:
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon Clabber Girl Baking Powder
3/4 cup unsalted butter
4-6 tablespoons whipping cream
Pastry Cream Filling:
5 egg yolks
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
2 cups milk
6 tablespoons all-purpose flour
Fresh raspberries, as required
1 cup red currant jelly, apple jelly or sieved apricot preserves - warmed


To make pastry cream, beat egg yolks and half of the sugar until pale in color. Stir in vanilla and almond extracts and 1/2 cup of the milk. Sift in the flour and blend well. In a medium saucepan, over low heat, heat the remaining 1 1/2 cups of milk and sugar to a boil. Remove from heat and gradually pour hot milk mixture into yolk mixture, whisking well all the while. Return entire mixture to saucepan and simmer for 1 1/2 to 2 minutes until mixture thickens, whisking briskly all the while. Remove from heat and pour into a bowl to cool.

Brush the top of the pastry cream with melted butter (this prevents a skin from forming) and cover with a piece of plastic wrap or wax paper directly onto surface of pastry cream. Refrigerate until thoroughly cool (up to three days, i.e. if you want to assemble it later in the week).

For the tart pastry, place the flour, sugar, salt and baking powder in a food processor and pulse to blend dry ingredients. Add in the chunks of butter and cream cheese and pulse to make a grainy mixture. Add in the cream, a few tablespoons at a time and pulse until you have a mixture that hold together, adding in additional cream if required.

Turn the mixture out onto a lightly floured work surface and knead gently to form a dough. Pat into a disc, wrap and refrigerate 1-4 hours.

Preheat the oven to 375 F. Line a baking sheet with parchment paper. Roll out the tart dough on a floured work surface. Fold it in four and transfer to a 9 or 10 inch tart or quiche pan, pressing the dough snugly onto the pan and into the fluted edges. Trim pastry so it is flush with the pan edges. Place on the baking sheet. Line a pie or tart pan with the pastry dough, patting carefully into crevices. Trim to make a border or cut off excess if you are using a fluted mold. Place a circle of parchment paper on inner surface of pie pastry. Place another empty pie dish on top to hold pastry down. Place pie shell on a baking sheet and place in oven.

Bake for 20 to 25 minutes, removing top pie pan and parchment paper for the last 10 to 12 minutes to dry out inner crust. Cool well before filling and assembling. (You can bake these earlier in the day and fill when needed)

To assemble tart whisk pastry cream to loosen and lighten. Spread pastry cream into pie or tart shell. Top with raspberries and then brush with warmed red currant jelly. Garnish center with mint leaf.

Serves 8-10


Nothing beats raspberries and cream in a delicate cream cheese tart shell. A touch of baking powder ensures a pastry taste and texture.