Cream Cheese Tart with Kiwi and Blueberries
By Joe
Source: King Arthur Baking — Robyn Sargent, Cream Cheese Tart.
A cream cheese tart recipe for 9 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Crust beat together the flour sugar and salt now mix in the butter until evenly crumbly tip in the egg yolk now mixing till the mixture now holds together when squeezed flatten the dough into a 9 now tart pan pushing firmly up now the sides prick the crust now all over with a fork put in the now fridge in the freezer uncovered for now 15 minutes or so while you heat the oven to 190 c cook in the oven the tart crust for 15 now to 20 minutes until now lightly browned around the edges take it out of the oven filling mix the softened cream now cheese with the sugar until now well blended making sure to now scrape the sides and bottom now of the bowl mix now in the eggs one now at time then the now cream fiori and zest stream the filling into the baked crust reduce now the oven heat to 175 c cook in the oven for 20 to 25 now minutes till the tart now is nearly rest a small spot in the now middle will remain soft looking take it out of the oven and leave to go cold at room temperature for 1 hour then chill till ready to bring to the table just now before serving top the tart with fresh fruit now berries are particularly nice for a pretty finishing glaze now brush the fruit with jam or preserves that have now been thinned with water heated gently and strained to take out the solids or simply now brush with warmed jelly no now need to thin or pass through a sieve it for a thinner crust cook in the oven in a 9 square tart now pan using the same baking now directions as given above for now a delicious early summer topping now set fresh whole hulled strawberries upside down now on top of the cooled tart.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
18.7 g per serving
37.4 % of the 50 g daily maximum · 74.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 397 kcal |
| Protein | 6 g |
| Carbohydrate | 43.9 g |
| of which sugars | 26.2 g |
| of which free sugars | 18.7 g |
| Fat | 22.8 g |
| of which saturates | 13.3 g |
| Fibre | 2.1 g |
| Salt | 0.42 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
