Cream Cheese Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">175g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g full-fat cream cheese, room temperature</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">100ml double cream (heavy cream)</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp plain flour</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Electric mixer (hand or stand)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt, and cold cubed butter in a food processor and pulse until the mixture resembles fine breadcrumbs. This creates small pockets of butter that will produce a flaky texture when baked. Alternatively, you can rub the butter into the flour using your fingertips, but work quickly to keep the ingredients cold.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to incorporate. Then add the egg yolk and enough ice-cold water to bring the dough together (start with 2 tablespoons and add more if needed). The dough should just come together without being sticky. The cold ingredients prevent the gluten from developing too much, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and form into a disk without overworking it. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). On a lightly floured surface, roll the pastry out to about 3mm thickness, creating a circle large enough to line your tart tin with a little overhang. Carefully drape the pastry over your rolling pin to transfer it to the tin. Gently press into the corners without stretching the dough, which could cause shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Trim any excess pastry, leaving a slight overhang to allow for shrinkage. Prick the base with a fork several times, then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the pastry is dry and just starting to color. The blind baking ensures your pastry base won't become soggy once filled.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry is cooling slightly, prepare your filling. In a large bowl, beat the room temperature cream cheese until smooth - any lumps now will remain in your finished tart! Add the caster sugar and beat until well combined and slightly lighter in texture. The sugar crystals will create tiny air pockets in the cream cheese, helping to create a lighter texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the eggs one at a time, beating well after each addition. Only add the next egg when the previous one is fully incorporated - this prevents the mixture from curdling. Mix in the vanilla extract, lemon zest, and lemon juice. The acidity in the lemon juice enhances the tangy flavor of the cream cheese while balancing the sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Sift the flour over the mixture and fold in gently. Pour in the double cream and mix until just combined - overbeating at this stage can incorporate too much air and cause the tart to puff up and then collapse during baking. The flour helps stabilize the filling, while the cream adds richness and a silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the filling into the partially baked tart case. If your oven has cooled, reheat it to 160°C (140°C fan). Place the tart on the middle rack of the oven and bake for 30-35 minutes until the filling is set around the edges but still has a slight wobble in the center, like a just-set custard. The residual heat will continue cooking the center as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Turn off the oven and leave the tart inside with the door slightly ajar for about 1 hour. This gentle cooling prevents the surface from cracking and helps achieve the perfect texture. Then remove from the oven and cool completely at room temperature before refrigerating for at least 2 hours or overnight. This cooling and setting time is crucial for developing the perfect texture and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Before serving, carefully remove the tart from the tin. For the cleanest slices, dip a sharp knife in hot water and wipe dry between cuts. Serve as is for a pure cream cheese experience, or garnish with fresh berries, a dusting of icing sugar, or a drizzle of fruit coulis for a beautiful presentation. Your cream cheese tart will keep well in the refrigerator for up to 3 days.</li></ol>