Finished Strawberry Tart
Hello Bakers,
Here are the recipes from Saturday’s DoughDr Episode. On Saturday’s show I demoed rolling out the sweet tart pastry, making the cream cheese filling and garnishing the tart.
Here is the link: Saturday's Show
Any fruit or any your favorite cheesecake can be used to top your cheesecake tart.
This tart goes together easily, even more quickly if you have a batch of dough in the freezer. Give it a try and tag me when you do. Chef Colette's IG
I love to see your beautiful bakes.
Cream Cheese Filling MEP
Making the cream cheese filling
Fills a 10” tart shell
Equipment: Stand mixer fitted with the paddle attachment, scale, teaspoons, spatula, fine strainer or tamis, plastic bowl scraper, whisk
Something like this works great: Strainer/Sifter
454g cream cheese (2 8 ounce packages) softened for 2 hours at room temperature
71g sugar
4g (1 teaspoon vanilla)
Zest of 1 lemon
100g eggs (2 large eggs) - whisked until the yolks and egg whites are combined
2 egg yolks
57g (2 ounces) heavy cream, half and half or milk
10g cornstarch (1 Tablespoon)
Preheat the oven to 350 degrees and place a baking tray in the oven to preheat with the oven. Setting the tart on a hot baking tray helps the bottom crust get a full bake. This is a good technique with pies too.
In a stand mixer fitted with the paddle attachment, soften the cream cheese until smooth on medium low speed for 1 to 1/1/2 minutes.
Turn the mixer to low and add the sugar in a slow stream, add the vanilla
Stop the mixer and scrape down.
Beat in half the eggs - stop and scrape down.
Beat in the second half of the eggs , stop and scrape down.
Add the egg yolks.
Whisk together the heavy cream and cornstarch. Add to cream cheese mixture until combined. Do not overbeat or the filling could crack during baking.
Place the strainer over a clean bowl and strain the filling through it - this is an extra step but ensures that the small lumps of cream cheese will disappear.
Pour filling into the unbaked crust.
Using oven mitts or two dry towels, remove the preheated baking tray from the oven, carefully place the filled tart shell on it. Return the tray to the oven.
Bake for 30-35 minutes until the filling is set.
Remove the tart to a rack to cool.
Prepare strawberries or garnishing fruit. Wash, dry, slice.
Make apricot jam glaze (Nappage) if using.
Garnishing the tart:
Wash and dry berries, hull and cut in half or slices. Start at the edge of the tart and arrange berries in a circle covering the filling. Brush berries carefully with warm, fluid nappage. Any fruit you use should be brushed with nappage if you want a bit of shine.
Nappage adds shine to the appearance, act as a preservative and a bit of flavor.
With garnish: refrigerate one day - loosely covered with plastic wrap or in an airtight cake/pie keeper. Without garnish - refrigerate two days.
Apricot Glaze “Nappage”
Buy the least expensive apricot jam – the store brands are the best because they usually contain the most pectin.
Put the jam into a small saucepan with 4 ounces of water – cook over medium low heat until the jam liquifies – if it is too thick add more water – strain and use to brush on finished pastries
The strained jam can be cooled slightly and returned to the jar – store in the refrigerator for up to one month.
Baked tart before garnishing