Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Raspberry-Rose Cream Cheese Tart
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- Level: Easy
- Total: 1 hr 10 min (plus cooling)
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 214
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 70 mg
- Sodium
- 217 mg
Transform store-bought puff pastry into a sophisticated dessert featuring fresh raspberries, fragrant raspberry-rose jam and a luscious cream cheese filling, all on a flaky golden base. The edges are crusted with pistachios and turbinado sugar, which add a delightful crunch that contrasts beautifully with the creamy filling.
- Level: Easy
- Total: 1 hr 10 min (plus cooling)
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 214
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 70 mg
- Sodium
- 217 mg
Ingredients
For the Crust:
For the Filling:
For the Topping:
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Directions
- Preheat the oven to 400 degrees F. Make the crust: Roll out the puff pastry on a floured surface into a 5-by-14-inch rectangle. Transfer to a parchment-lined baking sheet. Score the puff pastry with a paring knife about 3/4 inch in from the edge to make a border. Prick the pastry inside the border with a fork, then brush all over with the egg white, avoiding the scored line.
- Mix together the pistachios and turbinado sugar in a small bowl. Generously coat the pastry border with the pistachio mixture, then sprinkle the remaining mixture inside the border. Bake until puffed and golden brown, 18 to 20 minutes.
- Meanwhile, make the filling: Whisk the cream cheese in a bowl until smooth. Add the egg yolks, granulated sugar, sour cream, lemon zest, vanilla and a pinch of salt and whisk until evenly combined.
- Remove the pastry from the oven and reduce the temperature to 350 degrees F. Gently press down on the center of the pastry to flatten, then fill the center with the cream cheese mixture, smoothing the top. Return to the oven until set, 18 to 20 minutes. Let cool on the baking sheet.
- Make the topping: Stir together the raspberry jam and rosewater in a small bowl. Gently spread over the filling with the back of a spoon. Arrange the raspberries on top of the tart in rows. Refrigerate until ready to serve.
Cook’s Note
Thaw frozen puff pastry overnight in the fridge or for 30 minutes at room temperature. Don't defrost it in the microwave! To give puff pastry a shine, brush with beaten egg before baking.
