Very Berry Raspberry Cheese Cream Tart

Source : Bring The Cream Cheese To Room Temperature Defrost The Raspberries And Puree With A Blender Soak The Gelatin In Water To Soften Bake The Tart Crust B...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : December 16, 2021

Step:

  1. Bring the cream cheese to room temperature. Defrost the raspberries and puree with a blender. Soak the gelatin in water to soften.

    Very Berry Raspberry Cheese Cream Tart recipe step 1 photo
  2. Bake the tart crust 'blind' (unfilled). Brush the surface with egg, allow to dry, and let cool. Please refer https://washoku.cookpad.com/recipe/1004590 for the tart crust directions.

    Very Berry Raspberry Cheese Cream Tart recipe step 2 photo
  3. Thoroughly mix the cream cheese and sugar together in a bowl. It's easier to use a rubber spatula to rub the sugar into the butter to start with.

    Very Berry Raspberry Cheese Cream Tart recipe step 3 photo
  4. Beat the mixture with a whisk until creamy. Add the sour cream and mix well.

    Very Berry Raspberry Cheese Cream Tart recipe step 4 photo
  5. Once the butter and sugar are creamed together, strain the pureed raspberries, add to the mixture from Step 4, and mix well.

    Very Berry Raspberry Cheese Cream Tart recipe step 5 photo
  6. Next, add the liqueur and lemon juice. Mix well.

    Very Berry Raspberry Cheese Cream Tart recipe step 6 photo
  7. Add the heavy cream and mix well.

    Very Berry Raspberry Cheese Cream Tart recipe step 7 photo
  8. It should become thick and creamy like this.

    Very Berry Raspberry Cheese Cream Tart recipe step 8 photo
  9. Finally, thoroughly dissolve the gelatin in bowl suspended over a pan of hot water, and mix it thoroughly into the mixture from Step 8. Pour the filling into the baked tart crust and shake gently to level out the surface.

    Very Berry Raspberry Cheese Cream Tart recipe step 9 photo
  10. Place in the refrigerator for about 2-3 hours until set.

    Very Berry Raspberry Cheese Cream Tart recipe step 10 photo
  11. Once the filling has set, top as you like with berries and nappage (readymade tart glaze). Chill in the refrigerator. Carefully remove the tart from the pan and enjoy!

  12. This time, I used frozen berries for the topping. It's hard to drain frozen berries, so simply mixed the still-frozen berries with nappage (glaze) to coat them and used them as-is.

  13. If you try to defrost the frozen berries, they become too mushy and soft because of the moisture, so please use fresh berries if you can.

  14. Use nappage (glaze) that doesn't require heating up to coat the berries. If you use glazed berries like this as topping, they are easy to fix in place since they don't roll around.

  15. If you have any leftover filling, pour into a cup and top with berries. So cute.

    Very Berry Raspberry Cheese Cream Tart recipe step 15 photo
  16. This is what it looks like when cut. Unfortunately I'm not good at slicing, so it looks messy. No matter how many times I cut cakes, I never seem to improve...

    Very Berry Raspberry Cheese Cream Tart recipe step 16 photo

Ingredients

  1. ★For Toppings
  2. 1 Nappage
  3. 1 Your favorite berries
  4. 1 Nappage
  5. 1 see ★Standard Melt-in-Your-Mouth Tart Crust
  6. ★For the filling:
  7. 150 grams Cream cheese
  8. 100 grams Heavy cream (47% fat)
  9. 50 grams Sour cream
  10. 2 tbsp Lemon juice and raspberry liqueur (1/2-1 tbsp or to taste)
  11. 60 grams Fine granulated sugar
  12. 4 grams Powdered gelatin
  13. 100 grams Raspberries (frozen)

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