Скачать или смотреть Raspberry Swirl Cream Cheese Tarts (Eggless)

These raspberry swirl cream cheese tarts have a crispy tart base with a spongy airy cream cheese filling once baked. Do note that once the tarts are left in the fridge overnight, the swirls tend to seep into the filling while the tart becomes a little bit soggy. This recipe makes 8-9 tarts.

Recipe for raspberry jam (makes more than enough for filling the tarts)

170 grams raspberries
145 grams caster sugar

In a saucepan, add in the sugar and raspberries and heat on low heat. Heat for 8-9 minutes, while stirring constantly, mashing constantly and removing any foam that appears. If the mixture heats until it foams up rapidly, lower the heat a little bit then continue cooking at that heat.

The jam is ready once it forms thick droplets at the end of the spoon/spatula.

Pour into heat-proof containers and let it cool to room temperature (rtp) then keep in the fridge. Up to one week in the fridge is still fine for the jam.

I referred to the following references:

http://www.epicurious.com/recipes/foo...

http://www.thekitchn.com/7-tips-to-ma...

Recipe for the tart dough:
(referenced from: https://www.finedininglovers.com/reci...)

100 grams sifted plain flour
15 grams caster sugar
65 grams unsalted butter, softened
Dash of vanilla extract
One and a half tsp of ice-cold water
Pinch of salt

In a bowl, beat unsalted butter together with salt, caster sugar and vanilla extract till peaks form. Add in water and beat till combined.

Fold in the sifted flour in two additions, folding well until no white streaks appear using a spatula after each addition.

Wrap with clingwrap and refrigerate for a minimum of 12 hours then when using, remove from the fridge 30 minutes before using.

Using a rolling pin, flatten the floured dough between two pieces of parchment paper and then roll in one direction first then roll out till it can fit around 5 times 3.5 inch diameter circles. Cut out the circles using the 3.5 inch diameter cookie cutter round then place the aluminium foil tart in the middle of each 3.5 inch diameter dough and gently ease the dough into the tart cases. Repeat til you use up all the dough and then use a fork to poke holes on the bottom of the dough/

Bake in a preheated oven of 180 degree celsius for 12 minutes, rotating the tray and baking for a further of 3 minutes.

Recipe for cream cheese filling:
(referenced from: http://topsykitchen.blogspot.sg/2014/...)

200 grams rtp cream cheese
20 grams softened butter
56 grams icing sugar
50 grams double/whipping cream, cold
Raspberry Jam
Extra raspberry jam for straining purposes

Strain some raspberry jam to get a red liquid. Leave it for later decorations.

In another bowl, put raspberry jam and stir rapidly to loosen it then leave aside.

In a clean bowl, beat the cream cheese and butter till softened. Add in the icing sugar then beat till incorporated meaning no white streaks can be seen. Next, pour in the cream and continue to whip till combined. Add in the vanilla paste and mix well. Put into a piping bag.

Put some raspberry jam onto the bottom of the baked tart cases then pipe in the filling cream. Put a drop of the strained raspberry jam onto the center of the piped cream then use a toothpick to draw swirls.

Bake the tarts in a preheated oven of 170 degree celsius, middle-lower rack for 12 minutes.

After baking, let them cool for 15 minutes at rtp.

Then, bake further for 3 minutes in a preheated oven of 150 degree celsius. Open the oven door a little bit to let them cool after baking.

Eat it warm. Leftovers can be refrigerated overnight but do note that the tart will become a bit soggy and the swirls will disappear into the cream cheese filling.

Thanks for watching.

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