06/06/2017
Fresh Strawberry Tart with Philadelphia cream cheese filling.
For the sweet short crust pastry.
All purpose flour 1 cup
Almond flour 1 cup
Castor sugar. 1/2 cup
Chilled butter. 120 gms
Egg. 2 pcs
Chilled water. 3-4 tb sp
Method.
In a large bowl put flour, almond flour, sugar and mix well, chop the chilled butter in cubes, working with your fingers mix the chilled butter with the flour, making like soft crumbs.
Now add eggs and little water to the mixture and knead to make a firm ball. Avoid extra kneading as it will make the crust chewy.
Wrap the pastry in cling film and keep in fridge for 30 mins.
Pre heat oven to 180°c, take out the pastry from fridge, roll out on a floured surface to fit into a 9" inch tart pan. Place the rolled pastry sheet into a tart pan, trim off edges, prick the tart base with fork, put in pre heat oven for 35-30 mins.
When the tart is ready, take out and allow to cool. Put in fridge for an hour.
Filling.
Fresh strawberries. 1 lb
Castor sugar. 4 tb sp
Vinegar. 4 tb sp
Philadelphia cheese. 500 gms
Cream. 200 ml
Icing sugar. 1/2 cup
Method.
In a s**e pan put sliced strawberries, sugar and vinegar, cook on medium heat until the strawberries are mushy and pulpy, allow to cool.
Beat cream cheese, cream and sugar with an electric be**er for 2-3 minute.
Take out the tart, spread the strawberry sauce on the tart, now put the cream cheese mixture on top of strawberry sauce and spread evenly,
Put little blobs of sauce on top of cheese mixture and with the help of a knife tip make swirls giving it a marble effect.
Decorate with fresh strawberries or make different shapes with left over short crust pastry and bake for 20 mins in preheat oven and put on prepared tart.