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Sreemoyee Bhattacharjee
A delightful bake for every dinner party or special occasion. Melt in the mouth tart with a creamy filling with the tanginess of the blackberries.
Looks amazing...
1. The butter should be cold and cut into small cubes.
2. Now in a food processor/mixer jar, add the flour, icing sugar and salt. Pulsate to mix.
3. Then add the cold butter and run the food processor in short pulses.
4. Add the vanilla extract and pulsate for few more seconds until everything is mixed and forms a dough.
5. Cover this dough with a cling film and refrigerate for 10 minutes.
6. Roll out the dough and using a large round cookie cutter, cut out 4 circles (I have made individual tarts hence used cutters. Just one single large tart can also be Made instead of 4 small ones).
7. Now put each round into the greased tart tins, pressing the sides gently and cut off the extra dough part. Make some light fork marks using a fork.
8. Chill the tart tins for at least 30 minutes before blind baking.
9. Blind bake the tart shells at 200 degree Celsius in a preheated oven for 15 minutes. (Blind baking : put a small sheet of baking paper inside each tart tin and put some baking beans and then bake. Regular pulses can also be used for this).
10. Remove the pulses and bake the shells for 5 minutes more. Rest the shells.
11. To make the filling, whisk the cream cheese.
12. Add the sugar , cream and vanilla extract into it and whisk again..
13. Then add the egg and whisk it finally. Pour the mixture into each cooled tart shell.
14. Put blackberries accordingly into the filled tart shells.
15. Bake these at 180 degree Celsius for 15 minutes or till the filling sets. Rest and serve.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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