Description
A creamy and rich cheesecake tart with a tender tart shell, filled with silky cream cheese mixture. Perfectly portioned for individual servings.
Ingredients
- For the Tart Dough (Makes 12 shells):
- 230 g cake flour
- 15 g granulated sugar
- 2.5 g salt
- 135 g unsalted butter, cold and cubed
- 50 g ice-cold water
- For the Cheesecake Filling:
- 400 g Philadelphia cream cheese, room temperature
- 20 g cornstarch
- 130 g granulated sugar
- 140 g egg (about 3 large eggs, beaten)
- 8 g fresh lemon juice (about 1 tsp)
- 6 g vanilla extract (about 1 tsp)
- 215 g whipping cream, cold
Instructions
- In a large bowl, combine cake flour, granulated sugar, and salt. Add cold cubed butter and rub into the flour mixture with a pastry cutter or fingers until it resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, mixing gently until dough forms. Do not overwork. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 days).
- Preheat oven to 350°F (175°C). Roll out chilled dough on a floured surface to about 1/8 inch thickness. Cut circles slightly larger than tart molds. Press dough into molds, trim excess, and prick bottoms with a fork.
- Line each shell with parchment and fill with pie weights or dried beans. Blind bake for 10–12 minutes, remove weights, then bake another 5–7 minutes until golden. Cool completely.
- Beat cream cheese in a large bowl until smooth. Add cornstarch and sugar, mixing well. Gradually add eggs, lemon juice, and vanilla, mixing gently to avoid air incorporation.
- Slowly pour in cold whipping cream and mix until smooth and homogeneous.
- Preheat oven to 325°F (160°C). Pour filling evenly into tart shells, filling about ¾ full. Tap gently to release air bubbles.
- Bake for 20–25 minutes until edges are set but centers slightly jiggle. Turn off oven and leave tarts inside with the door ajar for 10 minutes to prevent cracking.
- Remove tarts and cool to room temperature. Refrigerate at least 4 hours or overnight to fully set.
- Garnish with fresh berries, caramel, chocolate drizzle, or powdered sugar before serving chilled.
Notes
- Refrigerate the dough after preparing to make it easier to handle.
- You can bake the tart shells a day prior to save time on the day of assembly.
- Use pie weights or dried beans for blind baking to prevent the shells from puffing up.
- For the best texture, avoid overmixing the filling to prevent incorporating air.
- Refrigerating the tarts overnight enhances the flavor and sets the filling completely.
- Prep Time: 1 hour (including chilling)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 tart
- Calories: 350
- Sugar: 11g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 90mg
