Cream Cheese Tart, Cinnamon or My Modified Chocolate

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Need 10 to 11-inch tart pan with removable bottom.
I make the crust ahead and bake it the day I do filling.

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  • 8

Ingredients

  • 8 ounces (1-package) cream cheese softened
  • 1/2 cup (4-ounces; 1 stick) unsalted butter softened
  • 1/3 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 10 1/2-inch baked Sweet Pastry Tart Shell**
  • Cinnamon Almond Glaze optional
  • 1/2 cup confectioner's sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons hot water
  • 1 cup sliced almonds, slightly toasted optional
  • Whipped cream optional
  • Chocolate Ganache Topping optional
  • 1 package (6-ounces) semi-sweet chocolate chips
  • 5 ounces heavy whipping cream
  • 2 teaspoon prepared coffee (Optional)
  • 1 teaspoon corn syrup (Karo, Optional)
  • SWEET PASTRY TART SHELLS
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (8-ounces; 2 sticks) unsalted butter, chilled cubed
  • 1 cup confectioner's sugar
  • 3 large egg yolks

Preparation

Step 1

Yield: 8 to 10 servings Preparation: 20 minutes Bake: 25 to 28 minutes

For crust- - -see below.

For filling:
PREHEAT oven to 350°. In the WORK BOWL OF A FOOD PROCESSOR, combine cream cheese, butter, and sugar for filling and process until light and creamy. Add eggs and vanilla and process until smooth. Spread filling evenly in prepared tart shell. BAKE for 20 to 25 minutes, or until center is set and edges are light golden. Remove pan from the oven and allow tart to stand for 2 to 3 minutes while you prepare glaze or the chocolate topping.
Cinnamon glaze:
IN A SMALL BOWL, combine confectioners' sugar, cinnamon, and hot water for glaze, whisking until smooth. SPREAD glaze over top of tart. Sprinkle top with sliced almonds. Serve warm, with whipped cream, if you like.
OR- -
Chocolate Ganache Topping:
Heat cream to just before boil (scald). Add chocolate chips, stir until completely melted and smooth, add Karo syrup and coffee and stir until smooth. Smooth over tart. IF you want the topping thicker, add a tablespoon or so of confectioner's sugar.
Sweet Pastry Tart Shells; Yield: 2 (10 1/2-inch) tart shells;(freeze one for later-up to 3 months*)
Preparation: 15 minutes Refrigerate: 1 hour Bake: 25 minutes
Pastry Shells:
IN THE WORK BOWL OF A FOOD PROCESSOR, combine flour and salt and pulse to mix. Add butter and pulse until mixture resembles coarse bread crumbs. Add sugar and egg yolks and pulse again, just until mixture comes together and pulls away from the sides of the bowl.
Transfer dough to a sheet of plastic wrap, divide in half, shape into 2 disks, and wrap in plastic.
Refrigerate for at least 1 hour, or overnight or freeze to use later.
PREHEAT oven to 350°. ROLL pastry rounds out on a lightly floured surface into 2(12-inch) circles. Fit dough into 1(10 to 11-inch) fluted tart pan with removable bottom, pressing evenly over the bottom and up the sides. Line tart shell with parchment paper and fill with dried beans or pie weights. BAKE tart shells for 20 minutes, or until edges are very light brown. Remove parchment paper and weights. BAKE tart shell for 5 to 10 minutes more, or until lightly golden throughout.

MY NOTE: it's easier for me to roll the pastry dough out onto the tart pan bottom then piece the dough up the tart pan's sides with your fingers.)
Cool on a rack before filling.

Keep in refrigerate but I like it better to take it out and serve at room temperature.

*Dough for crusts: store using layers of plastic wrap, for up to 3 months. Just let the dough thaw in the refrigerator before rolling out and baking.

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