Spring is here in the Pacific Northwest and blackberries are starting to make their way to us in Seattle from California and Oregon so I thought, what about a tart halfway between winter and spring.? The cheesecake cream is a reminder of winter and a good way to introduce the blackberries of spring and summer.
The sugar dough:
sugar 250gr
butter 500gr
eggs 50gr (1egg)
cake flour 760gr
Cream the butter and sugar, add the egg, and finally the flour, refrigerate for 2 hours, roll and line you sugar dough in some tart rings.
sugar 250gr
butter 500gr
eggs 50gr (1egg)
cake flour 760gr
Cream the butter and sugar, add the egg, and finally the flour, refrigerate for 2 hours, roll and line you sugar dough in some tart rings.
The cheesecake cream:
This recipe could be called cheesecake with a less amount of sour cream.
Cream cheese 160gr
Sugar 80gr
Egg 50gr (1egg)
Salt 1gr
Sour cream 160gr
In a mixer fitted with a paddle cream the cream cheese and the sugar together, then gently add all the other ingredients.
Stretch, surround wrap, on the bottom of 5 tart circles, pipe your batter in each of the rings, and bake your
cheesecake cream in a steam oven set on 212°f (100°c) for about 10 minutes.
This recipe could be called cheesecake with a less amount of sour cream.
Cream cheese 160gr
Sugar 80gr
Egg 50gr (1egg)
Salt 1gr
Sour cream 160gr
In a mixer fitted with a paddle cream the cream cheese and the sugar together, then gently add all the other ingredients.
Stretch, surround wrap, on the bottom of 5 tart circles, pipe your batter in each of the rings, and bake your
cheesecake cream in a steam oven set on 212°f (100°c) for about 10 minutes.
Raspberry ganache:
Sugar 10gr
Raspberry purée 200gr
Dulcey (Valrhona blond chocolate) 100gr
White chocolate 100gr
In a saucepan caramelize the sugar, stop the caramelization by adding the raspberry purée in the saucepan, stir,
pour over the 2 chocolates. Emulsify until smooth with an immersion blender.
Sugar 10gr
Raspberry purée 200gr
Dulcey (Valrhona blond chocolate) 100gr
White chocolate 100gr
In a saucepan caramelize the sugar, stop the caramelization by adding the raspberry purée in the saucepan, stir,
pour over the 2 chocolates. Emulsify until smooth with an immersion blender.
Fresh blackberry compote:
Blackberries 1 pint
Sugar 15gr
Lemon zest (1/2 lemon)
In a small saucepan, cook the raspberries with the sugar and the zest until tender.
Blackberries 1 pint
Sugar 15gr
Lemon zest (1/2 lemon)
In a small saucepan, cook the raspberries with the sugar and the zest until tender.
Assembly:
Once baked reserve the tart shells and allow to cool.
Pour the raspberry ganache in each of the tarts, spoon a couple of spoonful of compote in each tart.
Freeze solid the cheesecake cream, remove them from the rings, brush them with a small amount of clear glaze for shine, and place them on the top of each tart. Allow to thaw, and serve.
Once baked reserve the tart shells and allow to cool.
Pour the raspberry ganache in each of the tarts, spoon a couple of spoonful of compote in each tart.
Freeze solid the cheesecake cream, remove them from the rings, brush them with a small amount of clear glaze for shine, and place them on the top of each tart. Allow to thaw, and serve.
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