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Blackberry cheesecake cream tart

5/26/2018

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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.
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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.

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.

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.
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.
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.
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    I'm a pâtissier globe trotter, always looking for the next thing.

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