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This looks amazing.....Spiced Apple Cream Cheese Cake from Christinamarsigliese.com
- Thread starter gayr
- Start date
YUM! Thx, GayR...printed! And doesn't this sound delicious--Creamy White Chocolate Lemon Curd Tart?
Creamy White Chocolate Lemon Curd Tart
Makes one 9-inch tart
For the pastry:
1 ½ cups (215g) all-purpose flour
2 tbsp (25g) sugar
¼ tsp salt
1/8 tsp baking powder
7 tbsp (100g) cold unsalted butter, cut into cubes
4 tbsp (50g) cold cream cheese
1 tbsp milk
For the lemon filling:
2 large eggs
2 large egg yolks
2/3 cup (135g) granulated sugar
2 tsp (10mL) grated lemon rind
½ cup (125mL) lemon juice
3.5 oz (100g) white chocolate, chopped
½ cup (120mL) 35% whipping cream
For the chocolate layer:
2 oz (56 g) semisweet chocolate, chopped
2 tbsp (28g) butter
To make the pastry, combine flour, sugar, salt and baking powder in a large bowl. With your fingers, work the butter and cream cheese into the flour mixture, breaking it up until they’re well incorporated into the flour, leaving some bits of butter the size of oat flakes. With a fork, lightly toss in milk until mixture is moistened and comes together into a shaggy dough. The mixture is ready when it holds together when squeezed in your hand. Turn mixture out into a clean 9-inch tart pan and press it evenly into the bottom and up the sides. Try to get the dough as even as possible, but don’t worry too much about finger indentations. (You may not need all of the dough.) Cover and refrigerate for 1-2 hours.
When ready to bake, preheat your oven to 375°F.
Prick bottom of pastry shell all over with fork and bake for 25-30 minutes or until golden. Transfer to a wire rack and let cool.
To make the lemon filling, whisk together eggs, egg yolks, sugar, lemon rind and lemon juice in a heatproof bowl and set it over a pot of simmering water. Cook, whisking frequently, for about 10 minutes or until thickened to consistency of pudding. Remove from heat, add white chocolate and stir until melted and smooth. Transfer mixture to a clean bowl, place plastic wrap directly on surface and refrigerate for 1 hour or until thoroughly chilled (you can do this a day in advance).
Meanwhile, to make the chocolate layer, gently melt together chocolate and butter over low heat or in the microwave until smooth. Spread evenly over base and slightly up the sides of the cooled tart shell using the back of a spoon or a pastry brush. Let set in the fridge.
In a separate bowl, whip cream to soft peaks and then gently fold it into chilled lemon curd. Spread into pastry shell. Refrigerate for 1 hour to set, but let the tart stand at room temperature for 20 minutes before serving.
http://www.christinamarsigliese.com/2015/02/white-chocolate-lemon-curd-tart.html
Creamy White Chocolate Lemon Curd Tart
Makes one 9-inch tart
For the pastry:
1 ½ cups (215g) all-purpose flour
2 tbsp (25g) sugar
¼ tsp salt
1/8 tsp baking powder
7 tbsp (100g) cold unsalted butter, cut into cubes
4 tbsp (50g) cold cream cheese
1 tbsp milk
For the lemon filling:
2 large eggs
2 large egg yolks
2/3 cup (135g) granulated sugar
2 tsp (10mL) grated lemon rind
½ cup (125mL) lemon juice
3.5 oz (100g) white chocolate, chopped
½ cup (120mL) 35% whipping cream
For the chocolate layer:
2 oz (56 g) semisweet chocolate, chopped
2 tbsp (28g) butter
To make the pastry, combine flour, sugar, salt and baking powder in a large bowl. With your fingers, work the butter and cream cheese into the flour mixture, breaking it up until they’re well incorporated into the flour, leaving some bits of butter the size of oat flakes. With a fork, lightly toss in milk until mixture is moistened and comes together into a shaggy dough. The mixture is ready when it holds together when squeezed in your hand. Turn mixture out into a clean 9-inch tart pan and press it evenly into the bottom and up the sides. Try to get the dough as even as possible, but don’t worry too much about finger indentations. (You may not need all of the dough.) Cover and refrigerate for 1-2 hours.
When ready to bake, preheat your oven to 375°F.
Prick bottom of pastry shell all over with fork and bake for 25-30 minutes or until golden. Transfer to a wire rack and let cool.
To make the lemon filling, whisk together eggs, egg yolks, sugar, lemon rind and lemon juice in a heatproof bowl and set it over a pot of simmering water. Cook, whisking frequently, for about 10 minutes or until thickened to consistency of pudding. Remove from heat, add white chocolate and stir until melted and smooth. Transfer mixture to a clean bowl, place plastic wrap directly on surface and refrigerate for 1 hour or until thoroughly chilled (you can do this a day in advance).
Meanwhile, to make the chocolate layer, gently melt together chocolate and butter over low heat or in the microwave until smooth. Spread evenly over base and slightly up the sides of the cooled tart shell using the back of a spoon or a pastry brush. Let set in the fridge.
In a separate bowl, whip cream to soft peaks and then gently fold it into chilled lemon curd. Spread into pastry shell. Refrigerate for 1 hour to set, but let the tart stand at room temperature for 20 minutes before serving.
http://www.christinamarsigliese.com/2015/02/white-chocolate-lemon-curd-tart.html
cynupstateny
Well-known member
Sounds great...think it would get soggy after a day or two?