Berry Cream Cheese Tart

 
 

INGREDIENTS

250 g plain flour, plus extra for dusting
50 g icing sugar
125 g butter, diced and chilled
1 large egg, lightly beaten
splash of milk
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400 g cream cheese, at room temperature
200 g sour cream
finely grated zest of 1 orange
100 g white sugar
200 g blueberries
200 g raspberries
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Feeds 4–6

DIRECTIONs

1: Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour and sugar until the mixture resembles breadcrumbs. Add the egg and milk and gently work the mixture together with your hands until a dough forms. Don’t overwork the dough as this activates the gluten in the flour, which causes the pastry to be chewy, rather than short and flaky. Gently form the dough into a ball and wrap in cling wrap, then rest it in the fridge for at least 30 minutes. (You can make the dough in a food processor if you prefer.)

Grease and line a 28 cm tart tin with baking paper. Roll out the dough between two pieces of baking paper, then ease it into the tin, making sure you gently push it into all the sides. Trim off any excess by running a sharp knife along the top of the pastry case, then prick the base all over with a fork and pop it in the freezer for 30 minutes. 

Preheat the oven to 180ºC.

Get yourself a large square piece of baking paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with uncooked rice or dried beans, and blind bake for 10 minutes. Take the case out, carefully remove the paper and rice or beans, then return the tin to the oven for a further 10 minutes or until the pastry case is firm, pale golden and almost biscuit-like. Leave to cool.

2: Preheat the oven to 180ºC.

In a medium bowl, beat the cream cheese and sour cream until light and creamy. Add the orange zest and sugar and beat again until well combined. I like to pipe my mixture into the tart shell, but you can just pour it in if you prefer. Bake for 30 minutes or until the mixture is firm to touch, then cool and top with fresh berries before serving.