I found out the hard way (after serving this to very polite guests) that this is about a billion times better if you chill it in the fridge for several hours before serving. In other words, make this the day before; you won't be sorry.
The cream cheese came out a little watery, but was otherwise tasty. When I figure out how to fix it I'll update. Probably I didn't let it chill long enough in the fridge.
Crust
1 1/4 cup flour
1/4 cup almond meal
1/3 - 1/2 cup sugar (to taste)
1/4 tsp. salt
7 T. butter
1 egg yolk
1 tsp. vanilla
1/4 tsp. almond extract
2 T. cream (can use water, milk, or half and half instead)
PREHEAT oven to 375
1. Mix together flour, almond meal, sugar, and salt.
2. Cut cold butter into small pieces and rub between your fingers until it resembles course meal
3. Beat together egg yolk, vanilla, almond extract, and cream/water.
4. Mix egg and flour mixtures until it consistent (won't necessarily form a dough)
5. Press into a removable bottom tart pan, poke all over with a fork, and bake for 15-20 minutes until just starting to turn golden (if it starts to puff in the oven, you can stab it with a fork; or you could save yourself the trouble and buy some pie weights.)
6. Remove and allow to cool completely.
FILLING
8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
1 pinch salt
TOPPING: 1 pint hulled and sliced strawberries + 2 tsp. sugar
1. Beat it all together until smooth.
2. Pour into cooled tart crust
3. Toss strawberries in sugar
4. Place strawberries on top of cream cheese, then place in the fridge until ready to serve.
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