Monday, March 5, 2012

Raspberry Swirl Tart

Here is a lovely recipe
to get your Monday morning
off to a good start!

Raspberry Swirl Tart 

1 egg yolk
2 tbsp cold water
1 tsp vanilla extract
1 1/4 cups flour
1/3 cup sugar
1/4 tsp kosher salt
8 tbsp butter, cut into small cubes

2/3 cups cream cheese
1/2 cup sour cream
1/4 cup honey
1/4 cup sugar
1/2 tsp vanilla extract
lemon zest to taste

Raspberry Swirl:
1/2 cup raspberries
1/2 cup sugar

1. To make the crust, whisk the egg, water, and vanilla in a small bowl and set aside. Then in an electric mixer, beat flour, sugar, salt and butter together until a coarse meal is formed. Add the egg mixture and beat until it just comes together. Form into a ball, wrap in plastic wrap, and set in the refrigerator for 30 minutes.

2. For the filling: Beat all the filling ingredients together in an electric mixer until smooth and creamy.

3. For the Raspberry: In a small sauce pan, over medium-low heat, bring raspberries and sugar to a boil and simmer until it thickens slightly. The let cool. 

4. Preheat oven to 350 degrees. Once crust has set for 30 minutes, take out of fridge and roll (on a lightly floured surface) about a 1/8 inch thick. Place in tart pan and cove with foil. Bake 5 minutes, then remove the foil and bake another 15 minutes.

5. Once completely cooled, pour the filling into your tart shell. Add 5 or 6 dollops of the raspberry to the filling mix and swirl in with a tooth pick. 

6. Cool again for another hour, then serve! 

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