No mechanical prowess is needed for this delicious tart, as the shortbread crust is simply mixed and pressed onto the sides of a tart pan. Use this recipe as a vehicle for your own creativity – for example, a pumpkin or sweet potato based filling could just as easily be substituted. Similarly, the topping can be of any aesthetic or flavor combination that is appealing to you.
KIWI LIME CHEESECAKE TART.
- 130g (1 cup) flour
- ¼ cup confectioner’s sugar
- ⅛ tsp salt
- ½ cup (1 stick) cold unsalted butter
- 4 oz cream cheese, at room temperature
- ⅓ cup white sugar
- 2 large eggs, at room temperature
- ⅔ cup cream
- ½ tsp vanilla extract
- Zest of one lime
- Fruit topping, if desired
Preheat oven to 450F.
Combine and pulse the crust ingredients in a food processor until clumpy, being careful not to overmix. Press the shortbread crust into a tart pan with removable bottom.
Blind bake the crust for 15 minutes. Set aside, and reduce the oven temperature to 350F.
Clean the food processor, and slowly add coarsely chopped cream cheese, followed by sugar, eggs, and the remaining filling ingredients. Process until fully blended.
Bake for about 30 minutes until the filing is set. Garnish with fresh fruit and cool before serving. The tart can be made ahead and refrigerated until serving.