Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, sunshine cream cheese tart. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Sunshine Cream Cheese Tart is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Sunshine Cream Cheese Tart is something that I’ve loved my entire life.
Sunshine Tart Recipe photo by Taste of Home. In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread over crust; top with pie filling.
To begin with this particular recipe, we must prepare a few components. You can cook sunshine cream cheese tart using 16 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Sunshine Cream Cheese Tart:
- Get [For the tart crust]
- Take 120 grams Cake flour
- Make ready 50 grams Butter
- Take 30 grams Granulated sugar
- Make ready 1 Egg yolk
- Make ready 2 tsp Milk
- Take 1 pinch Salt
- Get [For the filling]
- Get 160 grams Cream cheese
- Make ready 30 grams Granulated sugar
- Get 1 Egg
- Take 60 grams Yogurt
- Make ready 50 grams Candied orange peel
- Take 20 grams Cake flour
- Get 1 tsp Cointreau (or Kirsch)
- Prepare 1 Orange
Find cream cheese tart stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. This Raspberry Cream Cheese Tart combines a wonderfully crisp and crumbly shortbread crust with a smooth and creamy custard-like filling I like this filling as it contains both cream cheese and cream. The cream cheese gives it a slightly tangy flavor, while the cream gives it a rich and creamy taste.
Steps to make Sunshine Cream Cheese Tart:
- Bring the cream cheese and egg for the filling to room temperature. Alternatively, microwave the cream cheese for about 40 seconds (at 500-600 W).
- Make the tart crust. Dice the butter into 1 cm pieces. Put the cake flour in a bowl, add the diced butter and cut it in using a pastry scraper or similar utensil until the mixture is crumbly.
- Make a well in the middle, add the granulated sugar, salt, egg yolk and milk, and mix it all together with a spatula (or your hands).
- Press flat together and wrap in plastic film. Rest in the refrigerator for at least 30 minutes. Preheat the oven to 170°C.
- Make the filling. Peel the orange and take the segments out of the membrane. If the candied orange peel is in big pieces, chop it up finely.
- Mix the cream cheese until it's softened, add the granulated sugar and cream together.
- Combine the beaten egg, orange peel, yogurt and Cointreau then mix well. Sift in the cake flour and mix until smooth.
- Take the dough out of the refrigerator and roll out to a thickness of 4-5 mm.
- Pour the mixture from Step 7 into the crust, and place the orange segments in a spiral pattern on top. Bake for about 25 minutes at 170°C.
- All done. Take it out of the mold once it has cooled down a little.
- Optionally, decorate with mint leaves (not listed in ingredients), slice and serve.
It's a cheese tart that's been so popular throughout Asia. Originally inspired by Hokkaido's dairy products and originated in a bakery in Sapporo, Hokkaido. They are really something not to miss out. The tart crust is flaky and the cheesy filling is creamy. Beat cream cheese with a handheld electric mixer until fluffy.
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