The Culinary Connoisseur
Trendy Tarts
06
Jun
Jun
Tart is a baked dish usually made in a pan that has
fluted sides and a removable bottom. It consists of a sturdy crust, filling and
often some topping or decoration. Tarts a similar to pies but have straight
sides, unlike pies that have sloped sides. Most tarts are removed from the pan
before serving while pies are served directly from the pan.
fluted sides and a removable bottom. It consists of a sturdy crust, filling and
often some topping or decoration. Tarts a similar to pies but have straight
sides, unlike pies that have sloped sides. Most tarts are removed from the pan
before serving while pies are served directly from the pan.
Tarts have gained popularity in recent years and are
almost always seen at simcha sweet tables nowadays. They vary in both shape and
flavor. Round, square and oblong tarts come in a variety of sizes from 4”
individual to 12” round or long.
almost always seen at simcha sweet tables nowadays. They vary in both shape and
flavor. Round, square and oblong tarts come in a variety of sizes from 4”
individual to 12” round or long.
Tarts are easy to prepare and don’t require any special
skills. Here are two of our favorites:
skills. Here are two of our favorites:
Classic cheesecake updated to fit today’s trends!
12 chocolate graham crackers
1 cup plus 2 tablespoons sugar
1 stick (1/2 cup) butter, melted
1 pound cream cheese (two 8-ounce bars), room temperature
1/2 cup sour cream, room temperature
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup raspberry jam
Preheat oven to 350 degrees.
Pulse graham crackers and sugar 2 tablespoons sugar, in a
food processor until crumbly. Remove from processor and stir in melted
butter. If you have a dairy processor
you can do this all in one step.
food processor until crumbly. Remove from processor and stir in melted
butter. If you have a dairy processor
you can do this all in one step.
Place crumbs in an 8” square tart pan with a removable
bottom; using a flat-bottomed glass or measuring cup, press crumbs evenly into
bottom and up sides.
bottom; using a flat-bottomed glass or measuring cup, press crumbs evenly into
bottom and up sides.
Bake until crust is firm, about 15 minutes. Remove from
oven and let cool completely.
oven and let cool completely.
Reduce oven temperature to 325 degrees.
In the bowl of a mixer fitted with the paddle attachment,
beat together cream cheese and sour cream on medium speed until smooth. Add 3/4
cup sugar; continue beating until smooth. Add vanilla and remaining pinch of
salt; beat to combine. Add eggs; beat until smooth, scraping down sides of bowl
as needed. Pour cream-cheese mixture into prepared crust and gently smooth the
top.
beat together cream cheese and sour cream on medium speed until smooth. Add 3/4
cup sugar; continue beating until smooth. Add vanilla and remaining pinch of
salt; beat to combine. Add eggs; beat until smooth, scraping down sides of bowl
as needed. Pour cream-cheese mixture into prepared crust and gently smooth the
top.
Heat jam in a small saucepan to loosen. Strain into a
small squeeze bottle; let cool. Squeeze small dots of jam onto cream-cheese
mixture in evenly spaced lines. Bake until just set, about 25 minutes. Transfer
pan to a wire rack and let cool slightly, then refrigerate until firm, about 2
hours. Cut into squares.
small squeeze bottle; let cool. Squeeze small dots of jam onto cream-cheese
mixture in evenly spaced lines. Bake until just set, about 25 minutes. Transfer
pan to a wire rack and let cool slightly, then refrigerate until firm, about 2
hours. Cut into squares.
For
the crust:
the crust:
1 cup flour
1/2 cup crumbled plain halvah (about 4 ounces)
2 tablespoons sugar
Pinch of kosher salt
1/3 cup butter, cut into small cubes
1 egg yolk
1 tablespoon ice water
For the filling:
2 cups halvah spread
1/2 cup heavy cream
1 large egg white
Glaze:
1/2 cup heavy cream
8 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon light corn syrup
Prepare the crust:
Combine flour,
halvah, sugar, and salt in processor. Using pulses, process until blended to
sandy texture. Add butter. Keep pulsing until mixture resembles coarse crumbs.
Whisk egg yolk and ice water in small bowl to blend. Add to flour mixture. Pulse
until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in
plastic and chill 1 hour.
Combine flour,
halvah, sugar, and salt in processor. Using pulses, process until blended to
sandy texture. Add butter. Keep pulsing until mixture resembles coarse crumbs.
Whisk egg yolk and ice water in small bowl to blend. Add to flour mixture. Pulse
until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in
plastic and chill 1 hour.
For
filling:
Meanwhile,
preheat oven to 350 degrees F. Lightly spray 9-inch-diameter tart pan with
removable bottom with nonstick spray. Roll out dough disk between 2 sheets of
parchment paper or waxed paper to 11-inch round. Remove top paper. Invert dough into prepared
pan. Remove remaining paper and ease dough into the pan, pressing to fit.
filling:
Meanwhile,
preheat oven to 350 degrees F. Lightly spray 9-inch-diameter tart pan with
removable bottom with nonstick spray. Roll out dough disk between 2 sheets of
parchment paper or waxed paper to 11-inch round. Remove top paper. Invert dough into prepared
pan. Remove remaining paper and ease dough into the pan, pressing to fit.
Bake
until tart crust is golden, about 35 minutes. Cool completely in pan. Chill
overnight.
until tart crust is golden, about 35 minutes. Cool completely in pan. Chill
overnight.
For
glaze:
Bring cream
just to boil in medium saucepan. Remove from heat. Add chocolate and corn
syrup; whisk until smooth. Cool 5 minutes.
glaze:
Bring cream
just to boil in medium saucepan. Remove from heat. Add chocolate and corn
syrup; whisk until smooth. Cool 5 minutes.
Remove
sides from tart pan. Pour warm glaze over tart Let stand until glaze sets.
sides from tart pan. Pour warm glaze over tart Let stand until glaze sets.
(Can
be made 3 days ahead. Cover and refrigerate. Let stand at room temperature 1
hour before serving.)
be made 3 days ahead. Cover and refrigerate. Let stand at room temperature 1
hour before serving.)
Slice
into thin wedges and serve.
into thin wedges and serve.