Tart with Spreadable Cream


For the Tart Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and diced
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 2 tablespoons ice water

For the Spreadable Cream Filling

  • 1 cup spreadable cream cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

For Topping

  • Fresh fruits (berries, kiwi, etc.)
  • Honey or fruit jam for glazing (optional)

In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix. Add the cold, diced butter to the flour mixture. Pulse until the mixture resembles coarse crumbs.

In a small bowl, whisk together the egg yolk and ice water. Add this mixture to the food processor and pulse until the dough starts to come together.

Turn the dough out onto a floured surface and knead it a few times to bring it together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and transfer it to a tart pan. Press the dough into the pan, trimming any excess from the edges.

Prick the bottom of the crust with a fork. This helps prevent the crust from puffing up during baking. Bake the crust for about 15-18 minutes or until it turns golden brown. Allow it to cool completely.

In a bowl, whisk together the spreadable cream cheese, powdered sugar, and vanilla extract until smooth and well combined. Once the tart crust has cooled, spread the cream filling evenly over the crust.

Arrange fresh fruits on top of the cream filling in a decorative pattern. Heat a small amount of honey or fruit jam in a saucepan until it becomes liquid. Brush this glaze over the fruits for a shiny finish.

Chill the tart in the refrigerator for at least an hour to allow the cream filling to set. Slice and serve your delicious Tart with Spreadable Cream. Enjoy!