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Tuesday 16 August 2011

Red, White And Blueberry Cheesecake Tart

Whenever I am in Singapore visiting my sister, I would make it a point to go to the library to borrow lots of cookbook to refer to.  And when I have a few books in hands, I will kept myself busy typing out the recipes I wanted to cook one day.

I loves watching Martha Stewart's show.  In her talk show, she would invite guests or professional chef to show how to cook and bake or show how to make an arts & crafts, how to upkeep your plants, how to clean your handbags, etc, etc.

And here I would like to bake one of Martha Stewart's Red, White & Blueberry Cheesecake Tart from one of her cookbooks I borrowed from the library.  You can find the recipe in here at Martha Stewart's site.

from Martha Stewart's Pies & Tarts Cookbook

Take all the layers of classic cheesecake – crumbly graham-cracker crust, rich, creamy filling and fresh fruit topping and combine them in a modern tart. Save some of the cooking syrup for tossing with the blueberries before scattering them over the top.  (makes one 9” tart).

For the crust ((I made this crust using 1 ½ recipe)
6 Graham cracker sheets (abt 3 ½ ounces)
1/3 cup whole raw almonds
¼ cup sugar
4 tbsp unsalted butter, melted

For the filling
1 pound cream cheese, room temperature
½ cup sour cream (I used plain yoghurt)
½ cup sugar
1 large egg
½ tsp pure vanilla extract
Pinch of salt

For the topping
4 red plums, halved, pitted and cut to ½” pieces
½ cup sugar
1 tbsp fresh lemon juice
10 ounces (2 cups) fresh blueberries (1 cup would do)

Make the crust : Preheat oven to 180C.  In a food processor, pulse graham crackers, almonds and sugar until finely ground; add butter, and process until combined.  Press mixture firmly into the bottom and up sides of a 9” tart pan with a removable bottom.  Refrigerate until firm about 15 minutes.

Make the filling :  Carefully wipe processor blade and bowl clean.  Process cream cheese, sour cream, sugar, egg, vanilla, and salt just until smooth.  Place tart pan on a rimmed baking sheet; fill with cream cheese mixture.  Bake until filling is just set 30 to 35 minutes.  Transfer pan to a wire rack to cool completely.

Make the topping : In a medium saucepan, combine plums, sugar, and lemon juice.  Cook at a low simmer, stirring until mixture has thickened to a jam like consistency, 15 to 25 minutes (time will depend on ripeness of fruit).  Reserve 1 tbsp cooking liquid (no solids); cool remaining plum mixture completely.

Leaving a 1 inch border, spread cooled plum mixture over tart filling (meaning do not spread the plum all over, just leave an inch space away from the graham cracker border).  Reheat reserved plum liquid until loose.  In a medium bowl, combine with blueberries, and scatter on top of plum mixture.  Refrigerate until ready to serve, 2 hours or up to 1 day, unmold before serving.

A tart with cream cheese, plums and blueberries topping, what could go wrong for this delicious dessert! 

Just out from oven, and in the cooling process before putting the plums and blueberries topping.

I can't wait for 2 hours to have the tart to set........can't resist myself from cutting a slice for myself first. 

I have not submitted any of my food post to the Aspiring Bakers before, and since they are hosting Pies & Tarts for this month, I think I just post it in to join in the fun!.

I am submitting this post to the Aspiring Bakers #10: Easy as Pie (August 2011)  hosted by Not the Kitchen Sink!