Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, sunshine cream cheese tart. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Sunshine Cream Cheese Tart is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Sunshine Cream Cheese Tart is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have sunshine cream cheese tart using 16 ingredients and 11 steps. Here is how you can achieve that.
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The ingredients needed to make Sunshine Cream Cheese Tart:
- Take [For the tart crust]
- Make ready 120 grams Cake flour
- Make ready 50 grams Butter
- Make ready 30 grams Granulated sugar
- Take 1 Egg yolk
- Take 2 tsp Milk
- Get 1 pinch Salt
- Take [For the filling]
- Get 160 grams Cream cheese
- Take 30 grams Granulated sugar
- Make ready 1 Egg
- Get 60 grams Yogurt
- Take 50 grams Candied orange peel
- Get 20 grams Cake flour
- Prepare 1 tsp Cointreau (or Kirsch)
- Take 1 Orange
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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.
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