Rose Cheesecake Tart Recipes

Steps:

• Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.
• Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.
• Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.
• Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.
• Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Brush the tart pan with canola oil.
• Add the graham cracker crumbs, sugar and melted butter to a medium bowl. Mix until fully combined. Transfer the mixture to the tart pan and press into the bottom of the pan and up the sides. Cover the crust with a piece of parchment paper and weight with pie weights or dried beans. Set on a baking sheet and bake for 12 minutes. Let cool before removing the parchment and pie weights.
• For the filling: Preheat the oven to 400 degrees F.
• Combine the raspberry jam and 1 tablespoon water in a small saucepan. Heat over low heat, whisking, until the jam has thinned to a smooth consistency. Remove from the heat and let cool.
• Add the ricotta to a food processor and blend until smooth, about 1 minute. Add the cream cheese and sugar and blend for another minute. Add the sour cream, lemon juice, vanilla and salt and blend for 30 seconds. Add the eggs and yolk and blend until smooth and combined, about 1 minute. Set aside 1 tablespoon of the cheesecake batter. Pour the remaining batter into the tart shell.
• In a small bowl, combine the thinned jam with the reserved cheesecake batter and mix until well blended. Dollop the jam mixture by the teaspoon onto the top of the cheesecake batter in a random pattern. Using a steak knife, swirl the preserves into the cheesecake batter. Transfer to the oven and bake for 10 minutes, then reduce the heat to 200 degrees and bake until the center is set, about 35 minutes. Let cool to room temperature before serving.

Steps:

• For the crust: Position a rack in center of the oven and preheat to 350 degrees F. Pulse the shortbread cookies and salt together in a food processor until fine crumbs form (you should have about 2 cups). Add the butter and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch tart pan and, using a measuring cup, press the crumbs firmly into the bottom and up the sides of the pan. Bake until the edges are lightly golden, 8 to 10 minutes. Transfer the pan to a wire rack and let cool.
• For the filling: Sprinkle the gelatin over 2 tablespoons warm water in a small microwave-safe bowl and stir to combine, then set aside to soften, about 5 minutes. Microwave on high, stirring every 10 seconds, until completely melted.
• Combine the cream cheese, sour cream, sugar, vanilla, orange zest and salt in a food processor and process until the sugar has dissolved and no lumps remain. Add the melted gelatin and process until the gelatin is incorporated and the mixture is completely smooth.
• Pour the cream cheese mixture into the cooled crust and spread evenly with an offset spatula. Refrigerate, uncovered, until the cheesecake is just set but still soft, about 30 minutes.
• For the rose: Peel the mangoes using a vegetable peeler. With a very sharp knife, carefully cut each mango in half, tracing your knife around the pit. Slice the halves lengthwise as thinly as possible, about 1/8 inch thick. Halve the plums and remove the pits. Slice the halves as thinly as possible, about 1/8 inch thick.
• Fan out small stacks of about 6 to 7 mango slices into 8-inch-long strips. Arrange around the outer edge of the tart, leaning the slices upright against the crust. Overlap the strips slightly, making two rings of mango. Fan out a stack of about 6 to 7 slices of plum into 6-inch-long strips. Arrange the plum slices inside the innermost ring of mango, repeating with additional slices to create a ring of plums. Repeat with the remaining mango and plum slices creating alternating rings until you reach the center. Shingle 4 slices of mango to form a 4-inch-long strip; tightly roll it up and place it in the center of the cheesecake to create a rose bud.
• Refrigerate uncovered for at least 2 hours and up to 8 hours. Drizzle with honey before serving.

Steps:

• Preheat oven to 350 degrees. Leave the ladyfingers attached and trim rounded bottoms so that you will have a ring of ladyfingers resembling a picket fence. Line the sides of the pan with the ladyfinger ring, rounded sides against the side of the pan. Add or trim if necessary to complete the ring. Line the bottom with more ladyfingers, rounded sides down, trimming as necessary to fill the spaces. Set aside. In a large mixing bowl, beat the cream cheese and sugar until very smooth (about 3 minutes), preferably with a whisk beater. Beat in the cornstarch. Beat in the eggs, beating until smooth and scraping down the sides once or twice. Add the lemon juice and salt and beat until incorporated. Beat in the sour cream just until blended. (This can also be done in a food processor). Pour the batter into the prepared pan. Set the pan in the larger pan and surround it with 1-inch of very hot water. Bake the cake in 350 degree oven for 45 minutes. After 25 minutes, cover loosely with foil to keep ladyfingers from over-browning. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove it to a rack and cool to room temperature (about 1 hour). Cover with greased plastic wrap and refrigerate overnight. To unmold, wipe sides of pan several times with a towel run under hot water and wrung out. Arrange strawberries on top. If you have rinsed them, make sure they are thoroughly dry. In a small saucepan or microwave oven, heat the currant jelly until melted and bubbling. Strain it into a small cup and stir in the Chambord or water. Brush it onto berries.

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a muffin pan with 12 cavities with nonstick spray.
• In a medium bowl, toss the sliced nectarines, lemon juice and almond extract if using to combine. In a medium pot, melt the butter over medium heat. Add the sugar and cinnamon and stir until the sugar is completely dissolved. Pour the syrup over the nectarines and toss gently a few times to combine. The heat of the syrup should soften the fruit slightly.
• Using flour if necessary, roll out the puff pastry sheets to a 9-by-12-inch rectangle. Cut across the 9-inch side, cutting the dough into six pieces, each 12 inches long and about 1 1/2 inches wide.
• Arrange about 10 slices of nectarine along one of the long edges of the dough. Overlap each piece of fruit as you lay them down. Gently fold the excess dough below it up to encase the base of the fruit slices.
• Starting from one of the shorter ends, gently roll up the dough and fruit into a spiral and place it, with the skins of the fruit facing up, into the prepared muffin pan.
• Bake until the crust is deeply golden brown, 25 to 30 minutes. Cool for 5 minutes inside the pan, then use a small offset spatula to remove the tarts to a cooling rack.
• In a small pot, heat the jam over medium heat until it is soft and fluid. Use a pastry brush to generously brush the surface of each tart.

Steps:

• Start by making the pastry. Cream the butter and sugar in a large bowl, using an electric whisk or a wooden spoon, until pale and light. Add the egg yolks, one at a time, beating well after each addition, then add the vanilla seeds. Stir in the flour, then bring the dough together with your hands until it forms a ball that leaves the bowl clean. Wrap in cling film and chill for 30 mins or overnight.
• Heat oven to 190C/170C fan/gas 5 and grease a 23cm loose-bottomed, deep fluted tart tin. Lightly dust your work surface with flour, then roll out the chilled pastry and line your tin with it, making sure there's a slight overhang. If the pastry tears, use your fingers to push the pieces back together (it will fuse back together neatly in the oven). Put a piece of baking parchment on top of the pastry and weigh it down with baking beans. Bake for 15 mins, remove the parchment and beans, and return to the oven for a further 15 mins until crisp and golden.
• Trim any excess pastry with a serrated knife, so the edge sits flush with the tin, and let cool completely.
• Mix all the rose & cassis layer ingredients in a bowl, using enough food colouring to turn it dusky pink. Pour the mixture into the pastry case and chill for 10 mins to firm up.
• Meanwhile, for the cheesecake layer, break the chocolate into pieces and tip into a large, heatproof bowl. In a small pan, gently heat the double cream and cream cheese until piping hot and melted together. Quickly pour the mixture over the chocolate, let it sit for 1 min, then stir until completely smooth and melted. Pour the mixture over the rose & cassis layer, then return the tart to the fridge.
• To make the chocolate ganache, put all the ganache ingredients in a heatproof bowl and microwave in short bursts until melted. (Alternatively, heat all the ingredients in a bowl over a pan of barely simmering water.) Pour over the cheesecake layer and chill the tart for at least 30 mins, or overnight if you prefer. Just before serving, carefully remove the tart from the tin and put on a serving plate or board. Decorate with a pinch of sea salt flakes and a few rose petals. Cut into slices and serve.

Steps:

• Preheat oven to 350°F Beat cream cheese and sugar till smooth. Add sour cream, then egg and vanilla. Mix on medium speed until well incorporated, scraping down sides of bowl to prevent lumps.
• Pour batter evenly into each graham tart. Dollop with a 1 teaspoon of jam or chocolate syrup. If using of chocolate syrup, using a toothpick, swirl the chocolate through the batter. Bake for 20-25 minutes until set.
• Remove from oven and place on cooling rack for 30 minutes Then refrigerate for 2 hours. Great served with a dollop of whipped cream.