This is perhaps one of the most wholesome desserts in your regular menu. Not in the sense that the purpose of the dessert is to be useful – dessert exists solely for pleasure. However lunch cooking is still necessary, even when there is very little time, and this should be a pleasure too. And so wonderful combination: terribly little work on the preparation of this very berry tart and the great pleasure of its absorption.
All you have to do is break crackers in advance, roughly in one day, and prepare the base (get rid of the preparation one dish is my way of optimization). Then mix lemon kurd and cream cheese and use the resulting cream to grease shape with crumbs crackers. In this recipe I use a purchased lemon kurd, but even if it is from a jar, it should still be good quality. When you whip it with cream cheese, which should be room temperature then lemon kurd in a jar should be the same. The result is a layer of cream for cheesecake: light, lemon, sweet. I used to lay berries on a layer of cream almost at the last minute, but then I realized that the pieces left after the party still looked attractive even after a night in the fridge so now i I complete the “assembly” of containers in advance. But, if you prefer to add fruit closer to serving, I fully understand you. Do not take the sequence in which the berries are indicated is too literal. Any mixture of berries (and, of course, other fruits) is fine. In addition, you can take them in smaller quantities and decorate tart surface is less extravagant.
Time: 25 мин.plus solidification time Difficulty: easy Servings: 8 – 10 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 400 gr. cream cheese cream at room temperature
- 375 gr. whole grain crackers (1.5 tbsp. crumbs)
- 6 tbsp. l softened butter
- 1 tbsp. lemon Kurd at room temperature (custard on lemon juice)
- 550 gr fruit (110 g. blueberries, blueberries, raspberries, red currants or pomegranate seeds, small strawberries or cherries)
- Forms for tart with a wavy edge 5 cm high.
Recipes with similar ingredients: crackers, cream cheese, cream, blueberries, blueberries, raspberries, currants, pomegranates, strawberries, cherries
Recipe preparation:
- In a food processor, beat whole grain crackers with creamy butter until you get the sand pieces, put in a tart form with high wavy edges and press to the bottom and sides. Put in freezer or refrigerator for about 10 to 15 minutes.
- In a clean bowl of a food processor, beat the cream cheese and lemon kurd (or just mix by hand) and lay on the bottom chilled form for tart, covering the bottom with an even layer. put the fruit (so that they do not immerse too much in the cream) on the surface of the lemon-cream layer so that they look beautiful. Leave a few strawberries or cherries with the stalks to the dessert looked even more picturesque.
- Put the tarte in the refrigerator, best at night or at least than for 4 hours. It needs to be well cooled so that the cake freezes well and not crumbled during the slicing process. Cooking tip for future use: Tart can be prepared in advance, for 1 day. Loose cover it with cling film or aluminum foil, taking care not to Take the filling and refrigerate. It can be stored up to 4 days. Freezing tip: Tart without fruit topping is possible freeze for up to 3 months if it is made from ordinary creamy cheese. But keep in mind that when defrosting it can “leak”, therefore, this is not the most ideal dish for these purposes. Freeze open tart until it becomes hard, then wrap (right in form) in a double layer of cling film and a layer of aluminum foil. To defrost, unfold the tart, loosely cover the food wrap and refrigerate overnight. Decorate and serve as stated in the recipe.
