Cream Cheese Tart and Pie Pastry Dough

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by: Mikey






Cream cheese pastry dough creates a delicious counterpoint to cookedfruit. Use it to line tarts or pies made with cooked berries, or tarts filled with lemon or otherfruit curds. This dough is made in the same way as the basic pie and tart pastry dough, except that the butter is augmented with cream cheese. Even when made in a food processon it is flaky because the cream cheese forms layers in the same way as shortening. The dough is easier to work with than most because cream cheese doesn’t melt as easily as butter when warm or harden as much when cold. Depending on the flour, butter, and cream cheese, you may need to add more liquid to get the dough to hold together, requiring extra time in the food processon which can cause the dough to overheat. Feel the dough with the back of a finger at each stage to make sure it is still cold. If it isn’t, stick the entire food processor work bowl in the freezer for 15 minutes.




ingredients

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serves: 1

1 cup cake flour

1 cup all-purpose flour

1/2 teaspoon salt

3/4 cup cold butter (cut into 1/3-inch cubes)

1 tablespoon cold butter (cut into 1/3-inch cubes)

4 1/2 ounces cold cream cheese (cut into 1/3-inch cubes)

6 tablespoons heavy cream (2 eggs, or 6 tablespoons ice water)

1-2 tablespoons cream (beaten egg, or ice water if needed)

Nutrition Facts
Cream Cheese Tart and Pie Pastry Dough

Servings Per Recipe: 1

Amount per Serving

Calories: 2878

  • Total Fat: 213.1 g
  •     Saturated Fat: 130.4 g
  •     Trans Fat: 6 g
  • Cholesterol: 599.3 mg
  • Sodium: 2947.2 mg
  • Total Carbs: 210.2 g
  •     Dietary Fiber: 5.7 g
  •     Sugars: 6.4 g
  • Protein: 34.3 g
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preparation

1.  When the mixture has the texture of grated Parmesan cheese, press together a small amount of the dough. If it remains mealy when you pinch it, add 1 more tablespoon liquid and process for 10 seconds more.

2.  Pinch again to see if the dough holds together.

3.  Process the dough for about 10 seconds more, or until it clumps together. Dump the dough onto a work surface and use it, or shape it and wrap it in plastic and refrigerate.

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