STRAWBERRY CHEESECAKE TARTS
(for the pie crust)
In a food processor, pulse together...
1 cup + 3 tablespoons of flour / 1 teaspoon of salt / 1 1/2 teaspoons of sugar / 3 tablespoons chilled unsalted butter,cubes
pulse until sandy & pea sized, then...
add 4 tablespoons of frozen butter cubes
again, pulse until sandy and pea sized.
1/2 cup of ice water & 1 tablespoon of red wine vinegar, slowly adding the mix into the pie dough.
Add about 2/3 of the amount of mix, check the consistency , then add more if dough if it is still not together.
Wrap dough on plastic and form a disk.
Refrigerate at least one hour before rolling out.
When rolling out...
Flour a board and roll out the crust, place crust on sheet pan and cover with foil & dried
beans, then bake for 30 minutes at 400 degrees.
Remove and add filling.
(for the cheesecake filling)
In a mixing bowl, whisk...
1 pound of cream cheese / 1 cup of powdered sugar / 2 teaspoons of lemon juice & zest of 2 lemons / 1 tablespoon of vanilla extract / 3 eggs
Spread cheesecake filling over crust. Bake at 400 for 20-30 minutes or until golden brown
slice 2 cups of strawberries and toss with juice of 1 lemon, 1/2 a cup of sugar & chopped mint.
Remove tart and spread berries.
Put in refrigerator to set up,
Serve with whipped cream,