CRANBERRY CREAM CHEESE TART
Make and share this Cranberry Cream Cheese Tart recipe from Food.com.
Provided by Diana Adcock
Categories Tarts
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small saucepan combine the cranberries, 1/4 cup of white sugar and the orange juice.
- Cook, uncovered over medium heat until the cranberries pop and the mixture thickens just a bit, stirring constantly to prevent scorching.
- Set aside.
- In a food processor combine the cream cheese, remaining sugar, egg, egg white and vanilla or almond extract.
- Process until smooth.
- Set aside.
- Spray a 9-inch tart pan with the cooking spray.
- Lightly spray 1 sheet of phyllo dough, fold in h alf and gently press into tart pan.
- Edges will extend over edge.
- Repeat and place second sheet across first in a criss-cross pattern.
- Repeat with remaining two sheets so that all of the tart pan is covered.
- Turn under edges and bake for 5 minutes.
- Spoon cream cheese mixture into phyllo crust, spreading evenly.
- spoon Cranberry mixture over cream cheese mixture, spreading evenly.
- Using a fork marble slightly but dont go too deep.
- Bake for 25 minutes.
- Let cool for 1 hour on a wire rack.
- Cover and chill for 4 hours.
- Remove and drizzle on both kinds of melted chocolate.
- Garnish with candied orange peel.
- Serve.
Nutrition Facts : Calories 206.5, Fat 10.8, SaturatedFat 6.4, Cholesterol 48.5, Sodium 178.9, Carbohydrate 23.3, Fiber 1.3, Sugar 15.4, Protein 5.5
CRANBERRY CREAM CHEESE BRAID RECIPE BY TASTY
Here's what you need: orange juice, dried cranberry, cream cheese, sugar, vanilla extract, puff pastry, egg, almond slices, powdered sugar, water
Provided by Hitomi Aihara
Categories Sides
Yield 5 servings
Number Of Ingredients 10
Steps:
- In a microwave-safe bowl, microwave orange juice for 30 seconds until warm.
- Add cranberries to juice and let it soak for 10 minutes.
- In a medium bowl, combine cream cheese, sugar, and vanilla extract. Mix until smooth.
- Unfold puff pastry, and 1 inch (2 cm) from the top, fill the middle row with cream cheese mixture, and top with the cranberries. Leave 1 inch (2 cm) at the bottom.
- Preheat oven to 400°F (200°C).
- With a knife, carefully slice diagonal strips on both sides, leaving 1 inch (2 cm) from the top and bottom.
- Cut off the top and bottom excess pieces.
- Fold the top inch (2 cm) dough onto the filling, then lay the dough in a criss-cross pattern to form the braid.
- Before the last couple strips, fold up the bottom and lay the remaining strips over.
- Whisk an egg and brush it over the top of the braid.
- Add almonds or other nuts.
- Bake for 25 minutes.
- Cut into desired size and drizzle the icing.
- Enjoy!
Nutrition Facts : Calories 522 calories, Carbohydrate 53 grams, Fat 31 grams, Fiber 1 gram, Protein 8 grams, Sugar 28 grams
CRANBERRY-TEQUILA CREAM CHEESE TART WITH CORNMEAL CRUST
Categories Tequila Food Processor Mixer Dessert Bake Thanksgiving Cream Cheese Cranberry Orange Cornmeal Fall Bon Appétit
Yield Serves 12
Number Of Ingredients 25
Steps:
- For crust:
- Mix first 4 ingredients in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add cream cheese and pulse 3 times to combine. Blend in enough ice water by tablespoonfuls until moist clumps form. Gather dough into ball; flatten into disk. Transfer to lightly floured surface. Roll out dough to 15-inch round. Transfer dough to 11- to 12-inch-diameter tart pan with removable bottom. Fold in excess dough to form double-thick sides. Transfer tart pan to freezer and chill crust for 1 hour.
- Preheat oven to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans and bake until crust is firm, about 20 minutes. Transfer tart pan to rack; let crust cool completely in pan.
- For filling:
- Using electric mixer, beat cream cheese and butter in large bowl until light. Beat in powdered sugar, then remaining ingredients.
- Spread cream cheese filling evenly in crust. Refrigerate until filling sets, about 2 hours.
- For glaze:
- Combine first 6 ingredients in medium saucepan over high heat. Boil 2 minutes. Add cranberries. Return to boil. Boil 1 minute. Transfer glaze to bowl and cool completely.
- Spoon glaze over filling. Cover and refrigerate until firm, about 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Garnish tart with orange peel.
STRAWBERRY CREAM CHEESE TART
Fresh strawberries, creamy sweet center, and shortbread crust make this dessert a winner with everyone!
Provided by Pieki2cute
Categories Tarts
Time 1h
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- For Crust: Preheat oven to 325°F.
- Place butter in mixer and beat with paddle until soft and light.
- Gradually beat in sugar.
- Beat 5-10 minutes until the mixture is very light and whitened.
- Mix flour in gradually until completely mixed. Don't over beat.
- Gather dough and wrap in plastic wrap.
- Refrigerate about 30 minutes.
- Roll out dough, place a large spring form pan upside down in the middle of the dough and cut roughly ½ inch out from pan.
- Place cookie dough inside pan and bake for 15 minutes.
- Cream Cheese Filling: With wire whisk attachment beat soften cream cheese at highest speed until completely smooth and fluffy.
- Add sugar and vanilla.
- Beat for about 5 more minutes.
- Spread filling on crust, the crust does not have to be completely cooled.
- I start the filling when I pull the crust out of the oven.
- Now cover the top with sliced strawberries.
- Do not add sugar to the strawberries because it makes it to watery.
- Chill and serve!
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CRANBERRY CREAM CHEESE TARTLETS - THE COZY COOK
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5/5 (2)Total Time 1 hrCategory DessertCalories 158 per serving
- Remove one sheet of puff pastry from the freezer and let it thaw a bit to prevent it from breaking when unfolded.
- Meanwhile, preheat the oven to 350 degrees. In a medium bowl, combine the cheeses, powdered sugar, and fresh cranberries.
- Place the cheese mixture in a small casserole dish and heat, covered, for 25 minutes. Remove from the heat but keep the oven on.
- Stir the cheese mixture so as to break down the baked cranberries a bit to create light pink swirls and distribute the cranberries throughout the mixture.
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4.9/5 (14)Calories 120 per servingServings 36
- Combine flour, 3/4 cup butter and cream cheese in small bowl. Beat at medium speed in until dough forms a ball.
- Divide dough into 36 equal pieces. Place 1 piece of dough into each ungreased mini muffin pan cup. Press dough evenly onto bottom and up sides of cup.
- Combine sugar, pecans, egg, 1/4 cup butter and vanilla in small bowl. Place 4 or 5 cranberry halves in each pastry-lined cup. Spoon 2 teaspoons sugar and pecan mixture over cranberries.
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