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Cranberry Hazelnut Cream Cheese Tart
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Cranberry Hazelnut Cream Cheese Tart

1 Minutes
1 Min Prep
1 Min Cook
For Cranberry Filling:

,In a medium saucepan set over medium heat| combine all the ingredients for the cranberry filling. Cook| stirring occasionally| until the berries start to pop and the filling thickens. Remove from heat when most of the berries are soft. Let cool completely.,For the Tart Dough:

,Heat oven to 350 degrees F. Lightly grease the bottom of a rectangular or 9-inch round tart pan with baking spray.,In a food processor| pulse together the almond meal| all-purpose flour| sugar| and salt. Add in half of the butter and pulse for a few seconds. Add in the rest of the butter and pulse until pea-sized. Add in the whisked egg yolk and pulse until the dough starts to form.,Turn out dough onto a clean surface and| using your hands| knead together until dough comes together.,Press dough into the bottom and sides of the tart pan. Evenly spread and make sure there are no raised areas. Using a fork| poke the tart all around. Pre-bake dough for 8 to 10 minutes and let cool while you prepare the filling.,For the Cream Cheese Filling:

,In a large bowl| beat the cream cheese for 2 to 3 minutes on medium-high speed until cream cheese is light and creamy. Add in the rest of the ingredients and beat for another 2 to 3 minutes until well combined.,Using a rubber spatula| gently fold the cranberry filling into the cream cheese mixture. I mix mine only one or two turns so I will get a swirled effect. If you don’t care about the look| stir it well.,Assembly:

,Pour the cream cheese–cranberry mixture into the pre-baked tart shell. Place the tart pan on a baking sheet and bake for 30 to 35 minutes| or until cheesecake sets.,Remove from the oven and let cool to room temperature| then chill for at least 2 hours in the refrigerator before serving.

What You Need
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Cranberry Filling:
1 cup fresh cranberries
1/4 cup sugar
1/2 tsp. orange zest
2 Tbsp. orange juice
2 Tbsp. Sweet Tart Dough
1/4 cup almond meal
1-1/4 cups all-purpose flour
1/4 cup hazelnuts
1/2 cup powdered sugar
1/4 tsp. salt
9 Tbsp. cold unsalted butter
1 large egg yolk, whisked
10 oz. PHILADELPHIA Cream Cheese, softened at room temperature
1/4 cup sugar
1 large egg
1 tsp. vanilla
2 Tbsp. orange blossom water or orange extract
2 Tbsp. heavy cream or half and half
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Let's Make It
1
For Cranberry Filling:

2
In a medium saucepan set over medium heat, combine all the ingredients for the cranberry filling. Cook, stirring occasionally, until the berries start to pop and the filling thickens. Remove from heat when most of the berries are soft. Let cool completely.
3
For the Tart Dough:

4
Heat oven to 350 degrees F. Lightly grease the bottom of a rectangular or 9-inch round tart pan with baking spray.
5
In a food processor, pulse together the almond meal, all-purpose flour, sugar, and salt. Add in half of the butter and pulse for a few seconds. Add in the rest of the butter and pulse until pea-sized. Add in the whisked egg yolk and pulse until the dough starts to form.
6
Turn out dough onto a clean surface and, using your hands, knead together until dough comes together.
7
Press dough into the bottom and sides of the tart pan. Evenly spread and make sure there are no raised areas. Using a fork, poke the tart all around. Pre-bake dough for 8 to 10 minutes and let cool while you prepare the filling.
8
For the Cream Cheese Filling:

9
In a large bowl, beat the cream cheese for 2 to 3 minutes on medium-high speed until cream cheese is light and creamy. Add in the rest of the ingredients and beat for another 2 to 3 minutes until well combined.
10
Using a rubber spatula, gently fold the cranberry filling into the cream cheese mixture. I mix mine only one or two turns so I will get a swirled effect. If you don’t care about the look, stir it well.
11
Assembly:

12
Pour the cream cheese–cranberry mixture into the pre-baked tart shell. Place the tart pan on a baking sheet and bake for 30 to 35 minutes, or until cheesecake sets.
13
Remove from the oven and let cool to room temperature, then chill for at least 2 hours in the refrigerator before serving.
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