| Level: | Easy |
| Total: | 3 hr 30 min |
| Prep: | 2 hr 50 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pecans
- 3 tablespoons sugar
- 1/2 teaspoon fine salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 1 2/3 cups whole milk
- 4 large egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 8 ounces cream cheese, at room temperature, cut into 1-inch pieces
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 5 cups mixed fresh berries, such as raspberries and blackberries
- 2 tablespoons sugar
- 1 tablespoon dry sherry
Instructions
- Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.
- Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.
- Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.
- Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.
- Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 495 |
| Total Fat | 30 g |
| Saturated Fat | 15 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 6 g |
| Sugar | 29 g |
| Protein | 8 g |
| Cholesterol | 156 mg |
| Sodium | 264 mg |
Reviews
Love all the recipes.
Agreed with rp1947. The filling definitely is tasteless and rubbery. FYI, folks, if you visualize the ingredients (1/4 c. cornstarch, 4 egg yolks) and steps for them, the filling actually turns out more like a very thick custard. Once chilled, a very RUBBERY custard. For some reason, even an 8oz package of cream cheese didn’t even give the custard a “cheesecake” flavor, so ultimately, tasteless. The crust was delicious, however don’t cook as long as recipe states…go with the rest of viewers: half the time, about…just keep an eye. Had a lot of steps for something so flavorless and not all that great. Go with a real cheesecake filling, whether it be baked or a no-bake from scratch….your reviewing audience will thank you for it. 1 star for the crust, albeit pecans are too expensive to just add a “body” to a simple shortbread crust.
This is the first and only Food Network recipe that I have used, and I have used many, that was AWFUL. Filling was tasteless and rubbery. Ate the crust, which was good, and fed rest to wild raccoons on our property. Will be interesting to see if even they will eat it. VERY DISAPPOINTED.
I e l
Brilliant
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Sounds good
Turned out perfectly! Was a hit at our Memorial Day party. Though delicious, the crust was a bit off a challenge – had to make a second time. Be sure that the foil covers the sides/edges for the first 15 minutes before removing the weights and foil. at that point should not take more than another 10 minutes, if that – watch the crust while browning.
Absolutely delicious. I made it following the recipe exactly apart from not putting all the berries on top but used some for decoration and the rest on the side.
I also suggest to keep an eye when cooking the crust because mine did not need 20 minutes but less.
Just made this for a Memorial Day barbecue and my only comment is in the baking instructions for the tart shell. It says to bake at 375 with the crust lined with foil and pie weights which I did. After 20 minutes the instructions say to remove the foil and the pie weights and bake for another 15-20 minutes. My crust was beautifully golden brown after the first 20 minutes so I took it out then. Glad I did because it was perfect. Otherwise LOVED this!