| “ARMARETTO
BLUEBERRY CHEESECAKE TART”
YEILDS: 1 – 9” TART OR
10 – 9 cm. TARTLETTES
“ARMARETTO TART DOUGH”
| 200 |
GRAMS |
ALL PURPOSE FLOUR |
| 60 |
GRAMS |
GRANULATED SUGAR |
| 125 |
GRAMS |
BUTTER (ROOM TEMP.) |
| 1 |
|
EGG |
| 28 |
GRAMS |
HEAVY CREAM |
| 14 |
GRAMS |
ARMARETTO |
| 1 |
GRAM |
LEMON ZEST |
(1). PLACE THE FIRST THREE INGREDIENTS INTO A FOOD
PROCCESSOR
AND PULSE-MIX UNTIL A COURSE TEXTURE. ADD IN THE REMAINING INGREDIENTS
AND BLEND WELL. THE MIXING TIME IS VERY SHORT. TAKE THE DOUGH OUT
AND WORK IT ON THE TABLE TO A BALL OF DOUGH. WRAP IT IN A PLASTIC
WRAP AND REFRIGERATE UNTIL IT IS SOLID ENOUGH TO ROLL AND WORKABLE
TEMPERATURE.
“ARMARETTO CHEESE CAKE FILLING”
| 250 |
GRAMS |
CREAM CHEESE (ROOM TEMP.) |
| 90 |
GRAMS |
GRANULATED SUGAR |
| 2 |
|
WHOLE EGGS |
| 2 |
|
EGG YOLKS |
| 28 |
GRAMS |
ARMARETTO |
(1). CREAM THE CREAM CHEESE AND THE GRANULATED SUGAR.
ADD IN THE EGGS, THE EGG YOLKS AND THE ARMARETTO AND BLEND WELL.
(2). POUR THIS MIXTURE INTO A PRE-BAKED TART SHELL.
SPRINKLE
SOME “IQF”– FROZEN BLUEBERRIES. BAKE AT 350* F.,
FOR 35 TO 40 MINUTES.
(3). SPRINKLE WITH CONFECTIONERY SUGAR OR COAT THE
TOP SURFACE WITH A LIGHT LAYER OF APRICOT GLAZE WHEN BAKING IS DONE
AND THE PRODUCT HAS BEEN COOLED
If you have recipes that you would like to share
please send any pictures and recipes to: drudman@candymaker.com
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