In 1872, William A. Lawrence, a dairyman in Chester, New York, purchased a Neufchâtel factory and not long after, discovered that by adding cream to the process, he was able to create a cheese which he referred to as “cream cheese”.
The following homemade pre-baked tart crust recipe, using cream cheese as one of its three ingredients, is one that was passed down from sometime in the 1920s to early 1930s period.
Buttery, Flaky Pressed In Tart Crust
After pre-baking, this flaky, buttery tart crust can be filled with prepared fruit, berry, pudding, mousse, or custard for desserts or with something savory such as a chicken, tuna, salmon, or crab salad blended with cream cheese. Then you just chill and serve.
You can make a full sized tart, or divide the dough up into muffin tins for individual sized servings, or use mini-muffin tins for making bite sized appetizers.
You can also add a small amount of ground or powdered spices and herbs if desired that go well with whatever filling you intend to use.
No rolling pin needed — just two clean hands!
8 ounces Cream cheese, softened at room temperature
2 sticks (1 cup) Unsalted butter, at room temperature
2 cups plus 1 Tbsp. All-purpose flour
1/4 to 1 teaspoon spice of choice, optional
In a small bowl, beat the cream cheese and butter until smooth.
Blend in 1/4 to 1 teaspoon appropriate spice or spice mix — if desired — that goes well with whatever filling being used. (Optional)
Add flour a little at a time and mix well.
Knead three or four times and shape into a ball or balls.
Press ball of tart dough into a butter greased tart pan or muffin tins.
Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely before filling to serve.
Fill as desired then chill before serving.
To learn how to easily make a very pretty and impressive looking pressed in tart crust in just three easy steps:
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