sweets

Earl Grey Cheese Tart with Ginger Syrup

IMAGE

The crust of this tart is very light and flaky. Aromatic earl grey tea leaves in the crust and fresh ginger in the syrup work perfectly with the cream cheese filling. Enjoy this refreshing dessert with a gentle sweetness!

Tips:

  • If the crust cracks while baking, lower the oven temperature to prevent further breakage.

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.

Yield:

One 7-inch (18cm) tart

IMAGE

Ingredients

For the tart

7 tablespoons (100g) unsalted butter for the dough

¼ cup (30g) powdered sugar

1¼ cups (200g) rice flour

1 (70g) egg

3 tablespoons (6g) earl grey tea leaves

1½ tablespoons (20g) unsalted butter for coating the tart pan

For the cheese filling

¾ cup (200g) cream cheese, softened at room temperature

⅓ cup (60g) sugar

3½ tablespoons (35g) rice flour

2 (100g) eggs

⅔ cup (150ml) heavy cream

1 tablespoon (12ml) lemon juice

For the ginger syrup

1⅓ tablespoons (20ml) juice of finely grated ginger

1½ tablespoons (30ml) agave syrup

⅓ cup (100g) marmalade

Directions

  1. For the tart

    Process butter, powdered sugar, rice flour, egg, and tea leaves in the bowl of a stand mixer. Form a ball, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes.

  2. Preheat the oven to 390°F (200°C). Lightly butter a tart pan with a removable bottom.

  3. Roll out the dough into a sheet. Press the dough sheet into the tart pan. Prick the crust with a fork. Place pie weights or dried beans over parchment paper.

  4. Bake for 7 minutes. Take out the tart pan from the oven and set aside. Keep the pie weights in the pan. Lower the oven to 350°F (180°C).

  5. For the ginger syrup

    In a small saucepan over low heat, combine ginger juice and agave. Simmer for 3 minutes, then set aside.

  6. For the cream cheese filling

    Combine cream cheese and sugar in a bowl of a stand mixer and process until soft and creamy. Gradually add rice flour, eggs, heavy cream, lemon juice, and 3/4 of the ginger syrup.

  7. Remove the pie weights from the tart and pour the cream cheese filling into the tart. Spread evenly.

  8. Bake in the 350°F (180°C) oven for approximately 20 minutes.

  9. Combine the remaining ginger syrup with marmalade. Brush the marmalade mixture on top. Serve.

Note

  • This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
  • The cooking time using microwave oven in this recipe is based on 1,000W in the US.
  • The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.