Summer Entertaining
Southern Socials
Raspberry Cheesecake Tartlets
Raspberry Cheesecake Tartlets are a beautiful dessert to serve guests when entertaining as they look quite impressive on the plate but they’re simple to prepare. Buttermilk Pâte Sablée may be pressed into tartlet pans then filled with a simple cheesecake batter. The beauty of the garnish is that just a bit of Raspberry Coulis may be pooled over the surface & topped with fresh raspberries just before serving to complete the look.
Raspberry Cheesecake Tartlets
makes 6 {4-inch} tartlets
Buttermilk Pâte Sablée
1 {8-oz} package cream cheese, softened
1/3 cup sugar
1 tsp fresh lemon juice
1 egg
Raspberry Coulis
Fresh raspberries
Prepare the Buttermilk Pâte Sablée as directed. Divide the dough in half. Wrap one portion in plastic wrap & save for another use. Divide the remaining dough into 6 portions. Working with one piece at a time, roll the pastry to a 1/4-inch thickness into a 5-inch circle. Fit the pastry into a lightly greased 4-inch tartlet pan, pressing into the fluted edges. Remove any excess dough using a pastry pin. Pierce the crust bottom & sides all over with a fork. Repeat with 5 of the remaining portions of dough. Freeze 20 minutes.
Preheat the oven to 425 degrees. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the center rack 10 minutes. Remove the pie weights & bake an additional 6 minutes. Remove from oven. Reduce the oven temperature to 325 degrees. Let stand 10 minutes. Meanwhile, beat the cream cheese, the sugar & the lemon juice with an electric mixer until completely smooth. Occasionally stop the mixer & scrape down the bowl sides. Add the egg & blend just until incorporated. Portion the cheesecake mixture into the crusts. Place on a half sheet pan. Bake 10 minutes or until the filling is set in the center. Remove from the oven. Let stand 30 minutes. Chill 4 to 24 hours. Top each tartlet with a little of the Raspberry Coulis & spread to the crust edges. Garnish with fresh raspberries.
Raspberry Coulis
makes 2/3 cup
1 1/2 cups fresh raspberries
1/4 cup powdered sugar
1 Tbsp fresh lemon juice
Pulse the raspberries, the powdered sugar & the lemon juice in a food processor several times until completely pureed. Transfer the mixture to a fine wire mesh sieve set over a bowl & press the raspberries through it using a rubber spatula. Discard the solids. Use immediately or refrigerate up to 2 days.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prepare Raspberry Coulis
Fresh fruit sauces truly allow desserts to shine on the plate. Raspberry Coulis may be drizzled, pooled & puddled over dessert plates for lovely serving options. Covering the entire surface with a very thin layer also makes a beautiful presentation & just a few fresh raspberries complete the look for a flawless finish.
The Technique
Once the raspberries have been pureed, the seeds that taste bitter may be removed. Pour the sauce into a fine wire mesh sieve. Use a rubber spatula to press the mixture over the surface in a back & forth motion. The seeds that collect in the sieve should become very thick once the task is complete. Swipe the bottom portion of the sieve over the bowl as a good bit of the finished sauce will collect. Discard the seeds. Use the sauce as directed in specific recipe applications.
The Tune
“When The Sun Comes Out” Ella Fitzgerald
httpa://www.youtube.com/watch?v=yfbuBgphsOM
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Be sweet.
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