Cheesecake Tart
Apr
Working with a stand mixer fitted with a paddle attachment, beat the cream cheese at medium speed until creamy (about 3 Minutes).
Add the sugar and salt and continue to beat for another 3 Minutes until the cream cheese is light.
Beat in the vanilla.
Add the eggs one by one, beating for a full minute after each addition. Reduce the mixer speed and add the sour cream and heavy cream.
Pour the batter into your prepared tart shell. You will likely have leftover, you can either freeze the batter, or bake the rest of in individual ramekins or souffle molds. Bake at 315 degrees for about 1 Hour. The cheesecake should look set, but not cracking.
When done let the cheesecake cool on a cooling rack to room temperature. At this point it must be refrigerated for at least 4 hours.
Before decorating, this tart can be frozen for 1 month.
Preheat to 325.
Put the flour, sugar and salt into a mixer fitted with a paddle attachment. Mix until combined. Add the cold butter in small pieces and mix until it looks crumbly; you should have pea size pieces. Add the egg and mix until the dough just begins to come together. At this point stop the machine and turn your dough onto a lightly floured surface. Knead the dough to incorporate any leftover dry pieces. You want a cohesive dough.
Make the dough into a round disk ( or rectangle for a long tart) and wrap tightly with plastic wrap. Refrigerate for at least 2 hours.
At this point you can either roll the dough out to fit a 9 inch fluted tart pan or you can press it directly into the pan. You don't have to make the shell too thick. Freeze the dough for 45 Minutes or more. To bake the crust fit the inside of the tart with aluminum foil and fill with baking weights (or dry beans). Bake for 20 to 25 Minutes for a parbaked crust, and 30 to 35 Minutes for a fully baked crust.