Raisin and Lime Cheesetart

AuthorCalifornia Raisins
Rating

By Chef Judy Koh

Raisin and Lime Cheese Tart
Yields1 Serving
( Ingredient portions are for 2x 7inch squares)
Ingredients for tart base(7inch square x 2 nos)
 100 g butter
 80 g icing sugar
 1 g salt
 40 g egg
 300 g plain flour
Raisin Jam layer
 300 g California raisins
 Zest of 5 limes
Ingredients for cream cheese filling
 10 g gelatine powder
 150 g water
 120 g sugar
 250 g cream cheese
 50 g California raisins
 40 g lime juice
 1 tsp lime zest(from about 2 limes)
 60 g Whipped cream
Ingredients for lime gelatin glaze
 200 g water
 50 g lime juice
 20 g sugar
 10 g gelatine powder
Tart base(7inch square x 2 nos)
1

Cream the butter, icing sugar and salt till well mixed and smooth.

2

Add in the egg and flour. Mix till well combined.

3

Roll the dough to about 3mm . Chill for about ½ hr.

4

Cut into size to fit the tart moulds. Dock the pastry and line the tart moulds.

5

Bake in a preheated oven at 170 till light golden brown.cool

6

Brush the cool base with melted tempered white chocolate mixed with 5% (of total weight of white chocolate) liquid oil.

Raisin Jam layer
7

Blend the raisins in a robocoupe till very fine . Mix in the zests till well mixed.

8

Spread the raisin jam over the tart.

Cream cheese filling
9

Sprinkle the gelatin over the water and wait for about 15 minutes before heating it till the gelatin melts.

10

In the meantime, beat the cream cheese and the sugar till smooth before pouring in the melted gelatine mixture,lime juice and zest.

11

Whip the cream and fold into the mixture.

12

Pour ½ the mixture over the raisin base ,sprinkle the raisins before covering them with the other ½ of the cream mixture.Leave in the freezer till set .

13

Pour the cool lime gelatin glaze over and chill till set

14

Decorate with chocolate rose, chocolate branches and gilded raisins.

Lime gelatin glaze
15

Sprinkle the gelatine powder over water. Set aside for 15 minutes .

16

Add in sugar and melt the mixture over heat. Add in the lime juice.

CategoryCooking Method,

Ingredients

( Ingredient portions are for 2x 7inch squares)
Ingredients for tart base(7inch square x 2 nos)
 100 g butter
 80 g icing sugar
 1 g salt
 40 g egg
 300 g plain flour
Raisin Jam layer
 300 g California raisins
 Zest of 5 limes
Ingredients for cream cheese filling
 10 g gelatine powder
 150 g water
 120 g sugar
 250 g cream cheese
 50 g California raisins
 40 g lime juice
 1 tsp lime zest(from about 2 limes)
 60 g Whipped cream
Ingredients for lime gelatin glaze
 200 g water
 50 g lime juice
 20 g sugar
 10 g gelatine powder

Directions

Tart base(7inch square x 2 nos)
1

Cream the butter, icing sugar and salt till well mixed and smooth.

2

Add in the egg and flour. Mix till well combined.

3

Roll the dough to about 3mm . Chill for about ½ hr.

4

Cut into size to fit the tart moulds. Dock the pastry and line the tart moulds.

5

Bake in a preheated oven at 170 till light golden brown.cool

6

Brush the cool base with melted tempered white chocolate mixed with 5% (of total weight of white chocolate) liquid oil.

Raisin Jam layer
7

Blend the raisins in a robocoupe till very fine . Mix in the zests till well mixed.

8

Spread the raisin jam over the tart.

Cream cheese filling
9

Sprinkle the gelatin over the water and wait for about 15 minutes before heating it till the gelatin melts.

10

In the meantime, beat the cream cheese and the sugar till smooth before pouring in the melted gelatine mixture,lime juice and zest.

11

Whip the cream and fold into the mixture.

12

Pour ½ the mixture over the raisin base ,sprinkle the raisins before covering them with the other ½ of the cream mixture.Leave in the freezer till set .

13

Pour the cool lime gelatin glaze over and chill till set

14

Decorate with chocolate rose, chocolate branches and gilded raisins.

Lime gelatin glaze
15

Sprinkle the gelatine powder over water. Set aside for 15 minutes .

16

Add in sugar and melt the mixture over heat. Add in the lime juice.

Raisin and Lime Cheesetart
IngredientsDirections