Rhubarb and Strawberry Tart With Cheesecake Filling Recipe
Make a dessert fit for the season — and a king — with this Rhubarb and Strawberry Tart With Cheesecake Filling Recipe.
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Cooking tools:
- Food processor
- Tart pan
- Rolling pin
- Hand mixer
- Oven
- Refrigerator
- Baking sheet
- Mixing bowl
- Whisk
- Parchment paper
- Plastic wrap
- Slotted spoon
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 1 1/4 cups whole-wheat pastry flour
- 1 tablespoon sugar
- 1/2 teaspoon sea salt
- 1 stick unsalted butter, cold, cubed
- 1 egg
- 2 tablespoons water
- 2 cups sliced fresh strawberries
- 1 cup sliced ripe rhubarb
- Scant 1/2 cup sugar, divided
- 1 tablespoon balsamic vinegar glaze
- 4 teaspoons cornstarch
- 1/8 teaspoon salt
- 1 package (8 ounces) cream cheese, softened
- 1 egg yolk
- 1/4 cup almond or hazelnut meal
- 1 tablespoon coarse sugar (like turbinado)
- 2 tablespoons butter, cubed
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