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Orange Cheesecake Tart with Roasted Plums

31 March 2013

Orange Cheesecake Tart with Roasted Pllums



Serves: 8



1 1/2 cups plain flour

1/4 cup icing sugar

9 tbsp cold butter, chopped

2 egg yolks

2 tbsp iced water



18 oz cream cheese, softened

1 tbsp finely grated orange rind

2/3 cup finely granulated sugar

2 eggs

1/2 cup sour cream

2 tbsp plain flour

1/4 cup orange juice



8 small red or black plums, quartered

2 tbsp orange juice

2 tbsp brown sugar


1.  Grease a rectangular (19cm x 27cm) or circular (26cm) loose-based flan tin.

2.  To make crust, process flour, icing sugar and butter until crumbly. Add egg yolks and iced water; pulse until ingredients come together. Knead dough on floured surface until smooth. Wrap in plastic; refrigerate for 30 minutes.

3.  Roll chilled dough between sheets of baking paper until large enough to line tin; press into sides, trim edges. Refrigerate for 30 minutes.

4.  Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit.

5.  Cover pastry with baking paper, fill with dried beans or rice; place on oven tray. Bake 10 minutes. Remove paper and beans; bake 10 minutes or until pastry is browned lightly. Cool.

6.  Reduce oven temperature to 160 degrees Celsius/325 degrees Fahrenheit.

7.  To make filling, beat cream cheese, rind and sugar in the medium bowl of an electric mixer until smooth. Beat in eggs, one at a time. Add remaining ingredients; beat until smooth.

8.  Pour filling into cooled crust and bake for 50 minutes. Cool tart, then refrigerate for 3 hours.

9. To make topping, increase oven temperature to 400 degrees Fahrenheit/200 degrees Celsius. Place quartered plums in a single layer on a baking tray; sprinkle with juice and sugar. Roast plums for 20 minutes or until soft. Cool.

10.  Serve tart topped with roasted plums.


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