This recipe is from Yummy Magazine (March 2009)
Ingredients
Array
(
[0] => Array
(
[1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee] => Array
(
[title] => flour, all purpose, bleached, enrich
[ingredientid] => 15445
[ingredientuuid] => 1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee
[quantity] => 1.00
[measure] => cup
[title_custom] => plain flour
[componentid] => 0
[method] =>
)
[ead5b563-ac97-b134-2147-e25dce7a3c2e] => Array
(
[title] => "flour, all purpose, self rising, bleached, enriched"
[ingredientid] => 36861
[ingredientuuid] => ead5b563-ac97-b134-2147-e25dce7a3c2e
[quantity] => 0.50
[measure] => cup
[title_custom] => self-raising flour
[componentid] => 0
[method] =>
)
[377e83ff-53a8-41d4-4df3-6d4d1d062654] => Array
(
[title] => butter, regular, pat
[ingredientid] => 4387
[ingredientuuid] => 377e83ff-53a8-41d4-4df3-6d4d1d062654
[quantity] => 90.00
[measure] => grams
[title_custom] => butter
[componentid] => 0
[method] => cubed
)
[37512e60-b9c7-0c24-55cd-003c327187b9] => Array
(
[title] => sugar, confectioners/powdered
[ingredientid] => 32200
[ingredientuuid] => 37512e60-b9c7-0c24-55cd-003c327187b9
[quantity] => 0.25
[measure] => cup
[title_custom] => caster sugar
[componentid] => 0
[method] =>
)
[40aa9bf0-79aa-fbf4-619d-6160f6680a53] => Array
(
[title] => nuts, almonds, ground
[ingredientid] => 22141
[ingredientuuid] => 40aa9bf0-79aa-fbf4-619d-6160f6680a53
[quantity] => 1.00
[measure] => tablespoon
[title_custom] => ground almonds
[componentid] => 0
[method] =>
)
[6f22e95a-1d0d-6194-ed54-c666dfff06f9] => Array
(
[title] => water, tap
[ingredientid] => 34774
[ingredientuuid] => 6f22e95a-1d0d-6194-ed54-c666dfff06f9
[quantity] => 0.25
[measure] => cup
[title_custom] => water
[componentid] => 0
[method] =>
)
)
[1] => Array
(
[08a740be-6870-8344-dd7b-227ab395e14e] => Array
(
[title] => cream cheese
[ingredientid] => 10839
[ingredientuuid] => 08a740be-6870-8344-dd7b-227ab395e14e
[quantity] => 750.00
[measure] => grams
[title_custom] => cream cheese
[componentid] => 1
[method] => chopped
)
[37512e60-b9c7-0c24-55cd-003c327187b9] => Array
(
[title] => sugar, confectioners/powdered
[ingredientid] => 32200
[ingredientuuid] => 37512e60-b9c7-0c24-55cd-003c327187b9
[quantity] => 0.00
[measure] => each
[title_custom] => confectioners’ sugar
[componentid] => 1
[method] => for dusting
)
[d2fa30b2-193f-a4a4-c16c-2433566ee833] => Array
(
[title] => eggs, raw, large
[ingredientid] => 14407
[ingredientuuid] => d2fa30b2-193f-a4a4-c16c-2433566ee833
[quantity] => 4.00
[measure] => each
[title_custom] => eggs
[componentid] => 1
[method] =>
)
[9c0ec490-8828-b014-c135-1ce22302e186] => Array
(
[title] => cream, whipping, 35% b.f.
[ingredientid] => 10927
[ingredientuuid] => 9c0ec490-8828-b014-c135-1ce22302e186
[quantity] => 0.66
[measure] => cup
[title_custom] => cream
[componentid] => 1
[method] =>
)
[1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee] => Array
(
[title] => flour, all purpose, bleached, enrich
[ingredientid] => 15445
[ingredientuuid] => 1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee
[quantity] => 0.25
[measure] => cup
[title_custom] => plain flour
[componentid] => 1
[method] =>
)
[3fd7d73c-cc80-aab4-3547-69a4e1e88721] => Array
(
[title] => fruit, mixed, harvest berries, fzn
[ingredientid] => 16758
[ingredientuuid] => 3fd7d73c-cc80-aab4-3547-69a4e1e88721
[quantity] => 0.00
[measure] => each
[title_custom] => fresh mixed berries
[componentid] => 1
[method] => for topping
)
)
)
-
1 cup plain flour
-
1/2 cup self-raising flour
-
90 grams butter cubed
-
1/4 cup caster sugar
-
1 tbsp ground almonds
-
1/4 cup water
For the filling
-
750 grams cream cheese chopped
-
confectioners’ sugar for dusting
-
4 eggs
-
2/3 cup cream
-
1/4 cup plain flour
-
fresh mixed berries for topping
Recipe Method
1. Preheat oven to moderate, 180 degrees
Celsius. Lightly grease a 9-inch
springform pan.
2. Sift flours into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs.
3. Stir in sugar and almonds. Gradually mix in enough water to form a pliable dough. Wrap in plastic wrap. Chill for at least 30 minutes.
4. Roll out pastry between 2 sheets of baking paper to fit prepared pan. Ease into pan to line base and side. Trim edges.
5. Chill for 10 minutes. Prick base with a fork, line with baking paper and fill with raw beans or rice. Bake for 10 minutes. Allow to cool. Remove paper and beans.
Make the filling:
1. In a bowl, using an electric mixer, beat cream cheese and sugar together until creamy.
2. Add eggs one at a time, beating well after each addition. Mix in cream and flour until smooth.
3. Pour into prepared pan. Ripple berry puree through the filling. Bake for 50 to 55 minutes. Cool completely.
4. Serve topped with fresh mixed berries and dusted with confectioners’ sugar.
Print Page
Email a Friend
Rate or Review
Add Picture
Add to Shop List
