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1
Bake the tart crust fromfor about 25 minutes at 170C.
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2
You can replace with another crust if you like.
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3
For the cheese custard: Soften the cream cheese by beating with a whisk.
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4
Sift the flour.
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5
Add the sugar to the softened cream cheese and beat until blended.
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6
Thoroughly mix in the egg yolk and then the flour.
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7
In a pot, heat the milk and the vanilla beans (seeds and sheath as well).
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8
When the edges start to boil, remove from the heat.
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9
Add the heated milk (remove the vanilla bean sheath) from Step 4 into the mixture from Step 3.
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10
Mix completely until well blended.
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11
Strain the mixture from Step 5 into a pot (use the one you heated the milk in).
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12
Heat slowly at low heat until thickened.
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13
When thickened, remove from the heat.
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14
Add kirsch and let cool.
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15
Put the whipped cream ingredients in a bowl and whisk until firm peaks form.
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16
Combine the mixtures from Steps 7 and 8 to finish making the cheese custard.
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17
I thoroughly chill in the refrigerator at this point.
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18
Pour the custard into the shell and smooth with a spoon.
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19
Decorate around the edge with whipped cream.
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20
I used a 10 mm 11 hole mini Mont Blanc pastry bag.
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21
Arrange your favorite fruits on top and dust with sugar to finish.
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22
This is a cherry tart I made with the same cheese cream..
