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1
With butter grease 8 inch tart pan with a removable bottom or lightly spray with Pam.
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2
Set aside.
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3
FOR CRUST: Combine flour and sugar in food processor.
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4
Add the cut up butter and pulse until the pastry starts to come together and form clumps.
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5
Place the pastry in the prepared tart pan and, evenly press the pastry onto the bottom and up the sides of the pan.
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6
To prevent the pastry crust from puffing up while it bakes, pierce crust all over with the tines of a fork.
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7
To prevent the crust from shrinking when it bakes, put in freezer for 15 minutes.
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8
Preheat oven to 425 degrees and place rack in center of oven.
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9
When the pastry has chilled, place the tart pan on a larger baking pan and bake until crust is golden brown, about 13 - 15 minutes.
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10
Remove from oven and place tart pan on a wire rack to cool while you make the filling.
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11
Reduce the oven temperature to 350 degrees.
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12
FOR FILLING: In a food processor or electric mixer place the cream cheese and process until smooth.
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13
Add sugar and beat until incorporated.
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14
Add eggs, one at a time, and process until thoroughly combined.
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15
Add remaining ingredients and beat until well blended and smooth.
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16
Pour filling into pre-baked tart shell and bake for approximately 30 minutes or until filling is set.
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17
Transfer tart to wire rack to cool and then cover and refrigerate until well chilled, about 1 hour.
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18
TOPPING: Put mixing bowl and whisk in the freezer for 15 minutes.
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19
Beat whipping cream and powdered sugar until stiff peaks form.
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20
Transfer the whipped cream to a pastry bag fitted with star tip (#4B), and pipe stars over the entire surface of the tart.
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21
Refrigerate until serving time.
