Triple Ginger Cream Cheese Tart With Chewy-Crunchy Oatcake Crust Recipe

Name: Triple Ginger Cream Cheese Tart With Chewy-Crunchy Oatcake Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oatcake Crust; 1 cup spelt flour or whole wheat pastry flour; 1/8 cup toasted wheat germ; 2 cups minus 1/8 cup rolled oats, not Instant; 3/4 cup demerara or turbinado sugar; 3/4 cup (½ Tablespoons/ 1 1/2 sticks)sweet unsalted butter; 1 1/4 tespoon Kosher salt; 1/2- 2/3 cup optional minced prunes; 1/4 teaspoon baking soda dissolved in 1/4 cup boiling water; Optional glaze--1 large egg fork- beaten with 1/2 teaspoon Kosher salt; Candied Ginger Cheesecake Filling; 14 ounces cream cheese; 1/2 cup sugar; 1/8 cup white whole wheat flour; 2 teaspoons lemon juice; 2 large eggs; 1 Tablespoon grated peeled fresh ginger; 1 teaspoon ground ginger; 1/8 cup sugar; 1/2 cup minced candied ginger

Servings: persons

Oatcake Crust
1 cup spelt flour or whole wheat pastry flour
1/8 cup toasted wheat germ
2 cups minus 1/8 cup rolled oats, not Instant
3/4 cup demerara or turbinado sugar
3/4 cup (½ Tablespoons/ 1 1/2 sticks)sweet unsalted butter
1 1/4 tespoon Kosher salt
1/2- 2/3 cup optional minced prunes
1/4 teaspoon baking soda dissolved in 1/4 cup boiling water
Optional glaze--1 large egg fork- beaten with 1/2 teaspoon Kosher salt
Candied Ginger Cheesecake Filling
14 ounces cream cheese
1/2 cup sugar
1/8 cup white whole wheat flour
2 teaspoons lemon juice
2 large eggs
1 Tablespoon grated peeled fresh ginger
1 teaspoon ground ginger
1/8 cup sugar
1/2 cup minced candied ginger

1
["In stand mixer with paddle, mix flour, oats, sugar and salt. Add butter and work til pea size bits. Add prunes and mix briefly to distribute them. Add water and mix briefly til all just begins to come together.", "Press dough 1/8 inch thick to cover bottom and sides of 10"" tart pan. Cut the top edge flush with pan. Bake 375 degrees F for 10 minutes. (Should be slightly chewy.) Cool pan on rack.
2
* Extra dough can be rolled out to 1/4 inch thick, cut into shapes, transferred to Silpat or parchment- covered sheet pan, and brushed with egg glaze (optional- for a shiny finish.) 12 minutes for slightly chewy. For more crisp, bake 10 minutes more at 325 degrees F.", "In a stand mixer with a paddle, mix cream cheese with flour and sugar and beat just until creamy. Add the eggs, one by one, then the fresh and ground gingers. Batter should be smooth and thick.
3
Pour into the pre-baked shell. Sprinkle with sugar and candied ginger. Bake ~ 35 minutes at 350 degrees F, til puffed and deep golden brown.", "Let cool and serve chilled or at room temp."]

1308

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Oatcake Crust, 1 cup spelt flour or whole wheat pastry flour, 1/8 cup toasted wheat germ, 2 cups minus 1/8 cup rolled oats, not Instant, and more.

Yes, Triple Ginger Cream Cheese Tart With Chewy-Crunchy Oatcake Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Triple Ginger Cream Cheese Tart With Chewy-Crunchy Oatcake Crust

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