Honey Cheesecake Tart

Print Recipe
Prep Time 2 hrs
Cook Time 1 hr
Rest Time 1 d
Course Dessert
Cuisine American
Servings 10

Ingredients
  

Sweet Crust

  • ¼ tsp Baking Powder
  • ¾ Cup All Purpose Flour
  • ¼ Cup Almond Meal
  • ½ Cup Kernza Flour you could add whaterver flour you like or more APF instead
  • ½ Cup Powdered Sugar
  • ¼ tsp Salt
  • 9 tbsp Unsalted Butter (Frozen in small cubes)
  • 1 egg
  • 1 Tbsp vanilla
  • 1 tsp almond extract

Cheesecake Filling

  • 150 ml Heavy Cream
  • 12 oz Cream Cheese (1.5 blocks) full fat
  • 45 grams Honey
  • 1 tbsp Powdered Sugar
  • 30 grams Sour Cream
  • 1 tsp lemon juice
  • 1 tsp Vanilla Bean Paste (or extract)

Instructions
 

Crust

  • In a food processor mix all dry ingredients, then pulse in the frozen butter until it looks like pebbles
  • Add the egg, vanilla, almond extract and pulse until it forms a lump of dough. Wrap in plastic and chill in the freezer for 20 minutes
  • Roll out the chilled dough between to pieces of parchment paper
  • Lay the dough over a 9 inch tart pan and press in
  • Freeze for at least 20 minutes
  • Bake at 375 for 30 minutes or until it turns a light brown. You may have to tamp down the crust several times during the bake or alternatively use pie weights.
  • Let cool completely
  • Optional (If you want you can melt some white chocolate or butterscotch chips and coat the inside of the tart crust to ensure it doesnt absorb any liquid from the cheesecake filling.

Cheesecake Filling

  • Whip the cream at high speed until stiff peaks form. Set aside.
  • Whip the cream cheese (at room temperature) with the honey for 5 minutes on high. Add in remaining ingredients and whip until the mixture is smooth.
  • Fold cream cheese mix into whipped cream
  • Add the filling to your cooled tart crust. Cover with foil and refrigerate overnight.
Keyword Cheesecake, Honey, Kernza, Local, Rhubarb, Tart