Honey Cheesecake Tart
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A sweet and creamy dessert featuring a buttery pastry crust and a rich honey-infused cheesecake filling.
Ella x
Ingredients
- 250 gbutter
- 200 gall-purpose flour(sifted)
- 200 ggranulated sugar
- 4large eggs
- 150 mlhoney
- 400 gcream cheese
- 100 gunsalted butter
- 1 mLvanilla extract
- 5 gsalt
- 1pastry dough (homemade or store-bought)
- 50 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F).
Tip: Use a convection oven for even baking.
- 2
Roll out the pastry dough and place it in a 23cm (9 inch) tart pan with a removable bottom.
Tip: Chill the pastry for 10 minutes to prevent shrinkage.
- 3
Line the pastry with parchment paper and fill with pie weights or dried beans.
Tip: Bake for 10 minutes to pre-cook the pastry.
- 4
In a large mixing bowl, beat the cream cheese until smooth.
Tip: Use a stand mixer or a hand mixer for easy blending.
- 5
Add the honey, granulated sugar, and vanilla extract to the cream cheese. Beat until well combined.
Tip: Scrape down the sides of the bowl for even mixing.
- 6
Beat in the eggs one at a time, followed by the unsalted butter.
Tip: Be careful not to overmix the batter.
- 7
Pour the cheesecake batter into the prepared pastry crust.
Tip: Smooth the top with a spatula for an even finish.
- 8
Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking for a creamy texture.
- 9
Let the tart cool completely in the pan.
Tip: refrigerate for at least 2 hours for a firmer cheesecake.
- 10
Dust the tart with confectioners' sugar before serving.
Tip: Drizzle with honey for an extra touch of sweetness.
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