Praline Cheesecake Tart
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This praline cheesecake tart has become my go to dessert when I want something impressive but don't have all day. The whole thing comes together in just an hour, and honestly, it's so simple that even a beginner baker can nail it. The star here is cream cheese, which not only gives you that luxurious, creamy texture but also contains probiotics that support gut health. What I love most is that you probably have most of these ingredients sitting in your kitchen already, so you're not breaking the bank either. Between the buttery crust, silky filling, and those gorgeous caramelized pecans on top, this tart tastes like you spent way more time than you actually did.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 120 gcold unsalted butter(null)
- 400 ggranulated sugar(null)
- 200 glight brown sugar(null)
- 4 nulleggs(null)
- 400 gcream cheese(null)
- 200 mlheavy cream(null)
- 10 mlvanilla extract(null)
- 10 gsalt(null)
- 100 mlpraline syrup(null)
- 200 gpecans(null)
- 50 gconfectioners' sugar(null)
- 50 gunsalted butter, melted(null)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
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- 2
Prepare the pastry crust by combining flour and cold butter in a bowl. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs. Add granulated sugar and mix until combined. Gradually add cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for 10 minutes.
Tip: Use a light touch to avoid overworking the dough.
- 3
Roll out the chilled pastry dough on a lightly floured surface to a thickness of about 3 mm. Transfer the dough to a 23 cm tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
Tip: Use a ruler to ensure the edges are even.
- 4
Prick the bottom of the pastry crust with a fork to prevent it from bubbling during baking. Line the crust with parchment paper and fill with pie weights or dried beans.
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- 5
Bake the pastry crust for 15 minutes, then remove the parchment paper and pie weights or beans.
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- 6
In a medium bowl, whisk together cream cheese, heavy cream, vanilla extract, and salt until smooth. Add the praline syrup and mix until combined.
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- 7
Pour the cheesecake filling into the baked pastry crust.
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- 8
Arrange the pecans on top of the cheesecake filling in a decorative pattern.
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- 9
Drizzle the confectioners' sugar over the pecans.
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- 10
Melt the unsalted butter in a small saucepan over low heat. Brush the melted butter over the pecans.
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- 11
Refrigerate the tart for at least 4 hours or overnight before serving.
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- 12
Cut the tart into 6 equal pieces and serve.
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Recipe Variations
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