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Shortbread Crust:
You will need either an 8 or
a 9 inch (20-23
cm) tart pan with a removable bottom.
In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry
just starts to come together and form clumps. Place the pastry in your tart
pan and, using your fingertips, evenly press the pastry onto the bottom and up
the sides of your pan. Gently pierce the bottom of the crust with
the tines of a fork. (This will prevent the pastry crust from puffing up
while it bakes.) Cover and place
the pastry crust in the freezer for 15 minutes to chill. (This will
help prevent the
crust from shrinking while it bakes.)
Preheat your oven to 425 degrees F (220
degrees C) and place rack in center of oven.
When ready, place the tart pan on a
larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes.
Remove from oven and place on a wire rack to cool while you make the filling.
Reduce the oven temperature to 350 degrees
(180 degrees C).
Filling: In your food processor
(you can also mix the ingredients together in your electric mixer or with a hand
mixer) place the cream cheese and process until smooth. Add sugar and process until incorporated.
Add the eggs and process until thoroughly combined. Add remaining ingredients and
process until well blended and smooth.
Carefully pour the filling into the pre-baked tart
shell. Arrange the fresh raspberries evenly in the filling and then bake
the tart for about 30 - 35 minutes or until the filling is set (test by gently
shaking the pan). Transfer tart to wire rack to cool.
Serve warm, at
room temperature, or cold. Cover and refrigerate leftovers.
Makes about 8 - 10
servings.
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