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Digital Subscriptions > delicious. Magazine > April 2016 > Cheese tarts

Cheese tarts

Whichever of the three spring bakes you make with our can’t-fail pastry, they’re all guaranteed to please, again and again. The secret to the pastry’s workability? It’s a suprising one: cream cheese...


Cream cheese pastry



Freeze the unbaked pastry for up to 1 month, wrapped incling film. Defrost to use.

• 80g unsalted butter

• 120g full-fat cream cheese

• 50ml double cream

• 250g plain flour, plus extra

• ½ tsp fine salt

1 Have all your ingredients at room temperature. Whizz the butter, cream cheese and cream in a food processor until smooth. Pulse in the flour and salt in 2 batches until the pastry begins to come together, then remove to a lightly floured surface and knead for 30 seconds or so to bring it together. (If you don’t have a food processor, beat the butter, cream cheese and cream in a mixing bowl with an electric mixer, then stir in the flour using a wooden spoon.)

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About delicious. Magazine

Celebrate spring with delicious. magazine this April. Enjoy Felicity Cloake’s perfect menu, Valentine Warner’s gin-based recipes, The Ivy’s classic shepherd’s pie, cheese-free vegetarian recipes and top curries from around the world. For baking inspiration, try Mary Berry’s afternoon tea, Chetna Makan’s pistachio and cardamom cake or a zesty lemon scone. And to top everything, there’s a 16-page bread special with our 10 best bread recipes.