Nectarine Cream Cheese Tart

Nectarine Cream Cheese Tart

Ingredients

Filling

· 4 Nectarine medium

· 250 grams Cream cheese

· 100 grams Sugar

· 120 ml Milk

· 2 Eggs large

· 1 tbsp Lemon juice

· 2 tbsp Flour

· 1 tsp Vanilla

· 1/2 tsp Nutmeg

Instructions

1. Prepare Shortcrust Pastry

2. Prepare shortcrust pastry using recipe blow or my step by step method

3. Prebake the pastry as explained for 10 minutes at 190 C / 380 F

4. Remove it out of the oven and cool for 5 minutes

5. Reduce the oven temperature to 170 C / 340 F

6. Prepare Fruit

7. Wash and pat dry the nectarines

8. Chop each in half - remove the seed

9. Slice each half into slices but keep the half shape intact.

10. Make the filling

11. Place all the filling ingredients in a food processor or blender or just use a bowl and whisk

12. Mix until well combined - no lumps.

13. Combine

14. Pour the filling into the pre-baked pastry case

15. Gently pick the sliced nectarine halves and arrange them in the tart

16. You want the halves to say intact but at a slight angle.

17. Bake

18. Reduce the oven temperature to 170 C / 340 F

19. Continue to bake the tart for an additional 30 to 35 minutes or until the cream cheese looks set.

20. Cool completely before serving.

21. Serve

22. This can be served room temperature or cold.

23. Just on it's own dusted with powder sugar if you prefer or

24. Served with a scoop of vanilla ice cream on the side.