Caramelized Cheese Tart

Preparation

• Crust

  • In a food processor, blend the flour, icing sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water. Pulse just until the dough starts coming together. Remove the dough from the food processor and knead for 30 seconds or until smooth.
  • Press the dough evenly along the bottom and up the sides of a 9-inch (23 cm) round, 1-inch (2.5 cm) deep tart pan with removable bottom. Prick the dough all over with a fork. Refrigerate for 30 minutes.
  • With the rack in the middle position, preheat the oven to 400°F (200°C).
  • Cover the dough with a piece of foil and fill with dried beans or ceramic pie weights. Bake for 18 minutes or until the crust is golden. Gently remove the pie weights and foil.

• Cheese Filling

  • Meanwhile, in a pot off the heat, whisk together the sugar and cornstarch. Add the eggs and whisk until smooth. Add the milk and vanilla. Bring to a boil, stirring constantly and scraping the bottom and sides of the pot. Remove the pot from the heat. Add the cream cheese and mix until smooth and creamy. Spread out in the crust.
  • Bake for 12 minutes. Let cool. Refrigerate for 3 hours or until the filling has completely chilled.
  • When ready to serve, sprinkle the tart with sugar and caramelize it with a small kitchen torch. Cut the tart into wedges. Serve with the haskap berry compote.