Cream Cheese Tart

Cream Cheese Tart

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Calories: 3110


  • 8 oz rich shortcrust pastry
  • 8 oz cream cheese
  • 2 eggs
  • 4 oz dried apricots
  • 4 oz unsalted butter softened
  • 4 oz sugar
  • pinch of nutmeg


  • Roll out the pastry and line a flan tin.
  • Bake blind for 10 - 15 minutes at 200°C, 400°F, mark 6.
  • Remove from the oven and reduce the heat to 190°C, 375°F, mark 5.
  • Cream together the butter, cheese and sugar.
  • Beat in the eggs and the nutmeg. Add the chopped fruit if you are using it.
  • Pour into the pastry case and bake in the top half of the oven for 25-30 minutes.
  • Serve immediately, puffed and browned, or turn out upside down on a wire cake rack to cool.
  • This prevents the cheese from shrinking too much and at the same time makes an attractive pattern on the top of the flan.
Calories: 3110 kcal
Carbohydrates: 314 g
Protein: 45 g
Fat: 193g
Saturated Fat: 108 g
Trans Fat: 4 g
Cholesterol: 821 mg
Sodium: 1974 mg
Potassium: 1953 mg
Fiber: 13 g
Sugar: 182 g
Vitamin A: 10443 IU
Vitamin C: 1 mg
Calcium: 389 mg
Iron: 13 mg
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