Cream Cheese Pastry Dough For Pies, Quiches & Mini Tarts

Описание: Here's a quick and easy all-purpose pastry dough that you can make in your food processor in seconds. This simple, homemade cream cheese pastry is perfect for sweet and savory pies, quiches and mini tartlets.

It keeps well in the refrigerator for up to 3 days, allowing you to prepare it ahead of time and assemble your recipe when you're ready.

For A Full Printable Recipe, check out my blog post at: https://www.garlicandzest.com/cream-c...

Cream Cheese Pastry Dough
SPECIAL EQUIPMENT:
Food Processor
Rolling Pin
Mini Biscuit Cutter (if you’re making mini tarts)
Mini Tart Pans (for making mini tarts)
Pie Plate or Tart Pan with Removable Bottom (for making full-size pies/tarts)

INGREDIENTS:
US Customary – Metric
½ cup cream cheese (Half of an 8-ounce block)
½ cup unsalted butter (1 stick, 8 tablespoons)
1 teaspoon sugar
¼ teaspoon salt
1¼ cups all-purpose flour

DIRECTIONS:
Cut the butter and cream cheese into chunks and transfer to the bowl of a food processor. Add the sugar and salt and pulse to blend until the mixture is smooth and creamy.

Add the flour to the butter mixture and pulse in short bursts until the dough starts to come together in a loose ball. (Don’t over-process)

FOR FORMING AN INDIVIDUAL TART:
Bring the dough together with your hands and roll into a ball. Pat into a 1″ thick round disc and wrap in plastic wrap. Refrigerate for 30 minutes.

Note: You can make the dough to this point and keep it refrigerated for up to 3 days. If you chill the dough for longer than one hour, let it rest at room temperature before rolling it out (it will be easier to roll if you let it rest first).

TO ROLL OUT PASTRY FOR A SINGLE TART/PIE CRUST:
Generously flour your work surface. Lightly flour the rolling pin and sprinkle a little flour on top of the cream cheese pastry.

Start with the rolling pin in the center of the dough and roll out towards the edge. Rotate the dough clockwise and continue to roll from the center to the edge. Do not roll the rolling pin back and forth – it can cause the dough to become confused.

Add more flour as needed, but try not to use too much.

To transfer the dough to a pie plate or large tart, fold the pastry in half, then fold it again into a quarter. Pick up the dough and place it on the plate or tart pan, and unfold it. Gently press the dough to the bottom and sides of the pan.