Egg and cream cheese tart

Egg and cream cheese tart


  • Pastry
  • Plain (all-purpose)
  • flour 170 g (51/2 oz) Salt a dash
  • Butter 45 g (11/2 oz),
  • cut into small cubes
  • Vegetable
  • shortening 45 g (11/2 oz), cut into
  • small cubes
  • Cold water 1–2 Tbsp


  • Cream cheese 250 g (9 oz) Double (heavy)
  • cream 125 ml (4 fl oz / 1/2 cup)
  • Eggs 6
  • Spring onions
  • (scallions) 6, finely chopped Salt           1/2 tsp
  • Ground white
  • pepper 1/4 tsp

This simple tart is excellent for a family weekend lunch. Makes one 22.5-cm (9-in) tart


  1. Prepare pastry. Sift flour and salt into a mixing bowl. Add butter and vegetable shortening. Rub fat into flour with your fingertips until mixture resembles fine breadcrumbs.
  2. Add 1 Tbsp cold water and, using a table knife, mix it into flour mixture. Knead dough until it is smooth. Add more water if dough is too dry. Pat dough into a ball, cover with greaseproof paper and refrigerate for 30 minutes.
  3. Preheat oven to 190°C (375°F).
  4. Prepare filling. In a mixing bowl, beat cream cheese and cream together with a wooden spoon until mixture is smooth. Beat in eggs, spring onions, salt and pepper.
  5. On a floured surface, roll out dough into a circle 0.5-cm (1/4-in) thick. Lift dough using rolling pin and lay it over a
  6. 5-cm (9-in) flan tin. Gently ease dough in and trim edges.
  7. Spoon cream cheese mixture into pastry case, then bake for 30 minutes or until pastry case is golden brown and filling is set. Serve hot.

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