Apricot Nectar Cheesecake Tart Recipe
Yield: 14 ServingsRecipe by luhu.jp
Ingredients:
15 ounce: Pkg Pillsbury Refrigerated Pie Crusts,
FILLING
1/4 ounce: Envelope unflavored gelatin,
12 ounce: Can apricot nectar,
1 cup: Whipping cream,
11 ounce: Cream cheese, softened
1/2 cup: Sugar,
1/4 tsp: Nutmeg,
1 tsp: Vanilla,
1 tbsp: Lemon juice,
TOPPING
1 tbsp: Sugar,
1 tbsp: Flour,
2 tsp: Amaretto OR ...,
1/4 tsp: Almond extract, opt
1/2 cup: Whipping cream, opt
1 tbsp: Powdered sugar, opt
Directions:
Heat oven to 450 degrees. Prepare pie crust according to package
directions for one-crust baked shell using 10" tart pan with removable
bottom or 9" pie pan. (Refrigerate remaining crust for later use.)
Place prepared crust in pan; Press in bottom and up sides of pan.
Trim edges if necessary. Bake for 9 to 11 minutes or until lightly
browned. Cool completely. In small saucepan, sprinkle gelatin over 1
c of the apricot nectar. Cook over low hat, stirring until gelatin
dissolves. Refrigerate 30 to 35 minutes until partially thickened. In
small bowl, beat 1 c whipping cream until stiff peaks form. In large
bowl, combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat
until smooth and creamy. Add lemon juice; blend well. Beat in apricot
mixture until well blended. Fold in whipped cream. Spread over
cooled baked crust; refrigerate 2 hours. In small saucepan, combine 1
T sugar and flour. Gradually stir in remaining 1/2 c apricot nectar.
Cook over medium heat until mixture boils and thickens, stirring
constantly. Remove from heat; stir in amaretto. Cool to room
temperature. Pour over tart; spread evenly. Refrigerate until topping
is set, about 30 minutes. In small bowl, beat 1/2 c whipping cream
and powdered sugar until stiff peaks form. Pipe or spoon around edge
of tart. Store in refrigerator.
Source from luhu.jp
directions for one-crust baked shell using 10" tart pan with removable
bottom or 9" pie pan. (Refrigerate remaining crust for later use.)
Place prepared crust in pan; Press in bottom and up sides of pan.
Trim edges if necessary. Bake for 9 to 11 minutes or until lightly
browned. Cool completely. In small saucepan, sprinkle gelatin over 1
c of the apricot nectar. Cook over low hat, stirring until gelatin
dissolves. Refrigerate 30 to 35 minutes until partially thickened. In
small bowl, beat 1 c whipping cream until stiff peaks form. In large
bowl, combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat
until smooth and creamy. Add lemon juice; blend well. Beat in apricot
mixture until well blended. Fold in whipped cream. Spread over
cooled baked crust; refrigerate 2 hours. In small saucepan, combine 1
T sugar and flour. Gradually stir in remaining 1/2 c apricot nectar.
Cook over medium heat until mixture boils and thickens, stirring
constantly. Remove from heat; stir in amaretto. Cool to room
temperature. Pour over tart; spread evenly. Refrigerate until topping
is set, about 30 minutes. In small bowl, beat 1/2 c whipping cream
and powdered sugar until stiff peaks form. Pipe or spoon around edge
of tart. Store in refrigerator.
Source from luhu.jp