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Receta Apricot Nectar Cheesecake Tart
by Global Cookbook

Apricot Nectar Cheesecake Tart
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Ingredientes

  • 15 ounce Pkg Pillsbury Refrigerated Pie Crusts
  • 1/4 ounce Envelope unflavored gelatin
  • 12 ounce Can apricot nectar
  • 1 c. Whipping cream
  • 11 ounce Cream cheese, softened
  • 1/2 c. Sugar
  • 1/4 tsp Nutmeg
  • 1 tsp Vanilla
  • 1 Tbsp. Lemon juice
  • 1 Tbsp. Sugar
  • 1 Tbsp. Flour
  • 2 tsp Amaretto Or possibly ...
  • 1/4 tsp Almond extract (opt)
  • 1/2 c. Whipping cream (opt)
  • 1 Tbsp. Powdered sugar (opt)

Direcciones

  1. 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 possibly 9" pie pan. (Chill 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 min or possibly till lightly browned. Cold completely. In small saucepan, sprinkle gelatin over 1 c of the apricot nectar. Cook over low hat, stirring till gelatin dissolves. Chill 30 to 35 min till partially thickened. In small bowl, beat 1 c whipping cream till stiff peaks form. In large bowl, combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat till smooth and creamy. Add in lemon juice; blend well. Beat in apricot mix till well blended. Mix in whipped cream. Spread over cooled baked crust; chill 2 hrs. In small saucepan, combine 1 Tablespoons sugar and flour. Gradually stir in remaining 1/2 c apricot nectar. Cook over medium heat till mix boils and thickens, stirring constantly. Remove from heat; stir in amaretto. Cold to room temperature. Pour over tart; spread proportionately. Chill till topping is set, about 30 min. In small bowl, beat 1/2 c whipping cream and powdered sugar till stiff peaks form. Pipe or possibly spoon around edge of tart.
  2. Store in refrigerator.