Posted by ann_t (My Page) on Tue, Dec 8, 09 at 22:53 Everyone seems to like this one. Enough filling to make two pies/tarts Home Cookin Chapter: Recipes From Thibeault's Table White Chocolate Cream cheese Raspberry Tart =========================================== Shortbread Tart Pastry ====================== 1 cup butter, room temperature 1/2 cup Icing sugar (powdered sugar) 1 1/2 cups all purpose flour Place the flour and icing sugar in the bowl of a food processor. Cut the butter into pieces and add to the bowl. Using the pulse function process the mixture until it forms a ball. White Chocolate Cream Cheese Filling 8 ounces white chocolate melted (I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in between. Chocolate should not be hot. 8 ounces cream cheese room temperature 2 large eggs 1 cup heavy cream 1/2 white sugar 2 to 3 teaspoons vanilla extract Fresh Raspberries (enough filling for two pies) Preheat oven to 425°F. Prepare the crust first. Divide dough into 4 equal pieces and place in the bottom of a tart pan with removeable bottom. Using your fingers pat the dough evenly along the sides and bottom of the pan. Prick with a fork and put in the freezer for 15 minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until crust is golden. Check after the first 6 or 7 minutes and if the pastry is rising up, flatten gently with a fork. Remove from oven and let cool on a rack. Lower the temperature to 350°F Filling Beat the cream cheese with sugar until soft and creamy. Add the eggs and continue to beat. Beat in melted white chocolate,cream and vanilla. Decorate tart shell with raspberries. Slowly pour the cream cheese filling around the berries. Bake for approximately 25 to 30 minutes or until the filling is set. Let cool on rack. May be decorated with melted chocolate.

I did once, but it wasn't my torch and wasn't in my kitchen. It's like toasting a marshmallow, only the flame that moves rather than the white stuff. I have a lovely Rösle kitchen torch that was a gift, years ago. It's so scary, I've never even put in the fuel. I think I'd be better with one of those big fuel bottles with the crooked torch hose attachment that they use on TV. My island is soapstone, and I have big suede mitts, but still, I'm a wuss. So, it worked fine, but there was some smell of butane. That was probably just left from during lighting it, and it's probably my imagination that thought it could taste it, but I have a really good oven and it toasts meringue just fine!

You could make a strawberry rhubarb cake, with the amounts you have I'd make half a recipe and bake it in a square 8 inch pan. Strawberry Rhubarb Coffee Cake Filling: 3 c Sliced fresh or frozen rhubarb, 1 inch pieces 1 Qt. Fresh strawberries, mashed 2 tb Lemon juice 1 c Sugar 1/3 c Cornstarch Cake: 3 c All-purpose flour 1 c Sugar 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 c Butter or margarine, cut into pieces 1 1/2 c Buttermilk 2 Eggs 1 ts Vanilla extract Topping: 1/4 c Butter or margarine 3/4 c All-purpose flour 3/4 c Filling: In a large saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 13" x 9" x 2" baking dish. Carefully spread filling on top. drop remaining batter by tablespoonfuls over filling. Topping: Melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut into squares. Yield: 16-20 servings. Or use the fruit and make a topping for cheesecake, I did that a little while ago and everyone loved it, as long as everyone loves cheesecake. I'm at work, but I'll try to post the recipe tonight. Annie

I did that sort of thing June 2011. It's a new recipe review. Here are my comments about that and the link below gives an idea of how the skillet cake turn out. It looks much better with sweet potatoes (I just couldn't take a good picture of it, and finally quit, and I only used one potato since it was a trial. You should probably stack more layers, much like Alex did). If you want Ann's sweet potato fry recipe, it's at home. I can get it if you want. _____________________________________________________ "Last, it's a shout out to Ann T. I saw Alex Guarnaschelli make a potato and parmesan cake, but I wanted it to be healthier. Too many starches these days. I wanted to make it with sweet potatoes. And I used the ingredients from Ann T's sweet potato fries she supplied ... Other makers of this cake complained it didn't come out of the pan intact, so I put it in a springfrom plan. Worked wonders. The picture of my cake doesn't do it justice. Layers of goodness. The sweet tasty potatoes, parmesan melted, and the crispy edges. All good stuff. The recipe below is what inspired it, but I wouldn't doubt it's good too. I just used the recipe for tecnique. The rest is all Ann. Thanks!" Here is a link that might be useful: skillet potato cake-Alex Guarnaschelli