Recipes / Sweets and drinks / Baked Goods

Apple Cream Cheese Tart, Sweetened with Monk Fruit

Name: Apple Cream Cheese Tart, Sweetened with Monk Fruit
Total time: 75 min
Yield: 6 servings
Cuisine: Europe and North America
Ingredients: Shell: 130g sifted all purpose flour; 31.5g kOBE Monk Fruit Blend; 110g cold unsalted butter cut into small pieces. Filling: 227g cream cheese softened at room temperature; 36g kOBE Monk Fruit Blend; 1 egg; 1/2 teaspoon vanilla powder. Topping: 31.5g kOBE Monk Fruit Blend; 1/2 teaspoon ground cinnamon; 3 to 4 green apples, peeled and cut into slices about half a centimeter thick; sliced almonds.

Sweets and drinksBaked GoodsEurope and North AmericaAbout 1 hour 15 minutes

This apple cream cheese tart belongs on an afternoon tea table. The crisp shell carries a smooth cream cheese layer under apple slices scented with cinnamon. Keeping the butter cold is the hard part, since soft butter leaves the shell dense instead of crisp.

The dough is pressed up the sides of the pan to about 3 to 3.5cm, then chilled. The tart bakes at 230 degrees C for 15 minutes to set the shell, then drops to 205 degrees C for another 35 to 40 minutes.

This batch weighs about 1.3kg, at roughly 249 calories per 100g.

Nutrition (this recipe makes 6 servings)

249.4kcal

1.9gprotein

20.9gfat

5.5gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 6 servings. Once baked, this batch divides into 6 servings.

Ingredients for the batch

Shell: 130g sifted all purpose flour
31.5g kOBE Monk Fruit Blend
110g cold unsalted butter cut into small pieces. Filling: 227g cream cheese softened at room temperature
36g kOBE Monk Fruit Blend
1 egg
1/2 teaspoon vanilla powder. Topping: 31.5g kOBE Monk Fruit Blend
1/2 teaspoon ground cinnamon
3 to 4 green apples, peeled and cut into slices about half a centimeter thick
sliced almonds.

Method

Heat the oven to 230 degrees C and grease the pan with butter.
Mix 130g flour with 31.5g kOBE Monk Fruit Blend, add 110g cold unsalted butter cut into small pieces and beat with a mixer until the mixture comes together.
Turn the dough out, knead it briefly by hand, then press it into the base of the pan and up the sides to about 3 to 3.5cm. Cover it and put it in the fridge.
Beat 227g cream cheese until smooth, add 36g kOBE Monk Fruit Blend and beat it through, then add 1 egg and half a teaspoon of vanilla powder and beat until combined.
Pour the cream cheese mixture over the shell and return it to the fridge while the topping is prepared.
Toss 31.5g kOBE Monk Fruit Blend with half a teaspoon of ground cinnamon and the apple slices, arrange the apples evenly over the cheese layer and scatter sliced almonds on top.
Set the pan in the middle of the oven, bake at 230 degrees C for about 15 minutes, then lower it to 205 degrees C and bake another 35 to 40 minutes.

Tips

The butter has to be very cold when it is beaten with the flour for the shell to come out crisp and light.
Apples cut half a centimeter thick keep some bite after baking.
High heat at the start sets the shell quickly, and the lower heat afterward cooks the filling through without cracking it.
Cream cheese has to be soft at room temperature, since cold cream cheese beats out lumpy.
Overlap the apple slices and press them lightly into the cheese layer, because slices set far apart curl up in the oven.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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