Try this amazing cheesecake and berry tart with a touch of Smucker's® Blueberry Jam, Smucker's® Raspberry Jam, Smucker's® Strawberry Jam, walnut, Brie cheese, and thyme. Be amazed by the magnificent combination of flavors and textures!
230 grams butter, at room temperature and in medium cubes
1 tablespoon sugar
1 teaspoon salt
1 cup whole milk
1 egg yolk
flour, to roll out the dough
1/2 cups Smucker's® Blueberry Jam
1/2 cups Smucker's® Raspberry Jam
1/2 cups Smucker's® Strawberry Jam
1 cup walnuts, chopped
2 cups Brie cheese, in slices
1/4 cups fresh thyme, only the leaves
fresh thyme, for decoration
Preparation
30 mins
45 mins
Low
For the dough: Use a mixer to combine the flour, butter, sugar, and salt until a sandy texture is achieved. Add whole milk, the egg yolk, and mix for 5 minutes until the dough is uniform. Wrap the tart dough in plastic wrap and refrigerate for one hour.
Place the dough on parchment paper and roll out with a rolling pin until it is 2 mm thick. Refrigerate for 15 minutes. Place in a previously buttered and floured rectangular tart pan.
On the tart base, place a piece of parchment paper large enough to cover the bottom and sides of the tart, and add dry beans, rice grains, or some type of weight that can be baked. This way, the tart will maintain its shape, will be compact, and will not rise too much.
Bake the tart base at 180 °C for 20 minutes. Remove from the oven and remove the seeds. Set aside.
In a bowl, mix Smucker's® Blueberry Jam, Smucker's® Raspberry Jam, Smucker's® Strawberry Jam, and walnut until combined. Pour over the precooked tart, add slices of Brie cheese and fresh thyme. Bake the cheesecake and berry tart at 180 °C for 15 minutes.
Serve the cheesecake and berry tart on a board and garnish with fresh thyme.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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