Sweet and Salty Cream Cheese Tart

Throughout my young adulthood, I remember so many adults older than me telling me that their sweet tooth had diminished over the years. Coworkers, family members, I was hearing this all around. And with the characteristic ignorance of that age I thought, “How sad! But obviously that won’t happen to me.” Well joke’s on me because my sweet tooth certainly isn’t what it used to be. I still love to bake and enjoy beautifully made desserts, but I just don’t crave them. The over the top, uber indulgent things I used to find appealing don’t catch my interest anymore.

When I saw this dessert while flipping through Nothing Fancy, I am quite sure I let out some sort of jubilant exclamation. THIS is the kind of dessert I can get on board with. What’s not to love? Sweet and salty dessert? Heck yes, please! Cheesecake-esque filling? Drool. Ritz cracker (or Nilla wafer) crust? RIP Annie.

When we took our first bites, my friend Tracy said, “It’s almost like a savory dessert” and she was right! It is basically a tart format version of a classic cheese course dessert, and it is brilliant. A small sliver with a glass of something delicious is a perfect end to a fabulous meal. And I do mean a small sliver, probably half the size you see pictured here. It is quite rich and a little bit goes a long way.

Prep 20 minutes
Cook 35-50 minutes
Yield 10-12 servings

Ingredients

For the crust:

5 oz. (142 grams) Ritz crackers or Nilla wafers
2 tbsp. (27 grams) light brown sugar
4 tbsp. (56 grams) unsalted butter, melted
Pinch of kosher salt

For the filling:

16 oz. (454 grams) full fat cream cheese, at room temperature
1 cup (227 grams) sour cream or full-fat Greek yogurt
½ cup (99 grams) granulated sugar
2 large eggs
3 tbsp. (42 grams) fresh citrus juice (grapefruit, lemon, lime or orange)
Flaky sea salt, such as Maldon, for finishing

Directions

01
Heat the oven to 325˚ F. To make the crust, pulse the crackers or wafers in a food processor until they reach a fine crumb. (I left mine a bit coarse on purpose because I wanted the crumbly texture and appearance.) Alternatively, you can place the crackers in a sealed plastic bag and use a rolling pin or skillet to smash them. Once they reach the desired texture, combine them in a bowl with the brown sugar, butter, and salt. Mix with a fork to combine until everything is evenly mixed and the crumbs have a slightly wet texture.
02
Transfer the crumbs to a 9-inch tart or springform pan. Use the flat bottom of a measuring cup or drinking glass, carefully and tightly press the crumbs around the edges and over the bottom of the pan in an even layer.
03
Place the tart pan on a rimmed baking sheet. Bake the crust until it is light golden brown at the edges, 10-15 minutes.
04
To make the filling, combine the cream cheese, sour cream, and sugar in the bowl of a food processor. Process until completely smooth and well blended, scraping down the sides of the bowl as needed. Add in the eggs, citrus juice, and a pinch of salt. Keep processing until fully smooth and silky.
05
Pour the filling into the pre-baked crust, gently spreading with a spatula if needed to create an even layer that reaches all edges. Bake until the filling is set and no longer jiggles when tapped, 25-35 minutes. (It should not brown at all.)
06
Turn the oven off and open the oven door a crack. Let the tart sit about 15 minutes before transferring to a wire rack on the counter to cool completely. Once it has cooled, transfer to the fridge and chill at least 1 hour.
07
Sprinkle with flaky sea salt before slicing and serving.

Source

Nothing Fancy by Alison Roman