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Cheesecake Tart

By Inga Lam, Recipe Developer

Inga created her favorite strawberry fruit tart, with some of the best and freshest strawberries she could find in New York - the Omakase Berry! The cheesecake meets fruit pie combination is perfect for those who love lux ingredients and comfort foods.

What you’ll need:

2 cups young thai coconut meat
(fresh or frozen)

½ to 1 cup coconut water or plain
filtered water

1 tsp. probiotic powder

¼ to ½ cup Omakase Berry,
strained to remove seeds

How to make it:

1. If using frozen coconut, break it into pieces and allow it to thaw in the jar of a high speed blender.

2. Purée coconut meat + water until it is silky smooth. For thick and creamy yogurt use less liquid. Start with ½ cup and slowly add more as desired.

3. Transfer to a glass bowl or jar and stir in the probiotics using a wooden or plastic spoon.

4. Cover the container with cheesecloth and let the yogurt ferment in a warm place for at least 8 hours, preferably around 12 hours. It will become light + fluffy + tangy when it’s ready.

5. Stir in the berry purée and enjoy – topped with fresh fruit, granola, a drizzle of
honey or anything that makes your heart happy!!

What you’ll need:

1 cup all-purpose flour, plus more for dusting
1/4 cup almond meal
1/2 cup powdered sugar
Pinch of salt
1 tablespoon lemon zest + orange zest
Splash of vanilla
5 tbsp unsalted butter, cubed and chilled
1 large egg

5 ounce cream cheese
1/4 cup heavy cream
1/4 cu sour cream
1/4 cup Sugar
Splash of vanilla
Squeeze of lemon
Lemon zest (optional)

 

How to make it:


1. Combine flour, almond meal, powdered sugar, salt, lemon zest in a food processor, pulse to combine.

2. Add the chilled butter to the food processor, and pulse until sandy. Add the egg and vanilla and pulse until the dough comes together in a ball.

3. Shape and wrap in plastic wrap. Refrigerate for at least 30 minutes.

4. Butter tart pan. Lightly flour work surface, and roll the dough out to about ¼-inch thick. Carefully transfer to the tart pan. Press the dough down and to the sides and trim the edges. Dock the crust with a fork and refrigerate for another 30 minutes. Preheat the oven to 350°F

5. Bake the tart for 30 - 40 minutes and transfer the tart pan to a cooling rack when done.

6. Combine cream cheese, sugar, sour cream, vanilla and lemon juice in bowl. Whisk until soft and fluffy. In a separate bowl, whip heavy cream until you see soft peaks and combine with cream cheese mixture.

7. Pour mixture into cooled tart shell and chill in refrigerator while preparing fruit toppings (around 30 minutes).



Cheesecake Tart

By Inga Lam

Inga created her favorite strawberry fruit tart, with some of the best and freshest strawberries she could find in New York - the Omakase Berry! The cheesecake meets fruit pie combination is perfect for those who love lux ingredients and comfort foods.

What you’ll need:

1 cup all-purpose flour, plus more for dusting
1/4 cup almond meal
1/2 cup powdered sugar
Pinch of salt
1 tablespoon lemon zest + orange zest
Splash of vanilla
5 tbsp unsalted butter, cubed and chilled
1 large egg

5 ounce cream cheese
1/4 cup heavy cream
1/4 cu sour cream
1/4 cup Sugar
Splash of vanilla
Squeeze of lemon
Lemon zest (optional)

How to make it:

1. Combine flour, almond meal, powdered sugar, salt, lemon zest in a food processor, pulse to combine.

2. Add the chilled butter to the food processor, and pulse until sandy. Add the egg and vanilla and pulse until the dough comes together in a ball.

3. Shape and wrap in plastic wrap. Refrigerate for at least 30 minutes.

4. Butter tart pan. Lightly flour work surface, and roll the dough out to about ¼-inch thick. Carefully transfer to the tart pan. Press the dough down and to the sides and trim the edges. Dock the crust with a fork and refrigerate for another 30 minutes. Preheat the oven to 350°F

5. Bake the tart for 30 - 40 minutes and transfer the tart pan to a cooling rack when done.

6. Combine cream cheese, sugar, sour cream, vanilla and lemon juice in bowl. Whisk until soft and fluffy. In a separate bowl, whip heavy cream until you see soft peaks and combine with cream cheese mixture.

7. Pour mixture into cooled tart shell and chill in refrigerator while preparing fruit toppings (around 30 minutes).

8. Layer on fruit as you’d like, and return to fridge for an hour to overnight, to let chill and set before serving!

 

Now Available in
New York City