⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

🍽 Ingredients

• 1 1/2 cups All-purpose flour
• 1/2 teaspoon Salt
• 1/2 cup Cold unsalted butter
• 1/4 cup Ice water
• 8 ounces Cream cheese
• 1/4 cup Sour cream
• 2 Eggs
• 1/4 cup, chopped Fresh dill
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 4 ounces Smoked salmon

📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for a perfectly baked tart. Make sure it's fully preheated before you put your tart in!
2. In a large bowl, whisk together the flour and salt. This ensures everything is evenly combined and no pockets of salt end up in your crust!
3. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. If you're using a food processor, pulse until you get that crumbly texture; be careful not to over-process.
4. Gradually add the ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix; overmixing will create a tough crust, which we want to avoid!
5. Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap it tightly in plastic wrap and chill for at least 30 minutes. This chilling is essential; it allows the gluten to relax, preventing shrinkage during baking.
6. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. If it cracks, don't worry, just gently patch it up with your fingers. It's okay if it's not perfect; it'll still be delicious!
7. Carefully transfer the dough to your 9-inch tart pan. Gently press it into the bottom and up the sides. Trim any excess dough, and prick the bottom with a fork. This prevents air bubbles and ensures an even bake.
8. Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes. This step is called blind baking. It's so important; It pre-bakes the crust to prevent it getting soggy from the filling.
9. Remove the weights and parchment paper. Bake for another 5-7 minutes until the crust is lightly golden brown. This makes sure the bottom is cooked through and has a nice crispy texture!
10. While the crust is baking, prepare the filling. In a medium bowl, gently mix together the cream cheese, sour cream, eggs, dill, salt, and pepper. Make sure the cream cheese is softened; room temperature works best for easy mixing.
11. Once the crust is baked, carefully pour in the cream cheese mixture, spreading evenly. If you overfill it, it might overflow a bit while baking.
12. Arrange the smoked salmon slices on top of the cream cheese mixture. The beauty of this is you can arrange them how you like; it's a chance to be creative!
13. Bake for 20-25 minutes or until the filling is set and lightly golden. If you have a thermometer, the center should register around 160°F (71°C).
14. Let the tart cool completely on a wire rack before serving. This allows the filling to set properly; patience is a virtue in baking!
15. Once cool, carefully remove the tart from the pan. Slice and serve. Enjoy! Hopefully, it turns out deliciously!

📝 Notes

• Make sure your butter is very cold.
• Don’t overmix the dough, as this could result in a tough crust.
• Blind baking the crust will help to prevent it becoming soggy.
• Allow the tart to cool completely before serving to allow the filling to set properly. Impatience will ruin your masterpiece!