Cream cheese pastry
- Published: 19 Apr 16
- Updated: 18 Mar 24
This easy cream cheese pastry is a perfect base for savoury tart recipes.
-
Makes about 500g of pastry
-
Hands-on time 20 min
Advertisement
Ingredients
- 80g unsalted butter
- 120g full-fat cream cheese
- 50ml double cream
- 250g plain flour, plus extra
- ½ tsp fine salt
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Have all your ingredients at room temperature. Whizz the butter, cream cheese and cream in a food processor until smooth. Pulse in the flour and salt in 2 batches until the pastry begins to come together, then remove to a lightly floured surface and knead for 30 seconds or so to bring it together. (If you don’t have a food processor,beat the butter, cream cheese and cream in a mixing bowl with an electric mixer, then stir in the flour using a wooden spoon.)
- Shape the pastry into a fat disc, wrap in cling film, then chill for 1 hour before using.
Recipe continues after advertising
Advertisement
- Recipe from April 2016 Issue
delicious. tips
Freeze the unbaked pastry for up to 1 month, wrapped in cling film. Defrost to use.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter