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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Found this recipe in a Kraft's What's Cooking Magazine that comes to my mail box four times a year. Haven't had much luck with pastry and thought maybe, just maybe, this might be as easy as it claims to be. And the result was it is! Also able to substitute the cream cheese with a flavoured one if making a savory tart. ie. Herb and Garlic, Light Sundried Tomato or Light Garden Vegetable Cream Cheese. Cooking time is chilling time. Ingredients:
1 1/2 cups flour |
1/2 cup butter |
125 g philadelphia cream cheese |
Directions:
1. Place all ingredients in food processor.
2. Pulse until mixture almost forms a ball.
3. Shape into a ball and refrigerate for 1 hour or until well chilled.
4. Roll out on lightly floured surface.
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