Summer Savory Cream Tart without Eggs

🌞 Summer Savory Cream Tart without Eggs
An original and scenic idea for an aperitif or a summer buffet
If you love cream tarts but are looking for a savory, fresh, and light version — maybe even without eggs — this recipe is for you! The Summer Savory Cream Tart without Eggs is perfect for impressing guests with a colorful, tasty, and easily customizable dish. Ideal for garden lunches, birthdays, or aperitifs with friends!

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Difficulty: Easy
Cost: Economical
Preparation time: 1 Hour
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: Summer, All Seasons

Ingredients for the Summer Savory Cream Tart without Eggs:

2 1/2 cups all-purpose flour
9 tbsp butter
1/3 cup water (cold)
salt
7 oz herb cream cheese
3 1/2 oz ricotta
1 tbsp grated Parmesan cheese
1 tbsp milk
pepper
lemon zest
7 oz ricotta
3 1/2 oz cream cheese
1 3/4 oz Parmesan cheese
salt
pepper
basil (optional)

Steps

For the preparation of the Summer Savory Cream Tart without Eggs, watch the video HERE.

Prepare the base:
In a large bowl, combine the flour with the diced butter and a pinch of salt. Quickly work with your fingertips until the mixture is sandy. Add the water gradually and knead until a homogeneous dough is obtained. Cover with cling film and let rest in the fridge for 30 minutes.
Roll out the dough to a thickness of about 1/8 to 3/16 inches.
Cut out two identical shapes in the form of a number, letter, or heart (use a paper stencil or cardboard templates). Place them on a baking sheet lined with parchment paper and bake at 356°F for 15-20 minutes until golden. Let cool completely.
Preparation of the first cream:
In a bowl, mix the herb Philadelphia with the ricotta until a smooth cream is obtained. Add Parmesan if you desire a stronger taste. If the cream is too thick, soften with a tablespoon of fresh cream or milk. Adjust with black pepper and, if desired, lemon zest or chives. Transfer the cream to a piping bag to fill the cream tart.
Preparation of the second cream:
Work the ricotta with the cream cheese until a homogeneous mixture is obtained. Add the Parmesan, mix well. Adjust with salt and pepper and optionally add chopped basil for a fresh aroma. Put the cream in the piping bag.
Assemble and decorate
Place the first base on a tray. Decorate with tufts of the first cream all over the surface,
Add cold cuts as desired then overlap the second base and repeat the operation using the second cream. Finish with the final decoration: alternate colors, textures, and flavors for a wow effect!
Bon appétit!