Lilikoi Cream Cheese Tart
 
 
Inspired by Little Ferraro Kitchen blog
Author:
Serves: 10
Ingredients
  • Special Equipment - 10" tart pan with removable bottom
  • For the crust
  • 13 full sheets Honey Maid honey graham crackers
  • 2 tablespoons sugar
  • 6 tablespoons Earth Balance Buttery Sticks (or butter), melted
  • For the Cream Cheese Tart
  • 1 8 ounce container + 9 level tablespoons (1½ c + 1 tablespoon total) of Green Valley lactose free cream cheese at room temperature (or regular cream cheese)
  • ⅓ cup sugar
  • ⅓ cup + 1 tablespoon fresh lilikoi juice
  • 1 large egg, beaten
  • For the glaze
  • 3 tablespoons water
  • 1¼ teaspoons unflavored gelatin
  • 5 tablespoons + 2 teaspoons fresh lilikoi juice
  • 2 tablespoons + 2 teaspoons sugar
Preparation
  1. Preheat oven to 350 degrees
  2. Pulse graham crackers in a food processor until finely ground. Add sugar and pulse a few times to combine with the graham cracker crumbs. Transfer to a large bowl and stir in melted Buttery Sticks. Press mixture into the bottom of the pan and up the sides. I find that using a small pyrex custard cup helps with forming the crust perfectly around the edges. Disposable gloves come in handy as well when pressing the crust into the pan. Bake the crust on a baking sheet for 13-15 minutes until lightly browned. Remove to a cooling rack while you prepare the filling.
  3. Using an electric hand held mixer on medium speed, mix together the room temperature cream cheese and sugar until smooth. Add lilikoi juice and mix until combined. With a rubber spatula, stir in the beaten egg. Pour mixture into the graham cracker crust. Bake on a cookie sheet for 40 minutes. The cream cheese tart is done when the cake's center has a slight jiggle when you gently shake the pan. It will firm up as it cools. Transfer to a cooling rack and cool completely before adding your glaze.
  4. Once the tart is cool, prepare the glaze. Place the water in a small bowl and sprinkle with the gelatin. Let this sit undisturbed for a few minutes. Meanwhile in a small saucepan, combine the lilikoi juice and sugar over medium heat and stir until the sugar dissolves and the mixture feels hot to your fingertip. The mixture should not boil or the gelatin may not set properly. Remove the pan from the heat and pour half of the hot liquid into the gelatin mixture. Stir quickly to dissolve the gelatin making sure the mixture is smooth. Transfer the gelatin mixture back to the pan, stirring to combine with the remaining juice. Prepare an ice water bath in a medium bowl that will comfortably fit the saucepan. Place the saucepan in the ice water bath and with a spatula stir the lilikoi mixture constantly until it is cold and becomes syrupy. Pour some of the glaze over the cooled cream cheese tart spreading it evenly. You may not need all of the glaze. Refrigerate until set, at least 3 hours. Another option for a light glaze is to soften lilikoi jelly in the microwave and brush it over the top of the tart.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2017/01/26/lilikoi-cream-cheese-tart/