Cream cheese pastry

Cream cheese pastry
  • Serves icon Makes about 500g of pastry
  • Time icon Hands-on time 20 min

This easy cream cheese pastry is a perfect base for savoury tart recipes.

Ingredients

  • 80g unsalted butter
  • 120g full-fat cream cheese
  • 50ml double cream
  • 250g plain flour, plus extra
  • ½ tsp fine salt

Method

  1. 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.)
  2. Shape the pastry into a fat disc, wrap in cling film, then chill for 1 hour before using.

delicious. tips

  1. Freeze the unbaked pastry for up to 1 month, wrapped in cling film. Defrost to use.

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