Boat Tart

Ingredients:

For Pastry:

2 cups (260 grams) all purpose flour
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, at room temperature
6 ounces (170 grams) regular (full fat) cream cheese, at room temperature

For Filling:

3 large eggs, at room temperature
1 1/2 cups light brown sugar
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
4 tablespoons (55 grams) unsalted butter, melted and cooled

Instructions:

To Make The Pastry:

Cream 6 ounce of cream cheese and 1 cup of softened, unsalted butter. Beat until light and fluffy.

Add 1/4 teaspoon of salt. Add 2 cups of all purpose flour. Beat until well combined. Scrape down the sides and bottom of the pan.

Transfer pastry into floured surface. Divide pastry into 4 equal portions. Wrap in plastic and refrigerate for 1-2 hours or until firm.

For The Filling:

In a mixing bowl, add 3 large of eggs and beat. Add 1 1/2 cups of light brown sugar, 1/4 teaspoon of salt, 1 1/2 teaspoon of vanilla extract, and 4 tablespoons of unsalted butter (melted and cooled.) Beat until well combined and set aside.

Remove pastry from the refrigerator. On a floured surface, roll pastry until about 1/8 inch thick. Cut pastry and then gently fit into the tart tins. Remove the excess pastry, and place tart tins in a baking pan.

Fill tart tins about 3/4 full, sprinkle each with nuts (I'm using 3 kinds of nuts, pecans, walnuts and roasted peanuts) . Bake in the preheated oven for about 15 minutes or until the pastry has turned brown around the edges.

Remove from the oven and let it cool for 5 minutes before removing from the tins. Serve and enjoy!