Christmas Chateau Recipe

Make the Crust

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.

Form the Dough

Add the ice water, one tablespoon at a time, mixing until the dough comes together. Avoid overmixing.

Chill the Dough

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat Oven

Preheat your oven to 350°F (175°C).

Roll Out the Dough

On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.

Blind Bake

Prick the bottom of the crust with a fork, cover with parchment paper, and fill with pie weights. Bake for 15 minutes, then remove weights and bake for another 5 minutes until golden.

Prepare the Filling

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and mix well.

Add Flavorings

Mix in the vanilla extract, lemon juice, and sour cream until fully incorporated.

Incorporate Eggs

Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.

Fill the Crust

Pour the filling into the prepared crust and smooth the top with a spatula.

Bake the Filling

Bake in the preheated oven for 45-50 minutes, or until the filling is set and the edges are lightly browned.

Cool the Tart

Let the tart cool at room temperature for 1 hour before refrigerating for at least 3 hours to set.

Prepare the Cranberry Topping

In a saucepan, combine the fresh cranberries, granulated sugar, and water. Bring to a boil over medium heat.

Cook the Topping

Reduce heat and simmer until the cranberries burst and the sauce thickens, about 10-15 minutes.

Cool the Sauce

Remove from heat and let the cranberry sauce cool down completely.

Garnish the Tart

Once the tart has cooled and set, spoon the cranberry topping over the filling. Garnish with mint leaves.