This is a good thing for me as well. This tart was originally designed to have goat cheese in the recipe. I forgot to put “goat cheese” on my shopping list and started to make the tart without realizing there was none to be found. So pepper cream it was! I was really happy with the result, but I also believe this Watermelon Radish Pepper Cream Tart would be great with goat cheese.
So May Radish Choices
You can also use whatever type of radish you like or have on hand for this tart. I found these watermelon radishes at the farmer’s market recently and could not resist their beautiful pink color. A wonderful variety of others, including green meat and black, were on display. But I just have to have the pink ones. I can chalk the gravitational pull to the pink up to my girl genes, maybe, but mostly I knew they would be pretty in photographs. #foodbloggermentality
Forgive me for being all matchy-matchy, but these glorious radishes deserved better than a plain flour crust. They needed a pretty frame for their beauty. I simply added beet powder to a simple tart crust recipe. A visual game-changer.
However, what is pretty in photos, like this Watermelon Radish Pepper Cream Tart, is usually beautiful on a table and a bonus for those of you who like to obsess over the presentation when they entertain. #dontlookatme
Frankly, although I adore their gorgeous color, I do not like the flavor of beets. The taste is too strong for me. However, the powder adds a hint of savory flavor to the crust that is not at all beet-like. The tart is creamy with a pleasing sharp spike of pepper, which pairs well with the radish flavor.
Watermelon Radish Pepper Cream Tart in a Beet Crust
Ingredients
- 1+1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons beet powder
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 3-4 tablespoons ice water
- 2 medium-sized watermelon radishes peeled and thinly sliced
- 1 cup sour cream room temperature
- 1 package 8oz cream cheese, room temperature
- 2 eggs
- 1+1/2 teaspoons freshly ground pepper more if you are a pepper lover
- kosher salt
Instructions
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In a food processor, pulse together the flour, salt, and beet powder until combined.
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Add the cold butter pieces to the processor and pulse until they become pea-sized lumps in the mixture.
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Add the water one tablespoon at a time, pulsing, just until the mixture sticks together in dough form.
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Wrap the dough in plastic cling film and refrigerate for 30 minutes.
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Preheat the oven to 350 degrees F.
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Grease and flour a 9" tart pan.
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Roll out the crust dough into a circle on a floured work surface.
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Transfer to the pan and crimp the edges. Use a fork to poke some holes in the bottom of the crust.
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Place a layer of parchment paper inside the pan on top of the dough. Place pie weights on top of the pan.
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TIP: If you do not have pie weights, fit a springform pan inside the tart pan on top of the crust with a layer of parchment paper in between. I have pie weights but I find this method much easier.
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Place the pan in the oven and blind bake the crust for 20 minutes. Remove from oven and let cool.
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Preheat the oven to 350 degrees F.
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In a separate bowl, beat together the sour cream and cream cheese. Beat in the eggs. Mix in the freshly ground pepper. Stir in the kosher salt.
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Pour the cream mixture into the pre-baked tart shell.
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Place the tart in the oven and bake for 20 minutes.
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Remove the tart from the oven and place the sliced radishes over the top of the tart.
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Return the tart to the oven and bake for another 15-20 minutes.
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Remove from oven. Let cool for 10-15 minutes before slicing and serving.
So, do you like this Watermelon Radish Pepper Cream Tart in a Red Beet Crust? Then also check out some of these other delicious recipes:
GERMAN POTATO PANCAKES WITH RADISH LEAF PESTO
RADISH MINT CREAM SOUP
RAINBOW RADISH BEET POTATO SALAD
