Gluten-Free Buttery Tart Dough for: Raspberry Tart with Ricotta Pastry Cream – Gluten Free

For this recipe use 4,  4 3/4″ tart pans (see them here).

Place the flour, salt and sugar in a medium sized bowl. Cut the cold butter and cream cheese into tablespoon chunks, add to bowl.
Use a pastry blender cut the butter and cream cheese into large bits, about 1/4″. Do not overwork.
Add the water to the whisked egg, blend into the bowl – mixing with a fork until it almost comes together.
– Veins of butter and cream cheese in the dough produce a flakier crust, do not overwork..
Quickly use your hands to bring the dough together into a ball.

Place on a floured work surface, cut the dough into 4 even pieces.
Roll each gently with your hands into a ball.
Place one ball on a lightly floured large sheet of waxed paper, cover with another sheet of waxed paper and quickly roll to 1/4 ” thick – about a 6″ circle.
Repeat with the remaining 3 dough balls. Pat each dough circle evenly into the tart shells, making a nice edge*.
Place them on a rimmed baking tray, refrigerate for about an hour until the dough is cold – this step insures a flaky crust.
*(If dough seems too soft (warm kitchen) – refrigerate them on a tray in the refrigerator until firm.

To bake the tart shells:
Preheat the oven to 350 degrees.
Prick the dough a bit with tines of a fork and bake until very golden, about 15 minutes. Do not under-bake.
Cool completely before filling.

To Finish the Raspberry Tarts:
Remove tart shells from their rings.
Fill each tart shell with a portion of Ricotta Pastry Cream, smooth the tops.
Top the four tarts with 1/2 pint (or more) of raspberries. Dust with confectioner’s sugar.
Use other fruits if desired.
Assemble before serving, or up to two hours prior (so the shells say crispy.)