Paysan Breton Cream Cheese Orange Bars

Sweet, creamy, buttery and oh so easy!

Ingredients

Makes: 10-12 bars

Preparation time: 15 minutes

Cooking time: 45-50 minutes + chilling time

For the shortbread base

  • 250g plain flour

  • ½ tsp salt

  • 70g caster sugar

  • Zest of 1 large orange

  • 220g butter, chilled and cubed

 

For the filling

  • 220g Paysan Breton French Sea Salt cream cheese

  • 400g caster sugar 

  • 40g plain flour 

  • Juice of 1 large orange

  • Zest of 2 large oranges

  • 6 eggs

  • 1 tsp vanilla extract

  • Icing sugar, for dusting

  • Optional: slices of orange for decoration

Method

  • Pre-heat the oven to 180 º C and line a square baking tin with parchment paper. 

  • First make the shortbread base.

  • In a large bowl, combine the flour, salt, caster sugar and orange zest. Add the cubed butter. Using the tips of your fingers rub the butter through the flour until you have a breadcrumb like texture. Be careful not to over work it. 

  • Pour the mix into the prepared baking tin and press it down until compact. Bake in the oven for 20-25 minutes until just starting to turn golden brown. Set aside. 

  • Prepare the filling:

  • In a large mixing bowl, stir together the cream cheese and caster sugar until smooth. 

  • Mix in the flour, juice and zest of 2 oranges, the eggs and vanilla extract until completely incorporated. 

  • Pour the filling mixture over the shortbread base and place back in the oven for 40-45 minutes until set. 

  • Leave to cool for 15 minutes and then place in the fridge to cool for 3-4 hours. 

  • Remove from the tin, slice into bars and sprinkle with icing sugar. 

  • Optional: add slices of orange for an extra zesty kick.

Jade ThorneComment