Cheese tart

Name: Cheese tart - Daiana I.
Ingredients: cream composition: 500g sweet cheese 3 tablespoons semolina 300 ml milk 3 eggs 4 tablespoons honey 1 packet vanilla sugar The base: 4 eggs 4 tablespoons sugar 4 tablespoons flour

Dessert - Cheese tart by Daiana I. - Recipia

I tried this recipe on a day when I was in the mood for something different, yet not too complicated. I found the combination of the cream cheese and the sponge cake layer on top quite interesting. It's the kind of tart you make with simple ingredients, without too much stress on technique. I love that everything comes together directly in the pan, and the honey in the filling adds a subtle and pleasant flavor. It’s easy to make, yet the result is distinctly different from a classic tart. Quick Info Total Time: about 1 hour and 45 minutes – 2 hours Preparation Time: 20-30 minutes Baking Time: 45-60 minutes for the first stage + 30 minutes for the second stage Servings: 8 Difficulty: medium Recipe Type: cheese tart, simple homemade dessert Ingredients For the cream cheese filling: - 500 g sweet cow cheese - 3 tablespoons semolina - 300 ml milk - 3 eggs - 4 tablespoons honey - 1 packet vanilla sugar For the sponge cake layer: - 4 eggs - 4 tablespoons sugar - 4 tablespoons flour Instructions 1. Heat the milk together with the semolina. Stir occasionally to prevent it from sticking to the bottom. Once the semolina is cooked (it should resemble a thicker semolina pudding), let it cool completely. If you're in a hurry, place the pot in a bowl of cold water and stir frequently, but ideally, let it cool to room temperature. 2. In a larger bowl, combine the sweet cheese, eggs, honey, and vanilla sugar. Add the cooled semolina. Mix everything with a wooden spoon or whisk until you have a somewhat uniform mixture. There's no need to overmix; it's okay if the cheese remains slightly grainy. 3. Line a round baking pan (about 24-26 cm) with parchment paper. Pour the cheese mixture directly into the pan and level it out. 4. Preheat the oven to 200°C (normal setting, without fan). Place the pan in the oven and bake the cream cheese for 45 minutes to up to an hour, depending on your oven. The mixture should set and develop a slight crust on top. 5. While the cream is baking, prepare the sponge cake layer. Separate the eggs. Whisk the egg whites until stiff peaks form. Gradually add the sugar and continue mixing until you achieve a glossy meringue that holds peaks. Gently fold in the egg yolks. Finally, add the flour in two batches, folding gently with a spatula to avoid deflating the mixture. 6. Once the cream cheese has set well, remove the pan from the oven and pour the sponge cake mixture on top. Level it gently and return it to the oven. Bake at the same temperature for another 30 minutes, until the sponge is nicely browned and cooked through (you can do the toothpick test if you're unsure). 7. After baking, let the tart sit in the pan for about 10 minutes. Then, invert it: place a plate on top of the pan, flip it quickly, and remove the parchment paper. The sponge will now be on the bottom, with the cream cheese on top. You can slice it while warm, but it cuts more neatly once completely cooled. Why I Make This Recipe Often I make it because it’s quick, doesn’t require complicated ingredients, and can easily adapt to what I have in the fridge. It keeps well in the fridge, so it’s great for the next day. I love that it’s a homemade dessert with less sugar. Tips and Variations Tips - Make sure the semolina is completely cool; otherwise, the eggs might cook too quickly when mixed with the cheese. - If using wetter cheese, drain it well beforehand. - Avoid using strongly flavored honey, as it can overpower the taste of the cheese. - Keep an eye on the baking – if the sponge browns too much, cover it loosely with parchment paper in the last few minutes. Substitutions - Honey can be replaced with sugar, adjusting the amount to taste. - Sweet cheese can be combined with a bit of mascarpone or ricotta for a smoother texture (but it's not necessary). - For a gluten-free version, you can try using gluten-free flour for the sponge cake. Variations - Add raisins or grated lemon zest to the cheese mixture for extra flavor. - You can sprinkle some powdered sugar on top after cooling. - If you prefer a denser texture, add a bit more semolina. Serving Ideas - It’s good warm, but also delicious cold. - It works well as a simple dessert or even for breakfast with yogurt or fresh fruit. - You can also add a thin layer of tart jam on top when serving. Frequently Asked Questions How long should I let the semolina cool before mixing it with the other ingredients? Ideally, it should be completely cool to the touch. If you're in a hurry, you can place the pot in a cold water bath and stir frequently. Can I use store-bought cottage cheese? Yes, but if it’s too watery, make sure to drain it well so the filling doesn’t turn out too soft. If I don’t have honey, what can I substitute it with? You can use sugar instead of honey. The amount can be adjusted to taste; start with 4-5 tablespoons and taste the mixture. Is the tart very sweet? No, if you use the exact amounts in the recipe, it’s only lightly sweet. You can slightly adjust the amount of honey or sugar to your liking. How do I know when the sponge cake is done? When it’s nicely browned, and if you insert a toothpick, it comes out clean. If it seems wet in the middle, let it bake for a few more minutes. Nutritional Values Approximately, per serving (out of 8): - Calories: 230-260 kcal - Protein: 9-11 g - Carbohydrates: 34-36 g - Fat: 6-7 g Values may vary depending on the type of cheese used and the amount of honey or sugar. It’s a fairly light dessert with a good protein content from the cheese and eggs. Storage and Reheating The tart keeps well in the fridge, covered, for up to 3 days. You can reheat a slice in the microwave, but it’s also fine cold. The sponge may absorb some moisture in the fridge, but it won’t lose its flavor. If you want it crispier on the outside, you can warm the slices in the oven for a few minutes.

Cheese tart

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