Cheese cream tart with cucumber jelly

Name: Cheese cream tart with cucumber jelly - Jana K.
Ingredients: Dough: 300 g flour 200 g soft butter 2 tablespoons sour cream 2 eggs 1 teaspoon salt Filling: 3 boxes x 400g natural cream cheese; something fine and creamy Delaco 4 eggs 1 bunch of dill Cucumber jelly: 2 cucumbers fabio 5 g granulated gelatin (half a packet) 1 teaspoon lemon juice salt

Appetizers - Cheese cream tart with cucumber jelly by Jana K. - Recipia

The cheesecake and cucumber jelly tart is a cold appetizer featuring a tender crust, creamy filling, and a fresh layer of cucumber. The dough is prepared in a food processor and needs to chill in the refrigerator for a few hours, while the baked tart requires sufficient time to cool before receiving the jelly. It’s important not to rush these steps, as the jelly only sets properly on a well-chilled tart. Quick Info Total Time: cannot be precisely determined; the recipe includes a few hours for chilling the dough, a few hours for cooling the tart, and 5-6 hours for setting the jelly Preparation Time: not specified in the original recipe Baking Time: 40 minutes Baking Temperature: 180 degrees Celsius Servings: not specified; the tart is cut after it has completely cooled Difficulty: medium Recipe Type: savory tart, cold appetizer, suitable for Easter meals Ingredients For the crust 300 g flour 200 g soft butter 2 tablespoons sour cream 2 eggs 1 teaspoon salt For the filling 3 packages of 400 g natural cream cheese, type Ceva Fin Cremos Delaco 4 eggs 1 bunch of dill No additional salt is needed for the filling. The cream cheese is salty enough. For the cucumber jelly 2 cucumbers Fabio 5 g granulated gelatin, which is half a packet 1 teaspoon lemon juice Salt, to taste For decoration Finely chopped cucumber peel Preparation Method 1. Prepare the dough Place the flour, soft butter, sour cream, eggs, and salt in the bowl of the food processor. Mix until the ingredients come together to form a smooth dough. Remove the dough, wrap it in plastic wrap, and leave it in the refrigerator for a few hours. This step is necessary before rolling it out, as the dough needs to be cold and firm enough to work with easily. 2. Prepare the baking sheets and roll out the dough Cut two sheets of baking paper to the size of the tray, specifically 23 x 30 cm. Place the dough between the two sheets and roll it out with a rolling pin until it reaches the exact size of the tray and is about 0.5 cm thick. The baking paper helps in rolling out the dough and makes it easier to transfer. Place the dough in the tray, keeping the baking paper underneath. Remove the top sheet and prick the dough all over with a fork. 3. Prepare the cheese filling Put the cream cheese in a bowl and mix it with the 4 eggs. Chop the dill and incorporate it into the mixture. Do not add salt at this point. The cheese is already salty enough, and the filling will season during baking. Pour the cream cheese mixture over the pricked dough and level the surface gently. 4. Bake the tart Place the tray in the preheated oven at 180 degrees Celsius and bake the tart for about 40 minutes. If you have a convection oven, this setting is recommended. The tart is ready when the cheese filling starts to crack slightly. Do not wait for it to brown on top. For this recipe, the cream should remain as white as possible. Remove the tray from the oven and let the tart cool completely for a few hours. Do not pour the jelly over a warm or just slightly cooled tart. 5. Prepare the cucumber jelly Peel the two cucumbers and remove the seeds. Place the remaining pulp in a blender and blend well until you get the finest mixture possible. Add salt and lemon juice. Hydrate the gelatin beforehand, according to the usual method for granulated gelatin, then melt it in a bain-marie. Incorporate the melted gelatin into the cucumber mixture and blend until smooth. 6. Cover the tart with jelly Pour the cucumber jelly over the cooled tart. Tilt the tray gently in all directions so that the jelly spreads evenly over the entire surface in a uniform layer. Place the tart in the refrigerator for 5-6 hours. The jelly needs to set well before slicing. 7. Portion and decorate Once the tart has chilled sufficiently in the refrigerator, cut it into pieces. Decorate the portions with finely chopped cucumber peel. Why I make this recipe often I love it because it can be prepared in advance and served cold, eliminating last-minute work. The cream cheese gives the filling substance, while the cucumber jelly completely changes the texture of the tart and adds freshness. It’s perfect for an appetizer platter, festive meals, or occasions when you want something that can be neatly portioned after a few hours in the refrigerator. Tips The dough should be chilled for a few hours before rolling out. If it’s too soft, it will be harder to roll out and will lose its shape more easily. Roll out the dough between the sheets of baking paper. It’s easier to achieve the 23 x 30 cm size, and transferring it to the tray can be done without tearing the crust. Do not salt the filling without tasting or considering that the cheese is already salty. The original recipe does not add salt at this step. Watch for the moment when the cream starts to crack slightly. If the tart browns, the surface will no longer remain white. Complete cooling is essential before pouring the jelly. The tart needs to sit for a few hours after baking, and after adding the jelly, it needs another 5-6 hours in the refrigerator. Substitutions For this recipe, the main ingredients do not have specified substitutions in the source. The cream cheese used is natural cream cheese, type Ceva Fin Cremos Delaco, and the total amount is 1,200 g. Variations The recipe can also be made without the cucumber peel decoration if you prefer a simpler presentation. The jelly remains the same: peeled and seeded cucumber, salt, lemon juice, and gelatin. For a uniform appearance, it’s important that the jelly is spread evenly over the entire surface, regardless of whether the tart is cut into squares or smaller pieces for an appetizer platter. Serving Ideas Serve the tart cold, cut into portions. It’s suitable for appetizer platters and can be included in an Easter menu. The decoration with finely chopped cucumber peel is added after slicing or before serving. Frequently Asked Questions How long should the dough chill in the refrigerator? The recipe states “a few hours,” without a specific time frame. It’s important to be well chilled before rolling out, so do not shorten this step. Can I pour the jelly immediately after taking the tart out of the oven? No. The tart needs to cool completely for a few hours. The jelly is only poured over the cooled filling. Why is no salt added to the cream cheese? The cream cheese is salty enough for this filling. Adding extra salt can make the tart too salty. How can I tell if the tart is baked? After about 40 minutes at 180 degrees, the cream cheese will start to crack slightly. This is the sign that the tart is done. It’s not necessary for the surface to brown. How long should the tart with jelly stay in the refrigerator? After pouring the cucumber jelly, the tart should be left to chill for 5-6 hours before slicing. Nutritional Values The values below are estimates, as they depend on the exact brand of cream cheese, the size of the eggs, and the number of servings the tart is cut into. For 100 g of tart, the estimate is approximately: 220-270 kcal 8-10 g protein 12-16 g carbohydrates 17-22 g fat Cucumber and lemon juice contribute very few calories. Most of the fat and calories come from butter, cream cheese, and eggs, while carbohydrates mainly come from flour. An exact value per serving cannot be provided as the recipe does not specify how many pieces are obtained. Storage and Reheating Store the tart in the refrigerator, covered, as it contains cream cheese, eggs, and cucumber jelly. It is an appetizer that is served cold and is not recommended for reheating. Only take out the amount needed for serving, and keep the rest refrigerated until the next portioning.

Cheese cream tart with cucumber jelly

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