Cheese and raisin tart

Dough: In a large bowl, we put cold butter cut into cubes, the fresh egg, sugar, and mix everything by hand until the ingredients start to combine and form a smooth paste. It is important for the butter to be cold to achieve a fluffy and crispy texture. We add the grated orange zest, which will give the dough an enticing aroma, the salt, essential for balancing flavors, and the baking powder, which will help the dough rise beautifully during baking. We start incorporating the flour gradually, sprinkling it into our mixture. We knead gently, just enough to combine all the ingredients, avoiding overworking the dough to prevent it from becoming elastic. Once we have a smooth dough, we wrap it in plastic wrap and put it in the refrigerator for about 30 minutes to firm up a bit and make it easier to handle.

Filling: In another bowl, we add the crumbled cheese using a fork, ensuring there are no lumps. We continue with the fresh cream, eggs, sugar, and grated orange zest, mixing well until everything becomes creamy and uniform. The orange zest will add a fresh taste, and the sugar will sweeten the filling, balancing the acidity of the cheese. Finally, we incorporate the vanilla essence, which will add an extra flavor, and the raisins, which will hydrate during baking, bringing a pleasant contrast of textures.

After the dough has been in the refrigerator, we take it out and sprinkle flour on the work surface. We roll out a thin sheet, being careful not to make it too thick, so it bakes evenly. We line a heat-resistant dish with parchment paper (in my case, a dish with a diameter of 22 cm is ideal) and place the sheet of dough, pressing gently with our fingers to fit well on the bottom and sides. The filling is poured evenly over the dough, then we cut off the excess dough, which I used to cut some thin strips, which I twisted and artistically placed on top of the filling.

We place the tart in the preheated oven at the right temperature and bake for 45-50 minutes until it is beautifully browned and the filling is well set. After baking, we take the tart out and let it cool slightly in the dish before dusting it with sugar for an elegant appearance. We serve the tart warm, savoring each slice, and despite the cracks that may appear, the taste will be divine, leaving us with sweet memories and a desire to make it again.