Chocolate and fresh cheese tart

Ingredients

For the pastry

• 80 g butter
• 200 g flour
• 1/4 teaspoon salt
• 4 tablespoons powdered sugar
• 1 packet vanilla sugar
• 1/2 packet baking powder
• 2 tablespoons mineral water

For the filling

• 500 g fresh cheese
• 4 tablespoons granulated sugar
• 1 packet vanilla sugar
• 100 g liquid whipping cream
• 1 packet gelatin (10 g)
• 3 tablespoons water
• 150 g chocolate

Preparation

1. Put the butter, flour, salt, powdered sugar, vanilla sugar and baking powder in a bowl. Work them together until crumbly, add the mineral water and mix until the dough comes together. 2. Cover the dough and refrigerate it for at least 30 minutes. 3. Roll the dough out into a 24 cm tart tin, prick it here and there with a fork and bake at 180°C for 15-20 minutes, until the edges are lightly golden. 4. Leave the base to cool for 30 minutes. Meanwhile, soak the gelatin in water for 10 minutes, then melt it in a bain-marie for 2 minutes, without letting it boil. 5. Mix the fresh cheese with the granulated sugar and vanilla sugar. Fold in the whipped cream, then mix the melted gelatin with a few spoonfuls of the cheese mixture and pour it into the bowl. 6. Melt 120 g of chocolate in a bain-marie for 2 minutes. Divide the filling in two and stir the melted chocolate into one half. 7. Spread the chocolate filling over the cooled base, then add the plain filling on top and smooth the surface. Melt the remaining 30 g of chocolate in a bain-marie for 2 minutes and decorate the tart. 8. Refrigerate the tart for 4 hours, until the filling has set.