I made this tart on a day when I was testing the new camera, but I still stuck to the old recipe. It’s a simple recipe, with sweet cheese and lard dough, and the filling has something fine and fluffy, like you find at 'Something Fine'. I like that there aren’t too many steps to follow. I used a round 28 cm pan and worked directly on baking paper, so I wouldn’t ruin the tart when taking it out.
Quick Info
Total time: about 45 minutes
Preparation time: 10-15 minutes
Baking time: 30 minutes
Servings: 8-10 slices, depending on how big you cut them
Difficulty: easy
Recipe type: cheese tart, dessert
Ingredients
500 g lard dough
140 g 'Something Fine' fluffy
200 g sweet cheese
150 g sugar
5 eggs
100 g golden raisins
Preparation method
1. Preheat the oven to moderate heat, about 180°C.
2. Line a round pan (28 cm diameter) with baking paper.
3. Roll out the lard dough into a round sheet, large enough to cover the bottom of the pan.
4. Place the dough sheet in the pan, arranging the edges. Prick the dough here and there with a fork. This helps prevent it from puffing up too much while baking.
5. In a bowl, mix the fluffy 'Something Fine', sweet cheese, sugar, eggs, and raisins. You don’t need to mix at high speed, just until well combined. The mixture should be smooth, without lumps.
6. Pour the cheese cream over the dough in the pan, leveling it gently with a spatula or the back of a spoon.
7. Place the pan in the preheated oven and bake for 30 minutes at moderate heat. Depending on your oven, check after 25 minutes to see if the filling has set and the edges of the dough have gained color.
8. Remove the pan, let the tart cool before slicing. It slices better when it’s just warm or at room temperature.
Why I make this recipe often
It doesn’t have many steps or complicated techniques. The ingredients are easy to find, and the taste is always pleasing to everyone. I like that I can portion it for more people without stress, and it remains good the next day.
Tips and variations
Tips
- The lard dough should be cold when you roll it out; don’t leave it too long on the counter, or it will become soft.
- If you want the edges of the pan to be as clean as possible, let the baking paper extend slightly so you can lift it more easily after baking.
- Raisins can be soaked beforehand in warm water if you want them softer, but it’s not mandatory.
Substitutions
- If you don’t have 'Something Fine', you can use another light cream cheese without added flavors.
- Sweet cheese can be fresh cow cheese.
- You can replace the raisins with dried cranberries if you prefer.
Variations
- For a subtle flavor, add a little grated lemon zest to the cheese mixture.
- If you don’t want raisins, the tart turns out fine without them, but the texture isn’t as interesting.
- You can use the dough in individual molds, adjusting the baking time.
Serving ideas
- It’s good on its own, but you can sprinkle a thin layer of powdered sugar after cooling.
- A slice of tart is also good with a glass of milk or coffee.
Frequently asked questions
Can I use another type of dough?
Yes, but the texture and taste with lard dough are quite specific. If you want, you can also try puff pastry, but it will be crunchier.
Can the tart be made without raisins?
Yes, you can omit them without problems, but you will have a simpler taste.
How do I know if the tart is baked?
The cream should be set, not liquid in the center, and the edges of the dough should be slightly browned.
Can I use fattier cheese?
Yes, if you have fattier cheese, it won’t ruin the final texture.
Can the tart be frozen?
I do not recommend freezing, as the cheese mixture changes texture after thawing.
Nutritional values
Estimated for a slice (out of 10): approximately 280-320 kcal, 8-10 g protein, 14-16 g fat, 34-38 g carbohydrates. Values vary depending on how fatty the cheese is and the thickness of the dough used. Sugar and raisins increase carbohydrate intake.
Storage and reheating
The tart keeps in the fridge, covered, for 2-3 days. I do not recommend reheating in the oven or microwave, as the filling can release whey and become soft. It’s better cold or at room temperature. If you want, you can take out a slice 15-20 minutes before serving, so it’s not too cold.
Quick Info
Total time: about 45 minutes
Preparation time: 10-15 minutes
Baking time: 30 minutes
Servings: 8-10 slices, depending on how big you cut them
Difficulty: easy
Recipe type: cheese tart, dessert
Ingredients
500 g lard dough
140 g 'Something Fine' fluffy
200 g sweet cheese
150 g sugar
5 eggs
100 g golden raisins
Preparation method
1. Preheat the oven to moderate heat, about 180°C.
2. Line a round pan (28 cm diameter) with baking paper.
3. Roll out the lard dough into a round sheet, large enough to cover the bottom of the pan.
4. Place the dough sheet in the pan, arranging the edges. Prick the dough here and there with a fork. This helps prevent it from puffing up too much while baking.
5. In a bowl, mix the fluffy 'Something Fine', sweet cheese, sugar, eggs, and raisins. You don’t need to mix at high speed, just until well combined. The mixture should be smooth, without lumps.
6. Pour the cheese cream over the dough in the pan, leveling it gently with a spatula or the back of a spoon.
7. Place the pan in the preheated oven and bake for 30 minutes at moderate heat. Depending on your oven, check after 25 minutes to see if the filling has set and the edges of the dough have gained color.
8. Remove the pan, let the tart cool before slicing. It slices better when it’s just warm or at room temperature.
Why I make this recipe often
It doesn’t have many steps or complicated techniques. The ingredients are easy to find, and the taste is always pleasing to everyone. I like that I can portion it for more people without stress, and it remains good the next day.
Tips and variations
Tips
- The lard dough should be cold when you roll it out; don’t leave it too long on the counter, or it will become soft.
- If you want the edges of the pan to be as clean as possible, let the baking paper extend slightly so you can lift it more easily after baking.
- Raisins can be soaked beforehand in warm water if you want them softer, but it’s not mandatory.
Substitutions
- If you don’t have 'Something Fine', you can use another light cream cheese without added flavors.
- Sweet cheese can be fresh cow cheese.
- You can replace the raisins with dried cranberries if you prefer.
Variations
- For a subtle flavor, add a little grated lemon zest to the cheese mixture.
- If you don’t want raisins, the tart turns out fine without them, but the texture isn’t as interesting.
- You can use the dough in individual molds, adjusting the baking time.
Serving ideas
- It’s good on its own, but you can sprinkle a thin layer of powdered sugar after cooling.
- A slice of tart is also good with a glass of milk or coffee.
Frequently asked questions
Can I use another type of dough?
Yes, but the texture and taste with lard dough are quite specific. If you want, you can also try puff pastry, but it will be crunchier.
Can the tart be made without raisins?
Yes, you can omit them without problems, but you will have a simpler taste.
How do I know if the tart is baked?
The cream should be set, not liquid in the center, and the edges of the dough should be slightly browned.
Can I use fattier cheese?
Yes, if you have fattier cheese, it won’t ruin the final texture.
Can the tart be frozen?
I do not recommend freezing, as the cheese mixture changes texture after thawing.
Nutritional values
Estimated for a slice (out of 10): approximately 280-320 kcal, 8-10 g protein, 14-16 g fat, 34-38 g carbohydrates. Values vary depending on how fatty the cheese is and the thickness of the dough used. Sugar and raisins increase carbohydrate intake.
Storage and reheating
The tart keeps in the fridge, covered, for 2-3 days. I do not recommend reheating in the oven or microwave, as the filling can release whey and become soft. It’s better cold or at room temperature. If you want, you can take out a slice 15-20 minutes before serving, so it’s not too cold.