Festive Cheese Tart
The perfect Shavuot cake. What could be a better way to celebrate than with a milky dessert other than cheesecake. Garnished with whipped cream and fruits this cake will impress your guests.
Ingredients
For the dough:
- ⅔ cup (150 grams) flour
- 1 stick (100 grams) cold butter, cut to cubes
- 4 tablespoon (40 grams) powdered sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 egg
For the filling:
- 1 egg
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups (500 grams) cream cheese 5% (you can use higher % if you want a more rich flavor)
- ¼ cup sugar
- 3 tablespoon cornstarch
- Zest of one lemon
For decoration:
- Whipped cream
- Fruits that you like
Instructions
- In a food processor with a steel blade, add the flour, butter, powdered sugar, vanilla, and salt, then process until a crumbly mixture is obtained.
- Add the egg and continue to process until the dough lumps are formed.
- Transfer the dough to a lightly floured work surface and form a disc shape.
- Wrap in plastic wrap and cool in the refrigerator for an hour.
- On a floured surface, roll out the dough to a 3-4 mm thick sheet and set aside the baking pan, making sure to create a right angle between the side and the base, ensuring that the edges remain high.
- Stab the dough, evenly, with a fork.
- Freeze the dough inside the pan for an hour.
- Set the oven to 170°C / 350°F fan.
- Place a sheet of heat resistant nylon or crumpled baking paper on the dough and fill with dry beans/chickpeas or special weights for baking. (This is known as “Baking blind" and is the process of baking a piecrust or other pastry without the filling.)
- Bake blind for 13 minutes.
- Remove the weights from the dough and continue baking for 5 more minutes.
- Mix all of the filling ingredients in a bowl.
- When the 5 minutes are over, pour the filling into the dough and bake for 30 minutes.
- Cool the tart at room temperature.
- Decorate with whipped cream and fruits.
