Simple Green Cheese Tart (Sweet Version)
A tart-baked fresh cheese pie in the old style; an ancestor of modern cheesecakes in (at least) two universes
Equipment
- stand mixer or electric hand beater
- mixing bowl
- Tart pan or tin,, 25cm / 10 inch
Ingredients
Filling ingredients
- 450 grams farmer cheese, dry curd cheese, or drained cottage cheese (If you have access to a central European-style slightly-pressed curd cheese such as Tvarog, this is ideal)
- 150 grams full fat cream cheese
- 3 eggs
- 1 egg yolk
- 100 grams granulated sugar (white or brown)
- 1 tsp lemon extract (Or substitute other flavorings of your choice)
- 1 tsp vanilla (Omit if you're doing a savory version of this tart)
Half-wholemeal shortcrust pastry (single crust)
- 60 grams plain flour
- 60 grams wholemeal flour
- 30 grams butter (cold, cubed)
- 30 grams lard (cold; if unavailable, substitute butter or other chilled baking fat)
- 40 ml very cold water (Depending on your flour's absorbency, add up to another 10ml if necessary)
- 1 pinch salt
Instructions
- If you keep your eggs in the refrigerator, remove them and allow them to come up to room temperature.
- Prepare your pastry recipe and allow it to rest in the refrigerator for half an hour before rolling out. (Please note that the ingredient amounts given above are for a single-crust tart. If for some reason you want enough pastry for a double crust tart, please use the recipe at https://dduane.link/WholemealShortcrustPastry.)
- During the pastry's resting time, use a stand mixer or hand beater to beat the eggs and egg yolks until thick and creamy. Normally this will take fifteen to twenty minutes.
- When the egg mixture has thickened and bulked up somewhat, add the extracts/flavorings and continue beating until well combined.
- Add the sugar and continue beating until thoroughly combined.
- Add the cream cheese and beat very well for three to five minutes.
- Finally slow the beater down and crumble the curd cheese into the mixture. Beat gently for another few minutes.
- Line your pastry tin or pan with the shortcrust pastry dough. Prick its surfaces well with the tines of a fork.
- Preheat your oven to 180℃ / 375℉.
- When the oven has come up to heat, spoon the cheese and egg mixture into the pastry pan. The batter will be quite wet and shouldn't require smoothing.
- Grate a little nutmeg and/or allspice over the top of the tart and put it into the oven on a center rack.
- Bake for 45-50 minutes or until golden brown on top. (Rotate it if necessary halfway through so that the browning will be even.)
- When baked, remove and allow to cool on a rack for at least an hour (and two would be better) so that it will firm up before slicing. Better yet, though, allow it to rest overnight before slicing and serving.
- Serve with fresh fruits or berries, or with some whisked/whipped cream cheese on the side. (And maybe even both!)