,

Cream and cheese tart

Cream and cheese tart
lunch
Gourmet recipe
French cuisine
Desserts
Cream and cheese tart
Portions 4
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prep time
15 min
Cooking time
0 min
prep time
15 min
Cooking time
0 min
Ingredients
  • 200 g flour
  • 120 g butter
  • 70 g sugar
  • 1 egg yolk
  • 1 Salt knife tip
  • the grated rind of 1/2 lemon
  • 1/4 l of milk
  • 200 g sugar
  • 1 pinch of salt
  • the grated rind of 1 lemon
  • 4 egg yolks
  • 8 white gelatin sheets
  • 1/2 l of liquid cream
  • 500 g cottage cheese
  • 1/2 Cup of powdered sugar
Instructions
  1. Sift the flour on a pastry board and spread the butter into flakes on top. Make a hole in the center of the flour and pour the sugar into it, the yolk, the salt and lemon zest.
  2. Starting with the center, Knead all the ingredients in a hurry until you get a ductile dough. Form a ball with the broken dough and let it rest wrapped in aluminum foil or beard paper 2 hours in the refrigerator. Heat oven to 190 degrees. Spread the dough on a floured surface in the form of two cake bottoms of 26 cm in diameter each and cook them on a baking tray, at average height, 8-10 minutes, until they take on a light tan color.
  3. Cut one of the still hot bottoms in 12 Equal cake portions and let it cool along with the entire bottom on a rack. To make cream with cheese, bring to a boil while stirring the milk with the sugar, Salt, lemon zest and yolks. Remove from the heat. Undo the ge- Latina as directed and mix with milk. Put the milk to cool.
  4. Assemble the cream. When the milk starts to curdle, mix cottage cheese and whipped cream with it. Place the whole cake bottom in a removable mold and line the edges of the mold with a strip of beard paper.
  5. Pour the cream of cottage cheese on this background and smooth the surface. Let the cream harden in the refrigerator. Unmold the cake, Remove the paper from the edge and place the divided background on the cake.
  6. Sprinkle with sifted powdered sugar.
Notes
  • If you want to, You can also mix with cream cottage cheese fresh or frozen strawberries or raspberries, cherries, currants or blueberries. Defrost frozen fruits to the point where they can be spread well inside the cottage cheese cream; wash fresh fruits, Let them drain and let them be sprinkled for a few minutes with a little sugar.
Recipes easy to https://recetasdecocinafaciles.NET /

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