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Recipe Category / Pies and Tarts

Cheesecake tart

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Cheesecake tart

Method

For the crust

  • Preheat the oven to 160ο C (320ο F) set to fan.
  • In a bowl add the flour, icing sugar, salt, and the ice-cold butter cut into cubes.
  • Crumble the mixture with your hands, by wearing gloves, and break down the butter until the flour becomes yellow like wet sand.
  • Add the egg, the ice-cold water, and mix until your mixture thickens and you get an elastic dough.
  • Wrap the dough with plastic wrap and refrigerate for 1 hour to rest.
  • Spread parchment paper onto your working surface and dust with a little flour.
  • With your hands, spread the frozen dough and place it onto the parchment paper.
  • Dust it with flour, cover with parchment paper, and start rolling it well with a rolling pin.
  • Roll your dough back and forth. Turn the dough sideways and keep rolling.
  • If the parchment paper creases, add more flour and keep rolling it with the rolling pin.
  • Remove the parchment paper, wrap the dough onto the rolling pin, and transfer into a buttered and floured tart pan of 27 cm diameter.
  • Press the dough well with your fingers, so that it sticks to the sides.
  • Cut the excess dough and fill any possible gaps.
  • With a fork, prick the dough’s base on several spots.
  • Spread 2 pieces of plastic wrap and add legumes as pie weights, so that your tart won’t rise.
  • Fold the plastic wrap’s edges inwards and bake for 20 minutes.
  • Remove from the oven, take out the pie weights, and put it again in the oven, for 20 minutes, so that it is well baked. You cannot cook the legumes that you used as pie weights. You can only use them again as pie weights for your tarts.
  • Remove from the oven, spread the whole surface of the tart with egg wash (an egg yolk diluted in 1 tablespoon water) and bake at 160ο C (320ο F) for 2 more minutes, until golden.
  • Remove from the oven and allow 20 minutes for your crust to cool.

For the filling

  • Preheat the oven to 160ο C (320ο F) set to fan.
  • In a mixer’s bowl add the icing sugar, eggs, salt, and vanilla extract.
  • Beat with the whisk attachment at medium speed for 5 minutes until the mixture is fluffy.
  • Add the cream cheese, the food coloring paste, and keep beating for 2-3 more minutes until the mixture is homogenized.
  • Add the filling on top of the tart and bake for 20 more minutes in the oven.
  • Let it cool well.

For the whipped cream

  • In a mixer’s bowl add the cold heavy cream, icing sugar, and vanilla extract. You can refrigerate the mixer’s bowl so that it will also be cold.
  • Beat at high speed to the consistency of yogurt and until the whisk starts forming lines onto the beaten cream. Do not beat any longer or it will split!
  • The time needed to make the whipped cream depends on the fat content of the heavy cream, how well chilled it is, and how powerful your mixer is.
  • When ready, stop the mixer and remove the bowl.
  • If you want to use the whipped cream right away, beat it for a few more seconds with a hand whisk so that it becomes thicker.
  • Transfer into a pastry bag and decorate the tart on top.
  • Serve with the sugar paste hearts and the red sanding sugar.
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Nutritional
Chart

Nutrition information per portion

438
Calories (kcal)
22 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

29.0
Total Fat (g)
41 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

18.0
Saturated Fat (g)
90 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

37.0
Total Carbs (g)
14 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

19.0
Sugars (g)
21 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

6.2
Protein (g)
12 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

-
Fibre (g)
0 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.0
Sodium (g)
0 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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