TORTA　AL　FORMAGGIO Cheese Tart

October 10, 2007 Italian style cheese tart. The shell is made with the dough from the “Cheese Cookie Balls” recipe. After baking the cookie shell in the mold, fill the shell with the cheese cream filling and bake again. To make it simple, you can bake the filling in ramekins without using the shell.

●Preparation Tip ●Tart Shell Photo #1 Photo #2 Photo #3 Photo #4 In a bowl, cream together butter, cream cheese and sugar. Stir in egg yolk and flour, in that order, and blend. (Photo #1) Place the dough in a plastic bag and let it rest in the refrigerator for about an hour. (Photo #2) Roll out the dough into 2mm thick. Press the dough into a tart mold and make small holes with a fork on the bottom. (Photo #3) Bake in a preheated oven at 180 °C (365 °F) for about 10 minutes until golden. (Photo #4) ●Cheese Cream Filling Photo #1 Squeeze a lemon and grate the lemon skin. Place cream cheese in a bowl. Mix in sugar, lemon juice and grated lemon skin, in that order. (Photo #1) ●Finish Photo #1 Fill the cooled tart shell with the cheese cream filling 9/10 full. Sprinkle with almond slices generously on top. Bake in a preheated oven at 180 °C (365 °F) for about 15 minutes until golden. (Photo #3) After cooling, sprinkle with confectioners’ sugar generously. Servings per Recipe Calories per Serving Ready In 6  one 18cm tart mold  0kcal 150 minutes Tart Shell cream cheese 80g  butter 20g  sugar 50g  egg yolk 10g  cake flour 100g  【Preparation】 - Allow cream cheese and butter to soften at room temperature. - Sift flour. Cheese Cream Filling cream cheese 150g  sugar 30g  lemon 1  【Preparation】 - Allow cream cheese to soften at room temperature. Finish sliced almonds 50g  confectioners’ sugar