TARTE　AU　FROMAGE Cheese Tart III

October 31, 2007 French style light cheese tart using cottage cheese. Add a little salt and vanilla essence to the filling. Bake the shell beforehand, then fill it with the cheese cream and bake again.

●Preparation Tip ●Tart Shell Photo #1 Photo #2 Photo #3 Photo #4 In a bowl, cream together butter and sugar. Add beaten egg and blend well. (Photo #1) Fold in flour and mix lightly. Press the dough together to form a clump. (Photo #2) Wrap the dough in plastic wrap. Let it rest in the refrigerator for about an hour. Roll out the dough to 2mm thick. Press the dough into a tart mold and make small holes with a fork on the bottom. Get rid of excess dough using a knife. (Photo #3) Bake in a preheated oven at 180 °C (365 °F) for about 10 minutes until light brown. (Photo #4) ●Cheese Cream Filling Photo #1 Photo #2 Photo #3 In a bowl, cream together butter and sugar. Add beaten egg yolks and blend well. (Photo #1) Mix in cottage cheese, cream, salt and vanilla essence, in that order. (Photo #2) Fill the tart shell with the cheese cream filling 9/10 full. (Photo #3) Bake in a preheated oven at 180 °C (365 °F) for about 30 minutes until brown. Servings per Recipe Calories per Serving Ready In 6  one 18cm tart mold  0kcal 150 minutes Tart Shell butter 40g  sugar 40g  whole egg 20g  cake flour 100g  【Preparation】 - Allow butter to soften at room temperature. - Sift flour. Cheese Cream Filling butter 70g  sugar 30g  egg yolk 50g  cottage cheese 150g  whipping cream 40g  salt   vanilla essence   【Preparation】 - Allow butter to soften at room temperature.