When it finally came out from the oven, it was extremely hard to wait. So I grab the knife and cut a nice piece of this gorgeos treat. It was so fresh, soft and divine, but also simple ant not expensive. My sweet tart dream came true and I slept like a child, because I knew that whole tart was laying in a fridge and waiting for me to wake up tommorow.
- Timing: 70-80 min. + 2 hours (to cool in a fridge)
- Portions: 10-12
- about 20-22 oz of frozen dough for crust (or can use already make pastry shell as well);
- 13.5 oz of creamy cheese or curd (“Philadelphia” is perfect);
- 3 big eggs;
- 2 tablespoons of sour cream;
- 1/2 cup of sugar;
- teaspoon of vanilla sugar;
- vanilla aroma;
- 1 1/2 tbpsn (0,5 oz) of grated coconut;
- about 1 cup of black currant home made jam.
- (Ignore this step if you’re using already baked pastry shelf.) Unfreeze dough in a room temperature. Preheat oven to 356 degrees. Roll and place in a tart pan (don’t forget the corners). Leave a bit of dough for crumble topping (not necessarily). Bake until golden for 10-15 minutes. Let cool in room temperature.
- Whisk curd or creamy cheese with sugar, beat in eggs, mix and add sour cream. Then add vanilla sugar, vanilla (or other) aroma, and grated coconut, mix everything again. Pour this pastry into dough shell, bring to the oven and bake for 40-45 minutes. Your cheese pastry after this must be jelly consistency (just don’t touch it) and thicken. Remove it and let stay cool in room temperature for a few minutes.
- Carefully add jam with a spoon on the top and spread it over. Now you can add some dough crumbs, if you want and if you’ve left some of the dough for that. However, it’s optional. Not, if you have crumbles on top, bake for about 15 minutes, if you don’t have crumbles, 8-10 will be enough. Remove tart again and let completely cool in room temperature. Then bring to the fridge and let stay for 2 hours.