Spanish Cheese Tart

Flao

No recipe Image

Have you prepared this dish and taken a picture?

print save Save to... share with friends upload images

Ingredients

	For the Base:
3 tbsp	olive oil
3 tbsp	lard or hard vegetable fat, at room temperature
6 tbsp	water
2 tbsp	anisette liqueur, optional
1 tbsp	aniseeds
110 g	plain flour
1 tbsp	sugar
1 pinch(es)	salt
	For the Filling:
3 leaves	fresh mint
1 tbsp	minced lemon zest
75 g	granulated sugar
225 g	cream cheese, or Quark if preferred, at room temperature
2 large	eggs
¹/₂ large	lemon, juice only
6 leaves	fresh mint, for garnish
2 tbsp	icing sugar, for decoration

Method

Preparation time: ca. 1 hr Resting time: ca. 2 hrs / Grade of difficulty: medium / Calories per portion: n/a

Preheat oven to Gas Mark 6, 400°F, 200°C. Lightly oil a 10-inch, 25cm springform cake tin.

Base: Combine all ingredients in a bowl and mix with a wooden spoon until combined and a dough begins to form. Turn out onto a lightly floured surface and knead for about 10 minutes or until soft and no longer sticky.

Clean the work surface and dust with flour. Roll out dough to a round of at least 13 inches, 33cm diameter. Use to line the base and sides of the prepared tin. Press dough into bottom and sides and trim excess to the rim of the tin.

Filling: place mint, zest and sugar in a blender or food processor and process at high speed until fine. Add the cheese, eggs and lemon juice and process at medium speed until smooth. Pour contents into base.

Bake for 30 minutes or until set when tested with a knife in the centre. The filling should be firm but not solid.

Transfer to a wire rack and allow to cool completely in the tin. Remove the tin and slide tart onto a serving platter.

Garnish with mint leaves and dust with icing sugar. Serve at room temperature.