Corn Cheese Tart

March 16, 2008

 cream-cheese.jpg

I like the crust of this tart, unlike “normal” crust usually used for pie/tart/quiche.. this one is typical German style (afaik). It is made out of quark but you can use any other curd cheese available, the texture is cake-like instead of crunchy solid one. And the most thing I love is because it is lower in fat amount 😀

You can substitute the corn with any fillings you like, maybe fruits, fresh or dried one .. or make the savory version with smoke beef 😀

For the crust:

1 egg yolk

100 gr quark (or any other curd cheese)

4 tbsps vegetable oil

5 tbsps sugar

1/2 tsp vanilla

1/4 tsp salt

125 gr AP.flour

1 tsp baking powder

1/2 tsp lemon rind

For the filling:

125 gr quark (or any curd cheese available)

1 egg white

60 gr sweet corn (i used canned one)

3 tbsps sugar

1 tbsp custard powder (or cornstarch if you don’t have custard powder + 1 egg yolk)

1 tsp lemond rind

Method:

Mix together: quark, sugar, egg yolk, oil, sugar, vanilla and salt.

Shift together the baking powder and flour, then mix them well to the quark mixture.

Let it rest for about 10-15 minutes.

Meanwhile, you can prepare the filling.

Mix together the quark (or any other curd cheese you’re using), corn, sugar and custard powder until well blended.

Whip the egg whites until stiff then fold it into the quark mixture, mix well.

Roll the crust dough then put it in a greased muffin form (you can use other form as you like).

Fill it with the filling mixture until almost full.

Bake in 200°C for about 25 minutes.

The tart will shrink after you take it out of the oven, don’t worry, it is supposed to be like that 🙂

Serve: 6 tarts.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: