Cream Cheese Tart
An United States snack. Ready in about 50 minutes. Difficulty: medium.
- 25 minPrep (about)
- 25 minCook (about)
- 50 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 2.9 lb flour
- 1.4 lb butter
- 5 eggs
- 3.5 lb cheese Shopping tip: Cheddar is a safe pick.
- 2 ¼ cups milk
- 16 eggs
- 1.2 lb parmesan cheese
- 4.1 lb plum tomatoes Shopping tip: Canned whole plum tomatoes, or fresh Roma tomatoes.
- ¼ cup + 1 tbsp honey
- Topping basil Shopping tip: Fresh basil leaves, not dried.
Sauces & oils
- 1 cup white vinegar
Spices & seasonings (1): salt
- Pinch salt
How to make it
Steps in our own plain words.
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Crust: make a a pinch of salt, 5 eggs, 1.4 lb butter and dough from 2.9 lb flour, press it into a tart form.
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Place it in the fridge.
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Filling: mix 3.5 lb cream cheese and 2 ¼ cups milk till smooth.
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Add.
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Do it in 16 eggs, 1.2 lb grated parmesan cheese.
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Season with salt, pepper and nutmeg.
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Take your crust out of your fridge plus prick the bottom with a fork.
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Pour in the filling.
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Bake at 350°F for around 25 minutes.
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Cover your tart using some aluminium foil after half the time.
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Slice about 4 lb mini tomatoes in the mean time.
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Pepper, salt, ¼ cup + 1 tbsp honey and 1 cup white vinegar and mix well in a little pan heat 3tbsp olive oil.
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Pour over the tomato slices.
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Mix well.
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Place your tomato slices on your tart, avoiding too much liquid on it with a spoon.
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Decorate with basil leaves.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.