Cheese and cherry tart

Cheese and sour cherry tart – a delicacy full of flavor and memories

The cheese and sour cherry tart is a dessert that perfectly combines the sweetness of the fruits with the creaminess of the cheese, creating a memorable culinary experience. Over time, this recipe has been adapted and reinterpreted in many ways, but its essence of bringing joy to family meals remains unchanged. Whether you enjoy it on a special occasion or simply to indulge yourself, this tart will surely become a favorite in your culinary repertoire.

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8-10 servings

Ingredients for the dough:
- 300 ml sparkling water
- 300 ml oil (preferably sunflower oil or light olive oil)
- a pinch of salt
- flour as needed (approximately 500-600 g, depending on the humidity in the air)

Ingredients for the filling:
- 500 g sweet cottage cheese (ideally well-drained to avoid soggy dough)
- 1 packet of vanilla pudding (approximately 40 g)
- 7 eggs (preferably at room temperature)
- 300 g sour cherries (fresh, frozen, or from a jar, pitted)
- 200 ml sour cream (with a minimum fat content of 20%)
- grated zest of one lemon (to add a touch of flavor)
- 2 tablespoons semolina (to absorb excess moisture)

Step 1: Preparing the dough
In a large bowl, mix the sparkling water with the oil and a pinch of salt. It is important to use sparkling water, as it will add a slightly crispy texture to the dough. Start adding the flour gradually, mixing with a spatula or your hands, until you obtain a firm but elastic dough. It should not stick to your hands. Once you achieve the desired consistency, wrap the dough in plastic wrap and refrigerate for 30 minutes. This step is essential for achieving optimal texture.

Step 2: Preparing the filling
Meanwhile, drain the sweet cottage cheese well and place it in a bowl. Add the sour cream, sugar (depending on how sweet you prefer the tart – usually, 100-150 g is enough), eggs, the undissolved pudding powder, and the lemon zest. Use a mixer or a whisk to combine all the ingredients until you achieve a smooth, creamy, and airy mixture. Add the semolina, which will help absorb moisture and prevent the dough from becoming soggy.

Step 3: Assembling the tart
After the dough has been refrigerated, remove it and roll it out on a floured surface to a thickness of about 5 mm. Use a rolling pin to spread it evenly. Place the dough in a round tart pan or any other preferred shape, making sure to push the dough up the sides. It is important that the dough is larger than the size of the pan so that it covers the sides as well. Sprinkle semolina on the bottom of the tart to absorb excess moisture and pour the cheese filling evenly.

Step 4: Adding the sour cherries
Distribute the sour cherries on top of the filling. If you are using frozen sour cherries, there is no need to thaw them before adding, but make sure they are pitted. They will add a delicious flavor and texture to the tart.

Step 5: Creating the lattice
With the remaining dough, create a lattice or mesh on top of the tart. This will not only add a decorative touch but will also help the tart bake evenly. Brush the lattice with a beaten egg to achieve a beautifully golden crust.

Step 6: Baking
Preheat the oven to 180 degrees Celsius. Place the tart in the oven and bake for 40-45 minutes, or until the surface is golden and the filling has set. It is important to check the tart in the last 10 minutes of baking; if it browns too quickly, lower the oven temperature.

Step 7: Cooling and serving
Once the tart is ready, remove it from the oven and let it cool in the pan for 15 minutes. Then, remove it from the pan and let it cool completely on a wire rack. The tart is best cut after it has completely cooled, ensuring a nice, well-defined slice. Serve it plain or with a dollop of sour cream or whipped cream on top for an extra touch of flavor.

Helpful tips:
- If you want to experiment, you can also add other seasonal fruits, such as cherries or plums, which pair perfectly with cheese.
- The tart can be stored in the refrigerator for 3-4 days, but it is best enjoyed fresh.
- This tart pairs wonderfully with a fruit tea or a semi-dry white wine.

Frequently asked questions:
1. Can I use a different type of cheese?
Yes, you can use ricotta or mascarpone for a different texture, but make sure they are not too wet.
2. Can I freeze the tart?
Yes, the tart can be frozen, but slice it before freezing for easier serving.

Nutritional benefits:
This tart offers an excellent combination of protein from the cheese and eggs, carbohydrates from the dough, and vitamins from the sour cherries, making it a balanced dessert. With a moderate calorie intake, it is a dessert you can enjoy with confidence.

This cheese and sour cherry tart is not just a simple dessert, but a true culinary experience that brings family and friends together, evoking pleasant memories with every slice. Enjoy every moment!

 Ingredients: Tart dough: 300 ml mineral water, 300 ml oil, a pinch of salt, flour as needed. Filling: 500 g sweet cow cheese, 1 pack of vanilla pudding, 7 eggs, 300 g cherries (frozen, fresh, or from compote) pitted, 200 ml sour cream, lemon zest, 2 tablespoons of semolina.

 Tags:  cake cheese sour cherries