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Cooking
Easy & Quick Raspberry Cheesecake Tart
· 8 servings
Preheat the oven
Preheat your oven to 170 °C, using classic top and bottom heat. Position the rack in the lower part of the oven.
Line the tin with the pastry
Unwrap the shortcrust pastry and fit it into a round tin about 28 cm in diameter. The pastry comes ready on baking paper in the package and will definitely overhang the tin.
Tip: trim with scissors
To trim it to size right in the tin, simply use a pair of clean scissors to cut through the paper and pastry together, shaping it as needed.
Shape the edges
Use the trimmed-off strip of pastry to build up the edges where the tin is left bare. Press it firmly into place and neatly shape the whole rim.
Curd cheese filling
Put the curd cheese into a bowl, crack in the eggs and add the sugar. Feel free to adjust the amount of sugar given in the recipe to suit your own taste, since some people like their desserts sweeter and others prefer them less sweet.
Mix thoroughly
Mix the curd cheese, sugar and eggs really well until the mixture is smooth and evenly coloured, with no streaks of unmixed egg or sugar. Season the filling with a pinch of vanilla, then pour in the cream and stir it in thoroughly again until the filling is smooth.
Adjust the sweetness
Keep tasting as you go. At this point you can add a bit more sugar if the filling doesn't seem sweet enough for you.
Top with the fruit
Pour the prepared curd cheese filling into the tin, over the pastry. Smooth the surface and press the fruit into the filling. In our case we used frozen raspberries, which we didn't thaw before using.
Bake
Bake in the preheated oven for 40–50 minutes. The edges of the tart should turn slightly golden brown. Once out of the oven, let it cool for about an hour so it slices neatly.