Creamy cheese tart
Ingredients
- 380g ready-made shortcrust pastry
- 6 large eggs, separated
- 400g fresh ricotta
- 230g (1 cup) cream cheese
- 45ml (3 tbsp) fresh chives, snipped
- 125ml (½ cup) fresh cream
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) Parmesan, freshly grated
Instructions
1
Preheat the oven to 200°C. Lightly butter a 22cm springform cake tin.
2
Roll the pastry out on a lightly floured work surface. Line the baking tin with the pastry and trim the edges.
3
Prick the base of the pastry with a fork and bake blind for 10 – 15 minutes.
4
Reduce the oven temperature to 190°C.
5
Beat the egg whites until they form soft peaks. In a separate bowl, lightly beat the egg yolks together with the ricotta, cream cheese, chives and cream. Season and fold through the beaten egg whites.
6
Spoon the mixture into the case and sprinkle with the Parmesan. Bake until set and golden, about 30 minutes. Serve hot.
