Crispy Tart with Sour Cream

This recipe is perfect for those who love cheesecake but are not overly fond of cream cheese, which is an almost indispensable ingredient in many recipes for this popular American dessert. In this recipe, cream cheese is replaced by sour cream and crème fraîche, which can also be substituted with mileram. The cream is very light, tasty, and so delicate that it melts in your mouth. It also differs from the classic cheesecake in its base, as it is made from shortcrust pastry, while the original version uses butter crumbs.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Base

  • 200 g Flour, Wheat, bread flour

  • 70 g Powdered sugar

  • 1 pinch Salt, table

  • 110 g Butter, unsalted

  • 1 piece Egg, fresh

Filling

  • 400 g Sour cream

  • 200 g Sour cream, partially skimmed

  • 200 g Sweet cream

  • 3 pieces Egg, fresh

  • 40 g Koruzni škrob

  • 80 g Sugar, white

  • 2 bags Sugar, white

  • pieces Lemon zest, fresh

Steps

  1. In a large bowl, sift the flour and powdered sugar. Add salt and mix the ingredients well. Add the butter cubes on top and rub the fat into the dry ingredients with your fingertips, lifting the mixture to make it airy and crumbly. Add the beaten egg and quickly knead the ingredients with cold hands to form a uniform dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes. If the dough is too dry, add 1-2 tablespoons of cold water.

  2. Preheat the oven to 180 degrees Celsius. Line a round cake tin with a removable base (26 cm in diameter) with baking paper (bottom and sides), and grease it with butter. Roll out the dough on a lightly floured surface into a circle slightly larger than the size of the tin, then transfer it to the tin using a rolling pin. Gently press the dough with your fingers to fit the bottom, and shape the excess dough into a rim about 3 cm high. Prick the bottom of the dough with a fork in several places.

  3. In a bowl, add all the ingredients for the filling and mix them well with an electric mixer. Pour the prepared filling into the tin. Bake the tart in the preheated oven for 40-45 minutes. The filling should set and turn golden brown on top. Leave the baked tart in the turned-off oven for 10 minutes, then remove it from the oven and let it cool on a wire rack for about 2 hours. If necessary, let it cool longer, as the tart must be completely cooled.

Nutrition Information (Per 100g)

  • Calories: 274.18 kcal
  • Fat: 16.9 g
    • Saturated Fat: 9.8 g
  • Carbohydrates: 23.68 g
    • Sugars: 9.74 g
  • Protein: 5.72 g
  • Fiber: 0.25 g