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Dairy
Medium
2 Hours, 50 Minutes
Diets 
Shavuot is almost here and during this holiday, we celebrate with a dairy meal. To make the cheese cake look festive I decided to shape it like a tart or pie, if you want you can make the dough in a flat layer under the cheese feeling. The tart is decorated with fruits and because it is a white dish you can decorate with any color you want and also use edible flowers for a fine finish (just make sure they are safe to eat before using them). The whipped cream I piped on the cake with a st honoré nozzle to create this shape of stalks, you can decorate with any type of nozzle of course, be creative!
150 grams (2/3 cup) flour
100 grams (1 stick) cold butter, cut to cubes
40 grams (4 tablespoons) powdered sugar
pinch of salt
1 teaspoon Gefen Vanilla Extract
1 egg
1 egg
1 teaspoon Gefen Vanilla Extract
pinch of salt
500 grams (17 and 1/2 ounces) 5%-fat quark cheese (you can use a higher percentage if you want a richer flavor)
1/4 cup sugar
3 tablespoons Gefen Cornstarch
zest of 1 lemon
whipped cream
your favorite fruits
In a food processor with a steel blade, add the flour, butter, powdered sugar, vanilla, and salt, then process until a crumbly mixture is obtained.
Add the egg and continue to process until the dough lumps are formed.
Transfer the dough to a lightly floured work surface and form a disc shape.
Wrap in plastic wrap and cool in the refrigerator for an hour.
On a floured surface, roll out the dough to a three- to four- millimeter-thick sheet and place inside the baking pan, making sure to create a right angle between the side and the base, ensuring that the edges remain high.
Stab the dough, evenly, with a fork.
Freeze the dough inside the pan for an hour.
Heat the oven to 170 degrees Celsius (340 degrees Fahrenheit) fan.
Place a sheet of heat resistant nylon or crumpled baking paper on the dough and fill with dry beans/chickpeas or special weights for baking. (This is known as “Baking blind” and is the process of baking a pie crust or other pastry without the filling.)
Bake blind for 13 minutes.
Remove the weights from the dough and continue baking for five more minutes.
Meanwhile, mix all of the filling ingredients in a bowl.
When the five minutes are over, pour the filling into the dough and bake for 30 minutes.
Cool the tart at room temperature.
Decorate with whipped cream and fruits.
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