Festive Cheese Tart

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!

Directions

Prepare the Dough

1. 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.

2. Add the egg and continue to process until the dough lumps are formed.

3. Transfer the dough to a lightly floured work surface and form a disc shape.

4. Wrap in plastic wrap and cool in the refrigerator for an hour.

Prepare the Crust

1. 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.

2. Stab the dough, evenly, with a fork.

3. Freeze the dough inside the pan for an hour.

Bake the Crust

1. Heat the oven to 170 degrees Celsius (340 degrees Fahrenheit) fan.

2. 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.)

3. Bake blind for 13 minutes.

4. Remove the weights from the dough and continue baking for five more minutes.