Cheese Tart

The Queen of Tarts! Ever since cheesecake was brought to the New World by German and Austrian cooks, it has ranked among the favorites of the land. I think you will find the flavor and texture of this original German recipe a delightful change from the usual American version.

Preheat oven to 400˚F.

Tart:

10-inch springform pan, lined with rich tart pastry

½ cup sultanas or raisins

1 teaspoon flour

1. Choose from any of the rich tart pastry recipes. Flavor with vanilla or grated lemon peel.

2. Plump the sultanas in boiling water for one or two minutes. Drain, dry and cool.

3. Dust sultanas with flour and set aside.

Cheese Filling:

4 egg yolks

1 cup sugar

3 cups Quark

3 tablespoons cornstarch

1 teaspoon vanilla extract

grated peel of 1 lemon

juice of ½ lemon

4 egg whites

1. In a large mixing bowl, beat egg yolks until smooth.

2. Add sugar by spoonfuls, beating until the mixture is pale yellow and fluffy.

3. Continue to beat while slowly adding Quark, cornstarch and flavorings.

4. In a separate bowl beat the egg whites until stiff.

5. Fold gently into the Quark egg mixture.

6. Remove the pastry-lined pan from the refrigerator and distribute the floured sultanas over the bottom. Pour in the filling. It should not be higher than the top of the pastry shell.

7. Place immediately on the lowest rack of a preheated 400˚F oven for 60 to 70 minutes. The filling will puff and form a top crust similar to that of a soufflé.

8. After 45 minutes, carefully take the tart out of the oven and make one-inch slits with a knife at the side under the puffed top. This allows steam to escape, avoiding a very high tart which collapses upon cooling. Return to oven.

9. If the tart browns too fast, rest a piece of foil lightly on the top.

10. Cool in the pan for 10 minutes. Loosen the rim of the springform pan and wait 30 minutes before unmolding it onto a cake rack to cool thoroughly.

11. If the top of your filling is even with the edge of the pastry crust, you may unmold the Cheese Tart in the following way. Lightly butter a cake rack and lay it on the top of the tart. With one hand on the rack and one under the tart, reverse it so that it is upside down on the rack. Loosen the bottom of the pan with the point of a knife and remove it. Leave the tart on the rack until it is cool. Then turn it right side up onto a serving plate.

12. If the edge of the pastry crust is higher than the filling, see here for unmolding tarts.

Serving Suggestions: Sprinkle the tart lightly with confectioners sugar, or serve with Schlagsahne.