Try your hand at this decadent recipe for Cheese Tart – a South African twist on a tarte au fromage blanc.
For the pastry case
175g cake flour
25g icing sugar
100g cold butter, cut into small blocks
1 egg yolk
1 tbs cold water
For the filling
350g cream cheese
225g castor sugar
150ml sour cream
4 large eggs
70g boerejongens (or use ordinary raisins if you prefer)
20g crystallised ginger, cut very finely (optional)
Pre-heat your oven to 200C.
Using the tips of your fingers (or a food processor) rub the butter through the flour and castor sugar until the mixture resembles bread crumbs. Add the egg yolk and water and mix until it comes together as a dough. Knead for a minute or two. Wrap in cling film and refrigerate for 30 minutes.
Roll out (on a floured surface) and line a 23cm loose-bottomed tin with it. Refrigerate for a further 5 minutes. Prick the base with a fork, line the entire pastry case with tin foil, pour in baking beans (or uncooked rice) and bake blind for 10 minutes.
Remove the tin foil and baking beans and bake for a further 12 minutes until the base of the tart is dry. (Much like a baby, a pastry case does not want a soggy bottom!) Remove and cool in the pan. Trim off any excess dough so you have a neat edge.
For the filling, beat the eggs. Fold them into the cream cheese, sour cream and castor sugar. Be gentle, do not whisk!
Now add the boerejongens or raisins and ginger, pour into the tart case and bake for 30 minutes at 190C. Lower the temperature to 150C and bake for a further 20-25 minutes until set and light brown.