Cheese Tart with Gelatin

D´Gari
This cheese tart with gelatin is a combination of flavors and textures that will explode in your mouth; moreover, it is visually beautiful and is ideal for preparing during the holiday season. This dessert has a crunchy texture on the outside and a fluffy, sweet filling on the inside.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 1/2 cups wheat flour, 300 grams, for the shortcrust pastry
  • 1/4 cups almond flour, for the shortcrust pastry (50 g)
  • 1 teaspoon REXAL® baking powder, (7 g) for the shortcrust pastry
  • 1/2 teaspoons salt, (3 g) for the shortcrust pastry
  • 1/3 cups icing sugar, (95 g) for the shortcrust pastry
  • 1 egg, for the shortcrust pastry
  • 1 cup butter, (200 g), for the shortcrust pastry
  • 3 tablespoons water, (45 ml) cold for the shortcrust pastry
  • 1 envelope D’Gari® coconut flan, (120 g) for the coconut mousse
  • 2 cups milk, hot, (250 ml) for the coconut mousse
  • 1/2 cups whipping cream, for the coconut mousse
  • 1/2 cups condensed milk, for the coconut mousse
  • 1/2 cups cream cheese, for the coconut mousse
  • 1 envelope D'Gari® cherry gelatin, (120 g) for the cherry gelatin
  • 2 cups water, hot, (250 ml) for the cherry gelatin
  • 1 envelope D’ Gari® lime gelatin dessert, (120 g) for the lemon gelatin
  • 2 cups water, hot, (250 ml) for the lemon gelatin
  • butter caramel, hot, to stick
Preparation
40 mins
30 mins
Low
  • Pour the wheat flour and almond flour onto a flat surface, make a small mound, and with your fist create a hole in the center. There, place the Rexal® baking powder, salt, powdered sugar, and butter. Mix with your hands as if you were crumbling sand; this will help avoid overworking the dough. Then add the egg, and when the ingredients are moderately combined, pour in the cold water and finish incorporating. Form a ball with the dough, cover with cling film, and refrigerate for 30 minutes.
  • Roll out half of the dough on a floured surface, transfer to a greased tart pan, and remove the excess so that the surface of the pan is completely covered. Place a circle of aluminum foil over the dough, add some beans, chickpeas, or rice, and bake at 180 °C for 25 minutes. Remove from the oven, take out the beans, the foil, and let it cool.
  • Roll out the second part of the dough, cut half a centimeter larger than the “lid” of the tart pan, and freeze for 10 minutes. Create a poinsettia lattice design, freeze again for 10 minutes, and bake at 180 °C for 15 to 20 minutes. Remove from the oven and set aside.
  • For the coconut mousse: Mix hot milk and D’Gari coconut flavor gelatin until completely dissolved and cool to room temperature, just until it is no longer hot. In a separate bowl, whip the cream with the condensed milk, add the cream cheese, and finally the D’Gari coconut flavor gelatin.
  • For the cherry gelatin: Mix hot water and D’Gari cherry flavor gelatin until completely dissolved, cool to room temperature; it should have a semi-set texture.
  • For the lemon gelatin: Mix hot water and D’Gari lemon flavor gelatin until completely dissolved, cool to room temperature; it should have a slightly lumpy texture.
  • To assemble the cheese tart with gelatin: Pour the coconut mousse over the base (with the help of a piping bag), carefully brush with a little D’Gari® maple syrup around the edge of the tart and place the lattice base on top, it should adhere to the mousse without any gaps.
  • “Paint” the lattice design with D’Gari cherry flavor gelatin and D’Gari lemon flavor gelatin.
  • Refrigerate the Christmas cheese tart for 10 minutes to set the gelatins and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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