Name: Cheese Tart with Gelatin
Prep time: 70 min
Cook time: 30 min
Yield: 8
Cuisine: Internacional
Ingredients: 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.