Cheese tart with raisins and currants

2_18952 CHEESE TART with RAISINS and CURRANTS INGREDIENTS for 4 PEOPLE A fresh pastry disk already stretched, spreadable cheese 400 g Philadelphia, type 120 g caster sugar, 4 egg yolks, 3 tablespoons of Maraschino, lemon, 250 g of beans, 50 g black grapes of grappolini, currant 2 tablespoons butter to the Pan and the parchment paper, 2 tablespoons of flour to the Pan, 50 g of apricot jam.

Remove the cake from its packaging.

Let stand 10 minutes at room temperature.

Srotolatela gently, leaving it leaning on paper that enveloped.

Grease and flour the pan.

Put your hands under the Charter on which rests the disc of dough.

Lift the paper and invert the dough in the pan.

Please join the pastry at the bottom and the wavy edge of pan.

Pass the Palm of your hand on the edge of the Pan firmly, in order to cut the dough rim edge.

Stamped on bottom of pastry with tines of a fork.

Put the Pan in the refrigerator until ready to fill them.

Put the egg yolks and sugar in a bowl.

Mount them with the electric mixer until pale and thick cream.

Add the cheese a little at a time, continuing to mount with the whip.

If the cheese is too cold, remove from refrigerator 15-20 minutes before use.

Pour Maraschino, drop by drop, always fitting with the whip.

Add the grated lemon rind, washed and dried.

stir a few seconds with the whip to minimum speed.

Pour the cream in the pastry shell.

The ssuperficie level with the back of a spoon moistened with liquor.

Cut out a disc of parchment paper large enough to cover the surface of the filling.

Spennellatelo with a tablespoon of melted butter.

Place it on the stuffing, buttered side down.

Heat the oven to 180° c and bake the tart 30 minutes, removing the paper disc 5 minutes before removing the Pan from the oven.

Try baking, introducing a stick in stuffing: must come out clean.

Let cool and sweet dessert, turn out.

Wash the fruit, drain in a colander and allrgatela on a clean towel.

Tamponatela with paper towels to dry.

Place it on the surface of the tart: leap poette grapes and grains of ribes disconnected from GATT, but leaving some whole bunches.

Squeeze the lemon juice with the juicer and pour the juice in a saucepan.

Add the jam and heat 1 minute to fire tender, stirring with a spoon, until the mixture is smooth.

Spenneellate the warm jam on fruit, trying to form a thin veil and without lumps.

Let dry at room temperature and serve.