Cheese tart with macadamia-sugar crust

Ingredients

Directions

1. 1

   Knead the flour, 75 g sugar, salt, 1 egg and 150 g butter in pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. For the cheese cream melt 50 g butter in a small pot. Wash the orange well and rub dry. Grate the peel, squeeze the orange. Mix cream cheese, sour cream, 150 g sugar, vanillin sugar, orange peel and 6 tablespoons juice with the whisk of the hand mixer until smooth.

2. 2

   Stir in 3 eggs one after the other. Sift the starch over the eggs and stir in. Fold in butter. Grease a tart mould (bottom 22 cm Ø; top 26 cm Ø; height approx. 4 cm) with lift-off base. Roll out the dough on a floured work surface (approx. 30 cm Ø). Line the mould with the dough, press on, cut off any protruding edges. Pour in cheese mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 30-35 minutes. Roughly chop the macadamia nuts. Remove the cake from the oven. Sprinkle with nuts and brown sugar. Carefully drizzle cream over the cake.

3. 3

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 30-35 minutes. Roughly chop the macadamia nuts. Remove the cake from the oven. Sprinkle with nuts and brown sugar. Carefully drizzle cream over the cake. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for another 5-10 minutes until the sugar has caramelised to a golden brown colour. Remove and let cool on a cake rack. Whipped cream tastes good with it