Cherry cheese tart with meringue

Ingredients

Directions

1. 1

   Cut butter into pieces. Separate 1 egg. Knead butter, flour, egg yolk, cinnamon and 75 g sugar to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Drain the cherries in a sieve. Separate 1 egg.

2. 2

   Mix cream cheese, sour cream, 125 g sugar and vanillin sugar. First stir in 2 eggs and 1 egg yolk one after the other, then add the starch. Roll out the shortcrust pastry round (approx. 30 cm Ø) and line a greased tart mould with lift-off base (approx. 26 cm Ø) with it. Press down the edge and cut off any protruding edges. Spread cherries on the dough, then pour the cheese mixture over it. Smooth the mixture and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for approx. 20 minutes. After approx. 15 minutes, beat the egg whites until stiff, adding 100 g sugar. Beat the beaten egg whites until the sugar is dissolved. Pour the beaten egg whites into a piping bag with a star-shaped spout. Remove the tart from the oven. Reduce oven temperature (electric oven: 150 °C/ circulating air: 125 °C/ gas: level 1). Sharpen the beaten egg white in small tuffs on the surface.

3. 3

   Beat the beaten egg whites until the sugar is dissolved. Pour the beaten egg whites into a piping bag with a star-shaped spout. Remove the tart from the oven. Reduce oven temperature (electric oven: 150 °C/ circulating air: 125 °C/ gas: level 1). Sharpen the beaten egg white in small tuffs on the surface. Spray 2 layers of tuffs in the middle. Bake the tart for another 20 minutes. Remove and serve lukewarm or cold

4. 4

   Waiting time approx. 1 hour