Herb cream cheese tart

Name: Herb cream cheese tart
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 25 g Pine nuts; 200 g Flour; 100 g Butter; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 175 g frozen young peas; 2 Federation Chives; 1 collar Parsley; 2 Federation Dill; 8 sheets white gelatine; 400 g Double cream cream cheese with herbs; 300 g Whole milk yoghurt; 200 g Whipped cream; 1-2 TEASPOONS pink berries; baking paper; 7-10 Tbsp Fat and flour; 7-10 Tbsp Dried peas; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

25 g Pine nuts
200 g Flour
100 g Butter
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
175 g frozen young peas
2 Federation Chives
1 collar Parsley
2 Federation Dill
8 sheets white gelatine
400 g Double cream cream cheese with herbs
300 g Whole milk yoghurt
200 g Whipped cream
1-2 TEASPOONS pink berries
baking paper
7-10 Tbsp Fat and flour
7-10 Tbsp Dried peas
7-10 Tbsp Cling film

Directions

1
For the short pastry, grind the pine nuts finely in the universal chopper. Knead flour, butter, egg, pine nuts, salt, pepper and sugar to a smooth dough. Roll out the base on a piece of baking paper (with a damp cloth underneath) to a circle (approx. 31 cm Ø). Then place it in a greased tart tin (28 cm Ø) sprinkled with flour, lightly press the base and rim and prick several times with a fork. Chill for about 30 minutes. Then line the base with baking paper and fill with dried peas up to the rim. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower shelf for approx. 25 minutes.
2
Remove from the oven, carefully remove the dried peas and baking paper. Bake at the same temperature for another 12 minutes. Remove and let cool on a cake rack. Then remove from the tin. Defrost the peas at room temperature for the filling. Wash the herbs and shake dry. Cut chives into fine rolls. Finely chop parsley and dill. Soak gelatine in cold water. Mix cream cheese and yoghurt with the whisk of the hand mixer. Season well with salt and pepper. Whip cream until stiff. Squeeze the gelatine and melt. Remove from the stove.
3
Soak gelatine in cold water. Mix cream cheese and yoghurt with the whisk of the hand mixer. Season well with salt and pepper. Whip cream until stiff. Squeeze the gelatine and melt. Remove from the stove. Add 4-5 tablespoons of the cream cheese yoghurt mixture by the spoonful while stirring. Then stir into the remaining yoghurt mass. Fold in the cream in portions, again season to taste with salt and pepper. Add peas and 2/3 of the herbs. Spread evenly on the base and chill for about 2 1/2 hours. Wrap the remaining herbs in foil and chill. Crush the berries. Serve the tart sprinkled with remaining herbs and berries
4
Then stir into the remaining yoghurt mass. Fold in the cream in portions, again season to taste with salt and pepper. Add peas and 2/3 of the herbs. Spread evenly on the base and chill for about 2 1/2 hours. Wrap the remaining herbs in foil and chill. Crush the berries. Serve the tart sprinkled with remaining herbs and berries