Cheese tart with white chocolate mousse

Ingredients

Directions

1. 1

   Put flour, butter in flakes, salt, 75 g sugar, cocoa, egg and 1 tablespoon cold water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Wrap the dough in foil and chill for about 30 minutes

2. 2

   Cut the vanilla pod in half lengthwise and scrape out the pulp. Whisk QimiQ, vanilla pod and 250g sugar smooth with a whisk Stir in the starch, cream cheese, sour cream, 4 eggs and lemon juice

3. 3

   Roll out the short pastry on a floured work surface until round (approx. 30 cm Ø). Using the dough roller, place the dough in a greased tart mould (26 cm Ø with lift-off base), dust with flour. Press down the edge. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes, remove from oven. Reduce oven temperature (electric oven: 90 °C/ convection oven: 65 °C/ gas: see manufacturer). Pour the cheese mixture onto the shortcrust pastry base and bake in the oven for another 2 hours. Take out, let cool and put in a cool place for at least 2 hours

4. 4

   Soak gelatine in cold water. Coarsely chop white chocolate. Heat 100 g cream, remove from heat and melt the white chocolate in it, let it cool down. Whip 300 g whipped cream until stiff, while pouring in the cream firming agent. Fold the cream under the chocolate coating. Squeeze the gelatine, dissolve and stir in 4 tbsp. of the chocolate cream, stir into the remaining chocolate cream. Finely chop 50 g dark chocolate and fold into the chocolate cream. Carefully lift the cheese tart out of the mould and place it on a plate. Spread the chocolate cream loosely on the cooled down cheese tart. Chill for at least 1 hour.

5. 5

   Heat 100 g cream in a saucepan. Chop 70 g dark chocolate, dissolve in the cream and allow to cool. Spread the chocolate sauce on the tart

6. 6

   waiting time 3 1/2 hours