Esta tarte de queijo com sementes de papoila é a sobremesa ideal para quem aprecia doces com um toque de elegância e um sabor subtil. A base de massa quebrada, amanteigada e estaladiça, contrasta na perfeição com o recheio cremoso e arejado de requeijão, aromatizado com limão e o toque crocante das sementes de papoila. É uma excelente alternativa ao cheesecake tradicional, perfeita para um lanche ou para terminar uma refeição especial.

Ingredientes

  • Massa:
  • 200 gramas de farinha de trigo
  • 100 gramas de manteiga (fria)
  • 1 ovo, batido
  • 50 gramas de açúcar em pó
  • pintada de sal
  • Recheio de queijo:
  • 2 ovos, gemas e brancos separados
  • 1/2 xícara de natas leves (18%)
  • 1/2 xícara de leite
  • 300 gramas de requeijão
  • 3 colheres de sopa de açúcar em pó
  • raspas de um limão
  • 1 colher de sopa de sementes de papoula
  • 2 colheres de sopa de farinha de milho

Preparação

  1. Em uma tigela grande misture a farinha com sal e manteiga, pique com uma faca. Adicione o açúcar e o ovo.
  2. Amassar rapidamente evitando aquecer a massa.
  3. Leve à geladeira por 1 hora.
  4. Em um processador de alimentos, misture as gemas, o creme de leite, o requeijão, a farinha de milho, as sementes de papoula e as raspas de limão.
  5. Em um prato separado bata as claras até que elas se transformem em espuma firme.
  6. Adicione a espuma branca para requeijar a mistura de queijo, misture delicadamente.
  7. Abra a massa, transfira para a assadeira, fure com um garfo, despeje a massa.
  8. Asse no forno pré-aquecido cerca de 40-50 minutos, em 180 graus C.

Ready for a slice of light, creamy heaven? You’ll find the English recipe below.

Poppy Seed Cheesecake Tart

This delightful cheesecake tart is a beautiful and elegant dessert that’s lighter than a traditional cheesecake but just as satisfying. It features a crisp, buttery shortcrust pastry filled with a light, airy quark or cottage cheese filling, delicately flavoured with lemon zest and studded with the subtle crunch of poppy seeds.

The secret to the filling’s wonderfully light texture is the use of beaten egg whites, which are gently folded into the cheese mixture to create an almost mousse-like consistency. It’s a classic European-style cheesecake, less dense and sweet than its American counterpart, allowing the fresh, tangy flavour of the cheese and lemon to shine through.

For an extra-crisp pastry base that won’t go soggy from the filling, you can “blind bake” the pastry case before adding the cheese mixture. Simply line the raw pastry with baking parchment, fill it with baking beans or uncooked rice, and bake for 15-20 minutes. Remove the paper and beans, then pour in the filling and continue with the recipe. Serve the tart chilled, perhaps with a dusting of icing sugar or some fresh berries on the side.

Ingredients

**For the Pastry:**

  • 200g plain flour
  • 100g cold unsalted butter, cubed
  • 1 egg, beaten
  • 50g icing sugar
  • A pinch of salt

**For the Cheese Filling:**

  • 2 eggs, separated
  • 1/2 cup (120ml) single cream
  • 1/2 cup (120ml) milk
  • 300g quark or full-fat cottage cheese
  • 3 tablespoons of icing sugar
  • Zest of one lemon
  • 1 tablespoon of poppy seeds
  • 2 tablespoons of cornflour

Method

  1. First, make the pastry. In a large bowl, sift the flour and salt. Add the cold, cubed butter and use your fingertips or a pastry blender to rub it into the flour until the mixture resembles breadcrumbs. Stir in the icing sugar, then add the beaten egg.
  2. Quickly bring the mixture together with your hands to form a dough, being careful not to overwork it. Wrap the dough in cling film and chill in the refrigerator for at least 1 hour.
  3. Preheat your oven to 180°C (160°C Fan / 350°F / Gas Mark 4).
  4. While the dough is chilling, prepare the filling. In a food processor or a large bowl, blend the egg yolks, cream, milk, quark or cottage cheese, icing sugar, lemon zest, poppy seeds, and cornflour until smooth.
  5. In a separate, scrupulously clean bowl, whisk the egg whites until they form stiff peaks.
  6. Gently fold the whisked egg whites into the cheese mixture using a large metal spoon until just combined, trying to retain as much air as possible.
  7. On a lightly floured surface, roll out the chilled pastry and use it to line a 23cm (9-inch) loose-bottomed tart tin. Prick the base all over with a fork. Pour the cheese filling into the pastry case.
  8. Bake for 40-50 minutes, or until the pastry is golden and the filling is set but still has a slight wobble in the centre. Turn off the oven and leave the tart inside with the door ajar to cool down slowly, which helps prevent cracking. Serve chilled.