Cheesecake Tart

[kirra]

Cheesecake Tart
Around My French Table - Dorie Greenspan

Ingredients:

1 9- to 9 1/2-inch tart shell, partially baked and cooled
3 tablespoons plump, moist raisins (or other dried fruit, chopped if necessary)
3 tablespoons cornstarch
3 tablespoons whole milk
1 1/4 cups cottage cheese (drained in a cheesecloth-lined strainer for 30 minutes) or 1 1/3 cups fromage blanc
3 large egg yolks
3 tablespoons sugar
Pinch of salt
1 – 2 teaspoons pure vanilla extract
Finely grated zest of 1/2 lemon

Apricot jam, for glazing
Confectioners' sugar, for dusting

Preparation:

Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper and put the tart shell on the baking sheet. Scatter the raisins evenly over the bottom of the shell.

Put the cornstarch in a small bowl, pour in the milk, and stir to blend – the cornstarch will dissolve. Set aside.

If you're using cottage cheese, scrape the cottage cheese and sour cream into a food processor and whir for about 2 minutes, or until the mixture is perfectly smooth and satiny. Add the yolks and sugar and process for 1 minute more. Add the salt, vanilla, zest, and reserved milk mixture and pulse just to blend. If you are using fromage blanc, omit the sour cream and use the food processor or simply whisk the ingredients together in a bowl. Pour the filling into the crust.

Slide the baking sheet into the oven and bake the tart for 50 TO 60 minutes, or until the top is lightly browned and puffed all over (you want the center to puff, not just the sides). Transfer the baking sheet to a cooling rack and let the tart cool until it is slightly warm or at room temperature.

If you'd like to glaze the tart, warm the apricot jam with a splash of water in a microwave oven or a small saucepan. When the jam liquefies, use a pastry brush to paint a very thin layer of the jam over the top of the tart. Alternatively, dust the cooled tart with confectioners' sugar. Makes 6 servings

Serving: With its mix of sweetness and zest, this cheese tart works well with tea or espresso and is especially good with a honey-ish dessert wine.

Storing: The tart should be served the day it is made, but it has its day-after fans who enjoy it chilled.

Note: You can use dried cranberries or snippets of dried apricot instead of the raisins.