Recipe for White Cheese Tart with Sour Cherries – Cheese Cake

If your cherries are frozen, remember to thaw them beforehand and drain them. Don't throw away the juice; you can use it for drinks or other preparations.

Prepare the dough. Pour the flour into a large bowl and make a well in the center. Add the sugar, salt, eggs, milk, and butter cut into small pieces in the center. Mix everything together to form a smooth and homogeneous dough ball.

Butter the edges of a round 24 cm mold with 7 cm height. Cover the bottom with parchment paper. Divide the dough into 3 equal pieces. Roll out the first piece to cover the bottom. Use the second piece to line the edges, then seal it well with the bottom. The third piece - wrap it and set aside for future use, enough for a simple tart or 6 small tarts. You can also freeze it.

Prick the tart base with a fork and place the mold with the dough in the refrigerator while preparing the filling. Preheat the oven to 170°C, static heat.

Prepare the mixture. In a bowl, beat the egg whites until stiff peaks form. Gradually add 50 g of sugar (1/3 of the total amount) and mix well until fully incorporated.

In another large mixing bowl, blend the egg yolks with the remaining 100 g of sugar. The mixture will lighten in color and increase in volume. Add the cornstarch and mix a little to incorporate it. Then do the same with the cheese. Finally, fold in the whipped egg whites in 3-4 additions using a spatula.

Take the mold with the dough out of the refrigerator and spread the cherries on the bottom. Pour the mixture over the top and smooth the surface. Gently tap the mold on the table to release any air bubbles.

Bake for about 70 minutes.

Remove from the oven and let the pie cool completely at room temperature. Then store it in the refrigerator for at least 4 hours as it is, in its mold.