Spanish · Dessert
Basque Burnt Cheese Tartlets
A crustless, low-carb take on San Sebastián's famous burnt Basque cheesecake, reshaped into two individual tartlets with a deeply caramelised, almost scorched top giving way to a molten, custardy cream cheese centre. Allulose replaces sugar and a touch of almond flour stands in for wheat flour, keeping the signature burnt-edge, wobbly-middle character fully intact.
$2
15 minsPrep
19 minsCook
174 minsTotal
MediumLevel
Nutrition per serving
487Calories
10.2gProtein
46.7gFat
16.7gCarbs
3.9gSugar
0.5gFiber
488mgSodium
230mgChol
25.5gSat Fat
187mgPotassium
128mgCalcium
0.8mgIron
0.5mcgVitamin B12
0.1mgVitamin C
0gPolyol
11gAllulose
0.5gAlcohol
Goes well with
Sidra (Apple Cider)
local
Txakoli
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat oven to 230°C (450°F) with a rack in the upper-middle position.
2
Line two 8cm individual tart tins with overlapping sheets of parchment, letting the paper rise well above the rim to mimic the traditional crustless burnt-top tin.
3
Beat the softened cream cheese and mascarpone together until completely smooth with no lumps remaining.
4
Beat in the egg until fully incorporated, then add the heavy cream, allulose, almond flour, vanilla extract and salt, mixing just until smooth and glossy.
5
Pass the batter through a sieve to remove any remaining lumps, then divide evenly between the two lined tins.
6
Bake for 18-20 minutes until the tops are deeply burnished and almost blackened in patches while the centres still wobble noticeably when shaken.
7
Remove from the oven and let cool in the tins at room temperature for 20 minutes - the centres will sink and set as they cool.
8
Transfer to the fridge and chill for at least 2 hours before peeling back the parchment and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.3 oz150g softened cream cheese
- 1.1 oz30g mascarpone
- 1 1/81 1/8 eggs, beaten (55g)
- 1.4 oz40g heavy cream
- 0.8 oz22g allulose
- 0.4 oz10g almond flour
- 0.1 oz3g vanilla extract
- 0 oz1g salt
