Spanish · Dessert
Basque Burnt Cheesecake Tart
A pair of individual Basque-style burnt cheesecake tarts baked fiercely hot until the tops are nearly scorched, trading a traditional pastry shell for the crustless, crackled-top, molten-centred style that originated at Bar La Viña in San Sebastián.
$1
15 minsPrep
21 minsCook
66 minsTotal
MediumLevel
Nutrition per serving
447Calories
7.6gProtein
35.9gFat
24.3gCarbs
21.8gSugar
0.1gFiber
336mgSodium
197mgChol
20.3gSat Fat
119mgPotassium
90mgCalcium
0.7mgIron
0.4mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Horchata de Chufa
local
Txakoli
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Heat oven to 230°C (450°F) and line two 8cm / 3 inch individual tart tins with overlapping sheets of baking parchment, letting the paper rise well above the rim.
2
Beat the softened cream cheese and sugar together until completely smooth with no lumps, about 2 minutes.
3
Add the beaten egg gradually, mixing on low speed until just incorporated.
4
Pour in the heavy cream and mix until smooth, then sift the flour and salt over the top and fold in gently until no streaks remain.
5
Divide the batter evenly between the two prepared tins, filling each to just below the parchment rim.
6
Bake for 20-22 minutes until the tops are deeply burnished and almost black in patches, while the centres still wobble like a loose custard when nudged.
7
Remove from the oven and let cool in the tins at room temperature for at least 30 minutes; the centres will sink and set as they cool.
8
Carefully peel back the parchment and serve each tartlet slightly warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g120g Cream Cheese, softened,
- 38g38g Sugar White,
- 50g50g Egg, beaten,
- 55g55g Heavy Cream,
- 5g5g All Purpose Flour, sifted,
- 0.5g0.5g Salt,
