{Easter Recipe} Snow White and Spring Green: Cream cheese tart with herbs
D A thick, white and cool layer shimmers delicate green shoots. Underneath rests the crumbling and brown of the ground, which waits patiently under its down comforter, soon to come back to light ... spring is coming soon. Promised! With this recipe for a fresh and spicy spring-start, he can at least be eaten on a plate at short notice.
Tarte-shoot in the snow.
Here comes the recipe for a fresh cheesecake with herbs (6 - 8 people)
125g of butter
200g of salty crackers
300 g cream cheese
400 g low-fat quark
100 g cream
1-2 pinches salt
4 g agar-agar
1 bunch of chives
2 sprigs of karbel and rosemary
1 leaf Sage
2 egg white
Tart or casserole - baking paper for the mold
For the crumb base, melt the butter in a small saucepan over a gentle heat and allow to cool slightly. Crumble the crackers in the food processor (or in a freezer bag with the rolling pin). Add the liquid butter. Line a tart or casserole dish with parchment paper and fill in the breadcrumbs. Tamp with a flat bottomed glass or a flat iron in the shape. Bake for 15-20 minutes. Allow to cool.
In the meantime, stir cream cheese with skimmed quark and salt until smooth. Heat cream with agar-agar in a small saucepan, simmer for 10 seconds and then allow to cool briefly. Finely chop the herbs and stir well with the agar-agar-cream under the cream cheese. Beat the egg whites until stiff and put them under the cream.
Smooth the herb cream on the bottom and let it stand in the fridge for 3 hours.
Tip: Serve with green salad as a main meal, on small plates for the buffet or as a fresh, hearty dessert. Incidentally, the ground is not so firm, but crumbles a bit. But visually and tastily, that's not so important.
The great recipe comes from the Saveurs 2/2013.
GourmetGuerilla Cheesecake with Herbs