Cherry Cheesecake Tart Recipe for Summer

Start by mixing the cold butter with flour, powdered sugar, baking powder, and salt in a bowl. Use your hands or a pastry cutter to achieve a crumbly texture. Make sure the butter is cold for a flaky pastry.

Add the egg and sour cream to the mixture and quickly combine until you form a dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes to chill and firm up.

While the dough is chilling, prepare the cherry compote. In a saucepan, combine pitted cherries, sugar, and cornstarch dissolved in water. Cook over medium heat until it reaches a boil, stirring gently.

Allow it to simmer for a few minutes until the mixture thickens, then remove from heat and let it cool.

In a blender, combine cottage cheese, sugar, vanilla extract, eggs, sour cream, and cornstarch. Blend until you achieve a smooth and creamy consistency. Taste the mixture and add more sugar if you prefer a sweeter filling.

Roll out the chilled pastry dough to fit your tart pan (24×5 cm / 9.5×2 inches), ensuring to cover the sides. Trim any excess dough around the edges and poke holes in the bottom with a fork to prevent bubbling. Freeze the dough for 15 minutes to set.

Pour the cheesecake filling into the prepared crust, leaving about 2 centimeters (0.8 inches) at the edge. Bake in a preheated oven at 170°C (340°F) for 40-45 minutes, or until the top is golden brown. Once done, allow the tart to cool slightly.

After the tart has cooled, spoon the cherry compote over the top. For a firmer texture, refrigerate the tart for a couple of hours before serving. Enjoy your delicious cherry cheesecake tart!