Cream Cheese Tart with Quince
A fresh-tasting cream cheese tart featuring quince jelly, a light sponge base and a zesty lemon‑infused filling. Try this recipe and more from Spoonsparrow!
Ingredients
- 3 eggs
- 100 g sugar
- 100 g flour
- 1 pinch salt
- 350 g quince jelly
- 400 g cream cheese (pure)
- 2 tbsp milk
- 3 tbsp powdered sugar
- 1 tbsp Lemon Juice
- powdered sugar for dusting
Instructions
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1.
Preheat the oven to 180 °C (356 °F) with top and bottom heat. Separate the eggs; beat the yolks with the sugar until pale and creamy. Sift the flour into the yolk mixture and stir in. Whisk the egg whites with a pinch of salt until stiff peaks form, then fold them gently into the batter. Line a springform pan with parchment paper and spread the batter evenly. Smooth the surface and bake for 20–25 minutes. Remove from oven, let cool briefly, lift out the ring and allow the base to cool completely.
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2.
Cut the sponge layer in half horizontally. Mix the cream cheese with milk, powdered sugar, and lemon juice until smooth. Warm the quince jelly in a saucepan and spread it over two sponge layers. Stack the layers, covering the edges with the cream‑cheese mixture. Dust the top with powdered sugar and serve.
