There salty cream tart it’s a recipe that knows how to conquer a large number of hearts and palates thanks to a captivating aesthetic appearance and a greedy taste. A perfect savory pie for a aperitif superlative or to celebrate a special occasion starting fromstarter.
Ingrediants
- 300 g of flour 00
- 130 g of cold butter
- 75 g of grated Parmesan cheese
- 2 eggs
- salt
- black pepper
- 600 g of fresh spreadable cheese
- 1 sprig of basil
FOR THE SALTED SHORT PASTRY:
FOR THE HERBAL CHEESE CREAM:
- 1 sprig of mint
- a few leaves of parsley
- extra virgin olive oil
- salt
- black pepper
- 4 slices of smoked salmon
- 4-5 dried tomatoes
- 1 small courgette
TO DECORATE:
If you love delicious and spectacular cream tart this is the recipe that will tickle your curisoità. There Salty cream tart it is in fact the reinterpretation of the famous cake that has gone crazy on the net, conquering many fans in version aperitif.
A delicious and beautiful idea to celebrate a special occasion at the table starting fromstarter: two layers of salted shortbread, stuffed with cream cheese herbal scented e smoked salmon.
As well as for its sweet counterpart, also for the Salty cream tart the basis of shortcrust pastry it can be replaced with a shortcrust pastry, even without butter, or a salty sponge cake if you want a softer result. And then room for creativity because you can choose the shape and filling you like best!
If you love this kind of delicious preparations and imaginative, suitable for parties and buffet, also try the Salmon Salad Cake or the Salted Cheesecake with first fruits and robiola.
OTHER TASTY RECIPES: Savory tart without cooking, Sandwich cake, Salmon cheesecake, Savory crepes cake
How to prepare: Salty cream tart
- Execution
- average
- Preparation time
- 40 min
- Cooking time
-
20 min – 25 min
- Resting place
- fridge
- Rest time
-
60 min
- Portions
-
6 – 8
How to prepare: Salty cream tart
To make the salty cream tart, first of all dedicate yourself to the shortcrust pastry: in the bowl of the planetary mixer, work the flour, the butter into cubes, the grated Parmesan cheese, the salt and the pepper with the whisk at low speed until you obtain a crumbly mixture. Then add the eggs and mix them always at low speed. You can obviously carry out the same operations also by kneading by hand.
Form a loaf, wrap it in cling film and place it in the refrigerator for 1 hour. After this time, bring it back to room temperature and divide it in half. Roll out each half on a floured pastry board, or between two sheets of parchment paper, in a sheet of about 5 mm thick. Using the disc of a cake pan with a diameter of 22 cm, make 1 circle by drawing the shape with the tip of a sharp knife.
Remove the scraps of pastry and place a pastry cutter measuring about 10 cm in the center of the disc. Press and remove the excess pastry. You will have thus obtained a circular crown with a central hole. Proceed in this way also with the remaining half of the pastry in order to obtain 2 crowns.
Bake the two crowns, one at a time, in the preheated oven at 180 ° for about 20-25 minutes or in any case until lightly browned. Remove from the oven and let them cool completely. Meanwhile, prepare the cheese mousse: collect the cheese with the aromatic herbs, a drizzle of oil, salt and pepper in the jar of a mixer. Blend everything until you get a homogeneous mixture. No larger parts of leaves should remain, the aromatic herbs should be finely chopped.
Transfer the mixture into a pastry bag with a 13 mm smooth nozzle. Place the first base of savory shortcrust pastry on a serving dish and form many tufts of cream next to each other, so as to create concentric circles. Place the second pastry disc on top of the cream tufts and proceed in the same way with the remaining cream.
Decorate with smoked salmon, dried tomatoes cut into small segments, diced courgette and aromatic herbs to taste. The savory cream tart is now ready to serve.
.
