Indulge in the delectable Strawberry Cheese Tart at Meinl in Vienna, a perfect blend of creamy cheesecake, fresh strawberries, and a buttery crust. Experience a delightful treat at this iconic cafรฉ in the heart of Austria’s capital!
Adapted from pastry chef Josef Haslinger, Julius Meinl am Graben, Vienna, Austria
Meinl`s Strawberry Cheese Tart
Ingredients
- MUERBTEIG (VIENNESE COOKIE DOUGH)
- 100 grams unsalted butter, softened
- 50 grams confectionersโ sugar
- Pinch of salt
- 1 large egg
- 150 grams all-purpose flour
- CHEESE FILLING
- 100 grams cream cheese
- 70 grams sugar
- 50 grams unsalted butter, softened
- 2 large eggs, lightly beaten in a small bowl
- FINISHING
- 700 grams large strawberries rinsed, hulled, and halved
- 150 grams strawberry or raspberry jelly
Instructions
1. For the dough beat the butter and sugar together by hand and beat in the salt.
2. Smoothly beat in the egg and then use a large rubber spatula to stir in the flour.
3. Wrap the dough in plastic ad chill until firm.
4. For the cheese filling, beat the cream cheese and sugar together and then beat in the butter. Bet in the eggs a little at a time to avoid having the filling become lumpy.
5. Set a rack in the lower third of the oven and preheat to 375 degrees,
6. Roll the dough to line the pans and sever the excess dough at the top of each pan. Pierce the bottoms of the crusts with a fork and spread in the filling, dividing it equally among the pans.
7. Place the tart pans on a cookie sheet and place in the oven. Decrease the temperature to 350 degrees and bake until the dough is baked through and the filling is set, about 20 to 25 minutes.
8. Cool completely in a rack. Remove the tart bases from the pans and set them on a clean cookie sheet. Arrange the berries on the cheese filling.
9. Bring the jelly to a boil and let it reduce until slightly thickened. Brush the glaze on the berries and serve the tarts within a few hours.
Notes
Makes 6 individual desserts, 4 to 5 inches in diameter