The Catalan TableIngredients
Servings:
4
Ingredients
- Sweet shortcrust pastry
- 4 egg
- 300 gfresh cow cheese
- 100 gmató
- 150 gsugar
- honey
- 2 tablespoonscream of milk of 35%
- butter
- 1 fine salt
- 1 lemon (the zest of the peel)
- 2 fullesfresh chopped mint
Nutritional Information
Per Serving (Approx.)
Calories
377 kcal
Protein
16 g
Fat
17 g
Carbohydrates
42 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Preheat the oven to 200 ºC to ensure it reaches the appropriate temperature when you need to bake.
- Once the shortcrust pastry has rested for at least 30 minutes in the fridge, gently roll it out with a rolling pin until it’s approximately 3 mm thick.
- Using a circular cutter or a knife, mark the pastry into pieces the size of the mold openings. Carefully cut and separate the pieces to avoid breaking.
- Line the molds so that the pastry completely covers the sides and slightly overhangs the edges. Use a knife to trim and remove any excess pastry overhanging the mold.
- With a fork, gently prick the dough at the bottom of the molds, making sure not to pierce completely through.
- Line the crust-lined molds with aluminum foil and bake them at 200 ºC for 5 minutes. Note: This step can be prepared in advance up to this point.
- For the filling, mix all the ingredients in a bowl and stir them with a hand whisk until you achieve a smooth and homogeneous cream.
- Pour the mixture into the pre-baked molds and let them rest in the refrigerator for about 15 minutes to set.
- Return to the oven at 200 ºC until the cheese filling has completely set, approximately 17 minutes.
- Serve immediately while still hot to prevent deflating. You can garnish with some mint leaves as a final touch before serving.
Recommendations & Tricks
- Refer to the recipe for sweet shortcrust pastry in the Basic Doughs chapter to make it at home, or buy a high-quality shortcrust pastry from the supermarket to save time.
- Preheat the oven to 200ºC for at least 15 minutes to ensure it reaches the correct temperature.
- After the shortcrust pastry has rested in the fridge for at least 30 minutes, roll it out on a lightly floured surface with a rolling pin to a thickness of about 3 mm.
- Cut the pastry into discs with a diameter slightly larger than that of the molds, using a wide glass or a pastry cutter.
- Line the molds with the pastry discs, ensuring the pastry covers the sides and slightly overhangs to facilitate easy removal later. Use a knife to level and remove the excess.
- Prick the base of the pastry with a fork to prevent it from puffing up during baking, but be careful not to pierce it all the way through.
- Cover the pastry in the molds with aluminum foil, pressing well so the foil adheres to the sides, and bake at 200ºC for 5 minutes to ensure even cooking.
- Once this step is completed, you can have the molds prepared in advance and store them in the fridge until it's time to make the filling.