Here is cheesecake taken to the next level, a thin, elegant tart that is perfumed with plenty of fresh and candied ginger.
Soothingly creamy and satisfying with a refreshing ginger snappiness.
½ cup butter, at room temperature
¼ cup powdered sugar
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ cup toasted walnuts
10 ounces chevre (creamy goat cheese)
½ cup sugar or Succanat
1 egg yolk
¾ cup heavy cream
2 tablespoons grated fresh ginger
2/3 cup coarse-chopped candied ginger
1. Make the crust: place the butter and powdered sugar in a food processor and process until they are well blended. Add the vanilla and flour, and process again until the flour is incorporated into the butter. Add the walnuts and pulse the processor several times to work the walnuts in. Transfer the dough to a bowl, cover, and refrigerate for 1 hour. Clean the processor’s work bowl.
2. Preheat the oven to 400F. Press the chilled dough into a 9- or 10-inch tart pan with a removable bottom. Bake for 15 to 20 minutes, or until the crust is lightly browned. Remove from the oven and let cool thoroughly before filling.
3. When ready to bake, preheat the oven to 350F. Make the filling: Place the chevre, sugar, egg, and egg yolk in the food processor and pulse until smooth. Add the cream and fresh ginger, and process again until smooth; do not overprocess. Spread the candied ginger over the baked pie crust, and pour the chevre custard over the candied ginger. Bake the tart for about 25 minutes, or until the custard is firm and the top pale golden; do not overbake. Remove from the oven and let cool slightly. Cut into wedges and serve.
Makes one 9- or 10-inch tart.
Adapted from California Home Cooking by Michele Anna Jordan (Harvard Common Press, 1997). Copyright (c) 1997 by Michele Anna Jordan. Reprinted by permission of Harvard Common Press.
Adapted from California Home Cooking by Michele Anna Jordan (Harvard Common Press, 1997).