Cheesecake is not something you can cut and serve straight out of the oven. A cheesecake has to cool slowly and thoroughly, and chilled for best results. It’s the same with this cheese tart which is really a cheese cake baked in a tart pan and with only half the usual amount of cheese and cream mixture. No Graham cracker crust for this dessert. Instead, the crust is made with flour, butter, sugar and chopped nuts. Amazing texture.
But there was no time to chill the thing without torturing everyone. And that’s what it’s like for my family to see something they want to eat but still can’t. The weather is cold enough though (there is a typhoon) to allow the salted caramel cheese tart to cool to room temperature fast. And, in this weather, room temperature is cool enough to dispense with the chilling.
Speedy said the whole tart was his and the girls should ask me to bake something else for them. Of course, the girls disagreed. They weren’t about to give up their share. No, definitely not. »