Name: Hungarian Cheese Tart
Yield: Makes one deep 9½-inch tart; serves 8 to 10
Cuisine: Hungary
Ingredients: Grated zest of 1 lemon; 4 large egg yolks; ½ cup plus 2 tablespoons sugar; ¾ cup heavy cream; 1 pound dry-curd cottage cheese, pressed through a sieve (discard any excess liquid); 1 tablespoon all-purpose flour; Carlo’s Cookie Dough or Rich Tart Dough for 1 shell; 6 large egg whites; ½ teaspoon pure vanilla extract; ½ cup raisins

Preparation info

Makes one deep 9½ inch tart; serves
8 to 10

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This simple cheese tart is based on a 19th-century recipe from Károly Gundel, the “father of Hungarian gastronomy.” Gundel’s restaurant, which he opened in the center of Budapest’s City Park in 1910, was recently revitalized by restaurateur George Lang.

Ingredients

Carlo’s Cookie Dough or Rich Tart Dough for 1 shell
1 pound dry-curd cottage cheese, pressed through a sieve (discard any excess liquid)

Method

Roll out the dough on a lightly floured surface into a large circle about ⅛ inch thick. Carefully fold the dough in half, and fit it, without stretching, into a lightly buttered deep 9½-inch

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Hungarian Cheese Tart

Ingredients

Method

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