Hungarian Cheese Tart

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

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)

Europe
Hungary
Budapest
Dessert
Pastry
Vegetarian
Eastern Europe
Pie

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