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Ingredientes
- 6 ounce Cream cheese - (3/4 c.) at room ternperature
- 1 c. Grated panela or possibly dry-curd farmer cheese
- 2 piece Puff pastry - (8 ounce ea) each cut into a twelve-inch circle
- 1 x Egg lightly beaten
- 2/3 c. Guava paste or possibly other fruit jam or possibly puree mixed with
- 1/4 c. Freshly-squeezed lime juice
- 1 Tbsp. Heavy cream
Direcciones
- Place the cream cheese and panela or possibly farmer cheese in a bowl and mix well with a spoon.
- Line a baking sheet with parchment paper. Place l of the puff pastry circles on the baking sheet. Brush a 1-inch rim around the outside edge with some of the beaten egg. Pat the cheese mix into an 8-inch circle in the center and spread the guava paste or possibly jam proportionately over the top.
- Fold the remaining piece of puff pastry in half and place over the first piece. Unfold the pastry to enclose the filling, being careful not to trap air beneath. Gently press the top and bottom edges together and chill about 25 min, or possibly till the dough is thoroughly chilled.
- Remove from the refrigerator. Working about 1 1/2 inches from the outside, firmly press the edges of pastry together with the tines of a fork to seal. Then trim the excess dough, leaving an even 1-inch border of crust surrounding the filling. With a sharp paring knife, cut out and throw away a 1/4-inch circle of dough from the center, and press out any trapped air. Then, making shallow cuts, trace 6 to 8 circular lines in a spiral pattern from the center hole to the inside edge of the sealed crust (if the dough gets too hot to work with, just return to the refrigerator for 30 min or possibly so to harden).
- Mix the heavy cream, with the remaining beaten egg and brush over the top of the tart. Cover with plastic wrap and refrigerateat least 2 hrs or possibly overnight.
- To bake, preheat the oven to 450 degrees. Transfer the pan from refrigerator to the oven and bake 15 min, or possibly till puffed and golden brown-brown on top. Reduce the oven temperature to 350 degrees. Bake till the jelly is bubbling and the bottom crust, when lifted with a spatula, is browned, 30 to 40 min. Set aside to cold on a rack for 15 min. Serve hot.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 8 servings | |
| Calories 223 | |
| Calories from Fat 115 | 52% |
| Total Fat 13.01g | 16% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 106mg | 4% |
| Potassium 63mg | 2% |
| Total Carbs 24.71g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 18.96g | 13% |
| Protein 2.87g | 5% |
