Name: Cherry and cheese tart
Yield: 0 serving
Cuisine: Bake
Ingredients: 130.00 g flour cake; 5.00 ml Baking powder; 2.00 ml salt; 25.00 ml sugar; 125.00 g butter cold; 1.00 eggs lightly beaten; 160.00 g glacé cherries halved; 120.00 g sultanas; 50.00 ml sugar; 100.00 g cheddar cheese grated; 500.00 ml sour cream; 3.00 eggs

Recipe Disclaimer

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Ingredients (12)

CRUST

130.00 g	flour — cake
5.00 ml	Baking powder
2.00 ml	salt
25.00 ml	sugar
125.00 g	butter — cold
1.00	eggs — lightly beaten

FILLING

160.00 g	glacé cherries — halved
120.00 g	sultanas
50.00 ml	sugar
100.00 g	cheddar cheese — grated
500.00 ml	sour cream
3.00	eggs

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a 24 cm pie dish with margarine. Sift together all the dry ingredients, except the sugar. Add the sugar and mix. Grate the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Add eggs and blend to form a soft dough. Add a little iced water if necessary. Roll into a ball and cover with plastic wrap. Chill for about 30 minutes. On a lightly floured surface roll out the dough until about 5 mm thick. Line the pie dish with the pastry, prick the base and chill for another 20 minutes. Trim the edges. FILLING:
Sprinkle the glacé cherries and sultanas onto the base of the prepared pastry crust. Sprinkle with sugar and the grated Cheddar cheese. Beat the sour cream and eggs together until well blended. Pour over the ingredients in the pie dish and bake for about 30-40 minutes or until the egg mixture is set and lightly browned. Cool and serve.
Makes a large tart.