Title: Barbro's Swedish Cheese-And-Cream Tart
Categories: Appetizers, Swedish
Yield: 6 Servings
1 c Flour
4 Egg yolks
1/2 c Butter
3/4 c Heavy cream
3/4 c Cheddar; shredded
1/4 ts Salt
1/4 c Radishes; thinly sliced
Edam; Gouda, or Gruyere
-cheese
1/4 c Heavy cream
Preheat oven to 425 F.
Sift and measure flour into a mixing bowl. Cut in butter until
particles are coarse. Stir in 1/2 cup of the cheese. Pour in 1/4 cup
cream; toss mixture with a fork until all parts are moistened. Turn
into a 9-inch round pie pan or shallow baking pan. With floured
fingertips, press mixture into bottom and sides of pan. Prick bottom
and sides of pastry shell with a floured fork. Bake for 10 to 12
minutes. (The sides will slip down a little during baking.) Cool on
wire rack.
Lower oven temperature to 325 F.
Sprinkle remaining cheese evenly over bottom of cooled tart shell.
Beat together egg yolks, the 3/4 cup cream, and salt. Pour egg
mixture over cheese. Sprinkle radish slices evenly over top. Bake for
20 to 25 minutes or until custard is set. Cut tart into wedges and
serve hot.
Variation: You might decorate the top with red pimiento strips
instead of radishes.
