Stovetop Cheese Tart

Category Tarts
If you don't have a tart pan or even use of an oven, you can cook a this cheese tart recipe on the stovetop. It's a cross between a standard tart and a cheesecake.
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About The Author: If you don't have a tart pan or even use of an oven, you can cook a this cheese tart recipe on the stovetop. It's a cross between a standard tart and a cheesecake.

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A ThriftyFun reader had asked what they could do if they did not have a tart pan in order to make a tart recipe I had posted here. It made me think about other ways to make a tart, when there is no tart pan, or maybe not even having the use of an oven. This is my recipe on how to make a cheese tart in a pan on the stovetop. It's how my grandma used to make such desserts before she got her first oven installed. This is a cross between a standard tart and a cheesecake. I hope you give this a try. It's pretty fun!

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes, plus cool time

Ingredients:

  • 4 Tbsp butter, softened
  • 3 Tbsp sugar
  • 1 egg yolk
  • 1 cup all-purpose flour
  • 1/2 cup cream cheese, softened
  • 3 Tbsp granulated sugar
  • 100ml whipping cream
  • 1 egg
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 2 Tbsp all-purpose flour

Steps:

  1. Cream the butter and 3 tablespoons of sugar together in a bowl.
  2. Add egg and mix well.
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  4. Sift the flour into the egg mixture. Stir well.
  5. Keep stirring until mixture is grainy.
  6. Now pick it up and knead it in your hands until a dough is formed.
  7. Press the dough into a greased 8 or 9 inch frying pan.
  8. Prick the dough all over with a fork. Set aside.
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  10. Mix cream cheese and 3 tablespoons of sugar together.
  11. Stir in the whipping cream.
  12. Add the egg, lemon juice, and vanilla extract.
  13. Add the 2 tablespoons of flour and stir until combined.
  14. Pour the cream cheese filling into the crust.
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  16. Cover and cook on very low heat for about 30 minutes.
  17. Keep a cold, wet towel near the pan and rest the pan on it every 5 to 10 minutes to make sure the crust does not burn.
  18. Cool completely, then keep in the fridge for at least an hour to chill.
  19. When chilled, tart will lift right off the pan. Slice and serve.
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