Quick Cheese and Apple Tart with Poppy Seeds
Remove the puff pastry from the refrigerator 5-10 minutes before use, unroll it and line a tart pan (26 cm Ø) with it. Cut the dough into pieces. Fold the overhanging edges inwards and press them against the edge of the mold (do not grease the mold).
Separate 1 egg, whisk egg yolk with 2 tablespoons water, set egg white aside. Brush edge of dough with egg yolk mixture. Separate remaining eggs. Beat 4 egg whites with salt until stiff. Whisk together egg yolks, Exquisa Creamy Cream Cheese natural, 100 g sugar, cornstarch and poppy seed batter. Fold the beaten egg whites into the cheese mixture in 2 portions. Pour cheese mixture on the puff pastry base in the mold.
Wash apples and cut into thin wedges. Place apple wedges in a fan shape from the outside to the inside of the tart, sprinkle with 1 tablespoon sugar and bake in the preheated oven on the middle shelf (electric oven: 200 °C/fan: 175 °C) for 30-35 minutes. Turn off the oven, open it a little and let the tart cool down. Dust the tart with powdered sugar and serve.