Cheese tart

Directions

1. 240g of margarine are placed in a bowl and mixed with 200g of flour. ≈ 3 min
2. The remaining 10 grams of margarine are set aside for greasing the pan. ≈ 3 min
3. After mixing, the eggs are added, and the process continues. ≈ 3 min
4. The cream is added, mixed, and then the honey is added and mixed. ≈ 3 min
5. The salt, lemon zest, vanilla sugar, and baking soda (dissolved in a tablespoon of vinegar) are all mixed together. ≈ 3 min
6. The flour is added gradually, while mixing until a smooth dough is formed. ≈ 3 min
7. The dough is spread out on a floured surface, then a ball of dough is taken and kneaded on the surface for about 1 minute. ⏱ 1 min
8. The dough is then placed in a bag and refrigerated for approximately 30 minutes. ⏱ 30 min
9. We place the cheese in a bowl, then gradually add the sugar, eggs, vanilla sugar, lemon zest, and grapes. ≈ 3 min
10. We mix until a uniform consistency is achieved. ≈ 3 min
11. Take the dough out of the refrigerator. I place it on a floured baking sheet and divide it into two equal portions. ⏱ ≈ 2 hr
12. The dough is then rolled out to form a sheet of the size of the mold being used. ≈ 3 min
13. Brush the dish with margarine and place the sheet of dough on top. ≈ 4 min
14. Next, evenly distribute half of the amount of bread crumbs over the dough. ≈ 3 min
15. The filling is placed in the dish, on top of the dough, and spread evenly using a wooden spatula. ≈ 3 min
16. We add the remaining dough and cover with the second sheet. ≈ 3 min
17. I use a fork to carefully pick the leaves off at different points, to prevent them from tearing. ≈ 3 min
18. This final step is very important. ≈ 3 min
19. Place the dish in the preheated oven at 200 degrees for about 10 minutes, then reduce the temperature to 180 degrees until the top is lightly golden. ⏱ 10 min
20. Once baked, remove the cheese tart from the oven, let it cool, and then sprinkle it with powdered sugar. ⏱ ≈ 20 min
21. Cut it into portions and serve as desired. ≈ 8 min