Fresh cheese and mulberry jam tart

Directions

1. Create a well in the flour on a work surface or in a mixing bowl: place the butter, sugar, salt, and egg in the center. ≈ 3 min
2. Gently mix everything together to form a ball. ≈ 10 min
3. Place it in a bowl, cover it with a damp cloth, and let it sit in the refrigerator for at least 2 hours before using. ⏱ 2 hr
4. In a mixing bowl, whisk together the cream cheese, sugar, and two-thirds of the cream. ≈ 4 min
5. Place the gelatin sheets in cold water to soften. ≈ 3 min
6. Gently warm the remaining cream and stir in the gelatin until it is completely dissolved. ⏱ ≈ 10 min
7. Combine the fresh cheese with warm cream. ≈ 4 min
8. Whisk thoroughly and let cool. ⏱ ≈ 20 min
9. Do not let the cream cool completely, as this will cause it to harden. ⏱ ≈ 20 min
10. Preheat the oven to 160 °C. Grease and flour the tart tin. ≈ 3 min
11. Using a rolling pin, spread out the dough and line the baking dish. ≈ 3 min
12. Cover the chickpeas or dried beans with aluminum foil, making sure to completely cover the bottom of the pot. ≈ 3 min
13. Place the mixture in a baking dish and bake for 15 to 20 minutes. ⏱ 20 min
14. Remove from the oven and take out the aluminum foil and the dried vegetables. ⏱ ≈ 35 min
15. Next, spread the cream evenly over the tart base and allow it to cool completely. ⏱ ≈ 20 min
16. Once it has cooled, spread the mulberry jam on top and unmold. ≈ 4 min