Sweet Cheese Tartlets with Orange Sauce
Superb. Sour and slightly salty cheese with sweet and slightly bitter orange sauce. If it's summer, add a scoop of ice cream too ...a real treat
For the pastry
- 1 kg flour
- 1 teacup full olive oil
- a pinch of salt
- 1 tsp aquavit (tsikoudia) or vodka
For the filling
- ½ kg xinomyzithra (sour cream white cheese)
- ½ kg myzithra (cream cheese)
- 2 eggs, well beaten
For the sauce
- 1 tumbler fresh orange juice mixed with rind of 2 oranges
- ½ teacup full sugar
Preheat oven to 180°C
Prepare the pastry by mixing the flour, salt, tsikoudia and olive oil, and adding just enough water to obtain a stiff dough.
Rest for 30 minutes.
Divide into three and roll each portion out into a thin sheet.
This process requires a smooth surface, a rolling pin and flour or corn flour to sprinkle over the dough so that it doesn't stick.
Cut rounds 7-8 cm in diameter from each sheet.
In the meantime prepare the filling by mixing the two types of cream cheese and the eggs.
If you wish, add some finely chopped fresh mint to the mixture.
Spoon a little filling in the middle of each pastry round.
Crimp the edges together with your thumb and finger to form a tartlet.
Brush each tartlet with a little oil and bake in the oven until the top and bottom turns golden.
Making the Sauce
Cut the orange rind into long thin strips (juliennes).
Put the orange juice in a saucepan and boil.
Throw in the juliennes, some cinnamon and the sugar.
Continue boiling until the liquid is syrupy.
Serve 2-3 tartlets on each plate and pour the orange sauce over them.