2 cups all-purpose flour with yeast
1/2 cup grated Parmesan cheese
1/2 cup unsalted butter, softened
1 tablespoon finely grated lime zest
1/2 teaspoon salt
1 egg
Reheating Filling
150g fine-grated cheddar cheese
1 can of sweetened condensed milk
2 egg yolks
2 egg whites beaten to snow-like consistency
2 tablespoons cornstarch
1 can of whipped cream
Cobertura
3/4 cup guava jelly
1 1/2 teaspoons water
1 tablespoon cornstarch
2 cups all-purpose flour with yeast
1/2 cup grated Parmesan cheese
1/2 cup unsalted butter, softened
1 tablespoon finely grated lime zest
1/2 teaspoon salt
1 egg
Reheating Filling
150g fine-grated cheddar cheese
1 can of sweetened condensed milk
2 egg yolks
2 egg whites beaten to snow-like consistency
2 tablespoons cornstarch
1 can of whipped cream
Cobertura
3/4 cup guava jelly
1 1/2 teaspoons water
1 tablespoon cornstarch
Mixture
1 In a bowl, mix all the ingredients with your fingertips until smooth
Pour into refrigerator for 10 minutes
Furnace
Preheat oven to 350°F (180°C)
Line a 22cm-diameter cake pan with the dough, making sure to leave a 2-inch border around the edges
Use a fork to poke holes in the dough to prevent bubbles from forming
Filling
1 In a bowl, mix all the ingredients until smooth
Fill the dough-lined cake pan with this cream and cover with aluminum foil
Bake for 40 minutes
Remove the foil and let it rest for another 10 minutes or until golden brown
Remove from oven and let cool down completely
Cobertura
1 In a saucepan, mix all the ingredients over medium heat, stirring constantly, until the guava jelly dissolves and the mixture thickens slightly
2 Cover the cheese tart with this mixture and refrigerate for at least 2 hours.
