Quick Cheese Tart

Name: Quick Cheese Tart
Yield: 8
Ingredients: 1 package of cream-cracker biscuits; 100g of butter; 3 tablespoons of water; Filling; 250g of ricotta cheese crumbled; 1 can of condensed milk; 1 packet of cream cheese (150g); ½ cup grated Parmesan cheese; 3 eggs; Salt to taste; Salsa and chopped jalapeños to taste

1
1 package of cream-cracker biscuits
2
100g of butter
3
3 tablespoons of water
4
Filling
5
250g of ricotta cheese crumbled
6
1 can of condensed milk
7
1 packet of cream cheese (150g)
8
½ cup grated Parmesan cheese
9
3 eggs
10
Salt to taste
11
Salsa and chopped jalapeños to taste

Ingredients

1
1 package of cream-cracker biscuits
2
100g of butter
3
3 tablespoons of water
4
Filling
5
250g of ricotta cheese crumbled
6
1 can of condensed milk
7
1 packet of cream cheese (150g)
8
½ cup grated Parmesan cheese
9
3 eggs
10
Salt to taste
11
Salsa and chopped jalapeños to taste

Directions

1
In a blender, grind the cream-cracker biscuits until they form a fine powder
2
Mix the butter and water together until smooth
3
Line the bottom and sides of a 20cm diameter tart pan with removable base
4
Filling: In a blender, beat the ricotta cheese, condensed milk, cream cheese, Parmesan cheese, eggs, and salt
5
Pour over the crust and bake in a preheated oven at 200°C for 40 minutes or until golden brown
6
When serving, sprinkle with salsa and chopped jalapeños