Cream Cheese Frozen Cake with Pickles

Prepare the dough: in a large bowl, combine the flour, baking powder, salt, and butter

Mix with your fingers until it forms a crumbly mixture

Add the eggs and water and mix lightly with your hands

Form a ball with the dough and wrap it in plastic film

Refrigerate for about 15 minutes

Preheat the oven to 180°C (medium)

Prepare the filling: in a medium bowl, combine the chopped pickles and remaining ingredients and mix well

Set aside

Divide the dough into six equal pieces

Roll out one piece on a lightly floured surface to form a thin sheet

Place the sheet in the bottom of a removable 6 cm x 11 cm tart pan with a non-stick coating

Form the remaining dough into rolls and press them onto the sides of the tart pan

Repeat the process for five more tart pans of the same size

Use a fork to prick the bottom of each tart shell

Line each tart shell with a rectangle of aluminum foil and place it in a baking dish

Bake the tarts in a preheated oven at 180°C (medium) until they are firm (about 20 minutes)

Remove from the oven and discard the aluminum foil

Bake for an additional 15 minutes, or until golden brown

Let cool completely on a wire rack

Assemble the cake by distributing the cream cheese filling between the tarts and sprinkling with remaining chopped pickles

Wrap in plastic film and refrigerate for at least 2 hours before serving

(About 230 calories per unit)

Note: If desired, prepare the dough the night before, wrap it in plastic film, and store it in the refrigerator

Two hours before serving, prepare the filling and assemble the cake according to the recipe.