Recipe for Myzithropita – Greek Cheese Tart
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Although this cheesecake-like dessert is popular on islands such Santorini, a version of it was commonly prepared in Ancient Greece. In Greece, tis recipe is made with fresh farmer’s cheese. If you don’t have access to Greek farmer’s cheese, you can easily substitute it for ricotta.
Greek Style Fresh Cheese Tart (Myzithropita) Ingredients:
- 1 recipe pre-made graham cracker pie crust (for a 9-inch pie)
- 2/3 cup heavy cream
- 2 tablespoons corn starch
- 1 1/2 cup soft Greek cheese, farmer’s cheese, or ricotta cheese, drained in cheesecloth
- 1 tablespoon grated orange zest
- 1 teaspoon cinnamon
- 1 large egg
- 1 egg white, from one large egg (discard the yoke)
- 1/2 cup honey plus more to garnish
How to Bake Greek Cheese Tart:
Preheat the oven to 400 degrees Fahrenheit.
Press the graham cracker crust into a 9-inch pie plate. Place in the center of the preheated oven and bake for eight minutes. Remove from the oven and set aside. Leave the oven on.
Whisk together the cream and corn starch in a medium bowl. Add the cream and cornstarch mixture, cheese, orange zest, and cinnamon to a food processor and pulse until smooth. Add the egg and egg white and pulse until blended. Slowly add 1/2 cup of the honey in a thin stream and pulse until blended.
Add the filling to the crust and spread until smooth. Place in the center of the oven and cook for 30-35 minutes until all but the center is set. Remove from the oven and let the tart cool on a wire rack. Just before serving, drizzle the tart with more honey, to taste.
**Please Note: Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by Greek Boston