This is the king of desserts in Ibiza and you won't leave the island without having eaten a few servings of this moreish emblematic cheesecake.
- 200 g (7 oz/1⅓ cups) plain (all-purpose) flour, plus extra for dusting
- 1 tbsp caster (superfine) sugar
- ¼ tsp fine sea salt
- 2 tsp aniseed, bruised in a mortar and pestle
- 120 g (4½ oz) cold unsalted butter, plus extra for greasing
- 1 free-range egg yolk
- 1 tbsp olive oil
- 2 tbsp granulated raw sugar
Mint and goat’s cheese filling
- 4 large free-range eggs
- 250 g (9 oz) caster (superfine) sugar
- 200 g (7 oz) cream cheese
- 200 g (7 oz) cottage cheese
- 100 g (3½ oz) goat’s curd
- 2 sprigs mint, leaves finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 1 hour
- Place the flour, sugar, salt and aniseed in a large bowl and rub through the butter with your fingertips until the mixture resembles breadcrumbs.
- Combine the egg yolk and oil in a small bowl, then add to the flour mixture and bring together to form a rough dough. Transfer to a lightly floured work surface and lightly knead the dough until you have a smooth, round ball.
- Place the dough ball between two sheets of baking paper and gently flatten into a thick disc. Refrigerate for 20–30 minutes.
- Grease a 23-cm (9-in) flan (tart) tin with a little butter. Roll the dough out to a 4 mm (¼ in) thick circle. Peel off the top layer of baking paper, then lightly flour the rolling pin and drape the pastry sheet over the pin, so the remaining baking paper is facing upwards.
- Gently lay the pastry in the prepared tin and peel off the other piece of baking paper. Gently press the pastry evenly into the side of the tin (work quickly so the pastry doesn’t soften). Place in the fridge for 40–60 minutes to firm up.
- Preheat the oven to 180°C (350°F) fan-forced.
- To make the filling, lightly beat the eggs and caster sugar in a bowl. In a separate bowl, combine the cheeses, then gradually add the egg mixture and whisk until combined. Stir through the chopped mint leaves, then spoon the mixture into the pastry case. Cut off any overhanging pastry, then transfer to the oven and bake for 50 minutes or until lightly golden on top.
- Sprinkle the raw sugar over the tart and set aside to cool before serving.
Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99