Cheesecake with Tangerines and Chocolate Chips
- For the pastry
- 1 teaspoon Instant espresso powder
- 250 grams Pastry flour
- 125 grams butter
- 1 pinch salt
- Pastry flour (for work surface)
For the pastry: place flour on the work surface, make a well in the center and add remaining dough ingredients into the well. Chop with a knife until crumbly. Knead with your hands until smooth dough forms, add a little flour if needed. Shape dough into a ball and wrap into plastic wrap. Refrigerate for 30 minutes.
For the topping: drain clementines. Slit vanilla bean in half lengthwise and scrape out seeds. Separate eggs. Beat egg whites with salt until stiff. Whisk egg yolks with sugar and vanilla until white and foamy. Mix cream and creme fraiche until smooth and add egg yolk mixture.
Roll out dough on a floured surface, line tart pan with it. Cover with baking paper and beans and bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes. Carefully fold egg whites into cream. Take pastry out of the oven, remove beans and baking paper and sprinkle with chocolate chips. Spread cream all around and smooth. Arrange clementines on cream. Return cake to the oven, lower temperature to 180°C (approximately 350°F) and bake for about 30-40 minutes. Remove from ovven, cool and cut into pieces. Serve.