Almond Sable' pastry
500g flour
300g butter
200g icing sugar
2 eggs
50g ground almonds
2g vanilla
2g yeast
A pinch of salt
For the filling
600 g Philadelphia cheese
160 g sugar
100 g eggs
40 g egg yolks
100 g cream
50 g flour
A pinch of salt Vanilla to taste
To make the almond sable' pastry soften the butter at room temperature, cream with the sugar, then add the eggs a little at a time. Add the salt, vanilla and yeast and mix thoroughly. Add the flour; and mix rapidly. Let the pastry rest in the fridge for at least 30 minutes.
For the filling
Beat the cheese thoroughly with a whisk, add the whole eggs and yolks beaten together. Add the sugar, cream, salt, vanilla and then fold in the flour gently.
To assemble Line a baking tin with the sablé pastry and scatter Toschi Amarena cherries onto it then cover with the cheese filling. Cook at 170°C for about 25-30 minutes.