with Danablu cheese


Tart base:

  • 100 g pumpernickel
  • 100 g digestive biscuits
  • 1 tbs brown sugar
  • 100 g unsalted butter
  • 50 g walnuts, finely chopped 
  • 1 egg

Danablu cream:

  • 300 g Emborg Sour Cream
  • 350 Emborg Danablu 
  • 4 eggs
  • 6 egg yolks 
  • 6 tbs dark rum
  • Salt 
  • Cayenne pepper

To serve: 4 - 6 tbs maple syrup, red currents and wood sorrel





Turn the oven on at 160 degrees.

For the tart base, add all the ingredients together in a food processor. Blend until thoroughly combined. Butter and line the bottom of a 24 cm cake tin with baking paper. Press the base mixture into the cake tin to cover so that you have a level base. Bake the base for 15 min and remove from the oven.
Turn the oven down to 150 degrees.

For the Danablu cream, blend all the ingredients in a food processor until completely smooth. Season with salt and cayenne pepper. Pour the cheese mixture onto the pumpernickel base and cover the tin with foil. Bake the tart at 150 degrees for approximately 40 - 50 min.Take the tart out of the oven and let cool for 30 min before serving.

Serve the dessert with a drizzle of maple syrup, fresh redcurrant and leaves of wood sorrel.