Fondant and creamy, the Torta de Queso is not just a dessert. It is a phenomenon that makes Madrid vibrate and seduces social networks.
Inherited from the Basque Country, but reinvented by Madrid pastry chefs, the Torta de Queso is a specialty which stands out as an essential dessert. In the streets of the Spanish capital, queues in front of specialized shops Long say about its success. A love of dessert that the newspaper Le Figaro compared to « cheesecake », But in Spanish version.
A dessert that has become a ritual in Madrid
At lunchtime, Maria, 27, patient in front of the boutique of Alex Cordobés, Reference of the Tarta de Queso in Madrid. “Tonight, I’m dinner with my friends. It has become a ritual: I bring the dessert and each week we taste a different flavor ”she confides in the newspaper Le Figaro. Because, this adored dessert of Spaniards can be savor at all tastes.
In speculoos, pistachio, cookie, white chocolate … there is no shortage of variations. Tourists like residents sometimes cross the whole city to taste it. This delicious dessert stands out as a real taste experience in Spain.
A star dessert in Spain and on social networks
If the Torta de Queso is so coveted, it is particularly thanks to its texture. Fondant, almost liquid, it collapses gently under the weight of the spoon. Thus, it offers A spectacular flowing heart. Besides, on TiktokInternet users are the first to melt. Indeed, hashtag #Tartadeques already combines millions of views.
Each video highlights this hypnotic moment when dessert breaks. And there, he makes all fans of creamy desserts salivate. Although Le Figaro compare it to « cheesecake », For those who tasted it, It’s much more than just cheese cake. It even stands out as a real trend, far beyond Spanish borders.
The amazing story of a Basque dessert
Contrary to appearances, the recipe is not recent. It found its origin in the 1980s, at the restaurant The vineyard of San Sebastian. The legend tells thatAn English -speaking trainee would have misunderstood a instruction By cooking a New York cheesecake.
The result, burned outside but flowing inside, seduced the chief who immediately added him to his card. Since then, this revisited Basque dessert has continued to inspire pastry chefs and gourmets. Until becoming the Madrid obsession that we know today.
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Web editor and independent journalist for over ten years, I mix my passion for writing with that of cooking. Mom of four children, I enjoy them …
