Blueberry Cheese Tart

Blueberry Cheese Tart

When making this blueberry tower, I washed the blueberries directly and put them in. During the roasting process, the blueberries exploded due to heat, and I felt that the color inside was very beautiful. I think this is the best when it is hot. The crispy tart, the rich cheese melts in your mouth, and the sweet and sour taste of blueberry sauce. It is really delicious. Moreover, the rich calcium content of cheese is also very good for the growth of children.







by Kitchen love

4.6 (1)


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How to make it (Blueberry Cheese Tart)

1. Soften the butter, add 15 grams of sugar, 1 gram of salt and mix well
Blueberry Cheese Tart recipe
2. Add 10 grams of egg liquid and mix well
Blueberry Cheese Tart recipe
3. Add 50 grams of low-gluten flour, gently knead it into a dough, then put it in the refrigerator for about 30 minutes
Blueberry Cheese Tart recipe
4. The awake dough is rolled into a round piece with a rolling pin and placed in the mold, and then the extra side is pressed with a rolling pin
Blueberry Cheese Tart recipe
5. After the tapi is all done, insert a small hole in the bottom with a fork to prevent the tapi from bulging during the baking process; preheat the oven to 190 degrees, bake the tapi for 15 minutes first, and wash some clean beans on the tapi To prevent the tapi from bulging
Blueberry Cheese Tart recipe
6. To soften the cheese, add 8 grams of sugar, milk, and an egg until smooth, soften and add 8 grams of starch, mix well
Blueberry Cheese Tart recipe
7. Pour out the beans in the tart and pour the tart liquid 8 minutes full, then put in the washed blueberries
Blueberry Cheese Tart recipe
8. Put the egg tart filled with the egg tart liquid in the oven at 180 degrees and bake for about 20 minutes.
Blueberry Cheese Tart recipe

1. After the butter is softened, add sugar and stir evenly. You don't need to whip it. Add eggs slowly. Stir evenly each time before adding the rest;
2. The purpose of refrigeration is to make the noodle rolling operation more conducive, and the finished product is also more crispy;
3. When baking the tapioca, put the beans to prevent bulging. Later, I only inserted the holes and did not put the beans. It was OK, so I could save it too;
4. The egg tart liquid only needs to be placed eighth full to avoid spillage.


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