Name: Blueberry Cheese Tart
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 20g Whole egg liquid; 20g butter; 10g Powdered sugar; 43g Cream cheese; 12g Caster sugar; 10g Yogurt; 25g egg; 2g corn starch; 30g blueberry

Blueberry Cheese Tart

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I have never loved the tart pie of all kinds of heavy oil polysaccharides. However, all kinds of tarts here can only be viewed from afar.
I caught a glimpse of a blueberry cheese pie. Fresh blueberries and cheese, did they have a chance to get together, and suddenly I couldn't bear to live up to those blueberries in the refrigerator.
The six-inch pie doesn't seem to be too big. There is no pie plate. You can use a six-inch round cake mold or borrow one. No, it's better to change the faction into tarts, and break them into pieces, one by one, it's good to divide. In this way, there is no need to think about the six-inch pie. Don't use that much portion, halve it, maybe, can there be, at least 3 tarts?
According to the four ideas, when pinching the tart crust, push and squeeze, and then squeeze out the fifth tart crust. And the filling can actually fill these five tart pits.
After leaving for a while, there were three cracks, and the blueberry juice stained the cracks. Don't worry about the gap, it will close after cooling, but the color will remain on the surface. Anyhow, two of them remained intact, and I felt relieved. . .

Blueberry Cheese Tart

1. Tart wrapper: 50 grams of low-gluten flour, 20 grams of butter, 20 grams of egg liquid, 10 grams of powdered sugar,

2. The butter is softened and mixed with low-gluten flour and powdered sugar.

3. Grab and rub into a coarse grain shape.

4. Add egg liquid,

5. Squeeze it into a dough and put it in the refrigerator for more than 20 minutes.

6. Tart filling: 43 grams of cream cheese, 10 grams of yogurt, 12 grams of caster sugar, 25 grams of eggs, 2 grams of corn starch, 30 grams of blueberries

7. Pour yogurt, caster sugar, and cream cheese into a bowl and stir.

8. Into a smooth paste.

9. Add egg liquid and starch,

10. Stir well and set aside.

11. Divide the tart into 4-5 equal parts,

12. Roll out into a wafer,

13. Put it into the mold, push it to fit the mold completely, and remove the part that exceeds the surface of the mold.

14. Do it all.

15. Use a fork in the bottom jack,

16. Add blueberries.

17. Pour the filling.

18. Put it in the oven, middle level, up and down heat, 170 degrees, bake for about 20 minutes.

19. Baked.

20. Demould immediately.

Tips:
Blueberries can also be replaced with other fresh fruits.
Do not fill the cheese filling too full, so as not to expand and overflow during baking.
The baking time and firepower need to be adjusted according to the actual situation.