Name: Blueberry Cheese Tart
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Unsalted butter; 50g Powdered sugar; 150g Low-gluten flour; 250g Mascarpone; 100g (concentrated) Yogurt; 10g corn starch; Some blueberry; 1 piece egg; 0.5g salt; 50g Light cream; 50g Caster sugar; A few drops Lemon juice

Blueberry Cheese Tart

by Pomegranate tree 2008

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

It’s hot in summer, and you will feel a little greasy when you eat desserts, but the tarts with fruit will not be greasy at all, and eating more blueberries can beautify your face, add blueberries to the sweet tarts, there is no other taste, here is Two 6-inch quantities. "

Blueberry Cheese Tart

1. Cut the butter into small pieces, soften it, add powdered sugar, and beat with an electric whisk until the volume becomes larger and the color turns white

2. Add the egg liquid in two batches, beat evenly until feathery,

3. Sift in salt and low powder in 2 times, mix well until there are no particles and no dry powder.

4. Cover with plastic wrap and chill and relax for 1 hour

5. Beat mascarpone with caster sugar until smooth

6. Then add yogurt, light cream, eggs, lemon juice (if you don’t need to add it), continue to beat until it is smooth and slightly thick.

7. Sift in cornstarch and mix well. It’s hot in summer and should be refrigerated for later use.

8. Take out the tart crust and gently round it. Don’t knead it, it will be oily. Use a rolling pin to roll it into a crust slightly larger than the tart mold. Place it in the tart pan and gently flatten the inner wall with your hands.

9. Pour in the cheese paste, and then put some blueberries into it, taking care not to break it.

10. Preheat the oven at 160 degrees, middle level, 45 minutes,

11. The freshly baked tarts will bulge up and go down when it gets cold

12. The top can be decorated with blueberries.

Tips:
The oil in the tart crust is relatively heavy, so don't knead it hard, otherwise it will get oily.
Tart liquid should be refrigerated in summer for later use.
Don't break the blueberry grains, or you won't read them.