Blueberry Cheese Tart
1.
The collection of materials, the weighing is good in advance
2.
Cut the cheese into small pieces and place it in an egg-beating bowl, place it in a large bowl filled with boiling water, beat it with a hand-beater, and add sugar
3.
Whisk gently until the sugar melts and the cheese is smooth and translucent
4.
Add milk and continue to mix well
5.
If the cheese has no particles, you can take out the bowl and add the beaten egg liquid at room temperature
6.
Stir well and squeeze in the lemon juice and mix well again
7.
Sieve the stirred cheese tart paste once to remove the particles
8.
Add a little strawberry jam to the bottom of the prepared tart crust
9.
Spoon the cheese tart paste into the tart, eight or nine minutes full
10.
Put it in the lower part of the oven and bake at 180 degrees for 20 minutes. Take it out and add freshly washed blueberries.
Tips:
1. The time for the cheese basin to sit in hot water is determined according to needs. If the milk and eggs are taken out of the refrigerator, the time to sit in the hot water should be lengthened, depending on whether the cheese has particles.
2. If the egg tart crust is taken out of the ice, it is best to warm up or defrost it. If it is directly baked, the time needs to be longer, and the egg tart will be baked accordingly.
3. Whether to add lemon juice is decided according to personal taste needs.
