Cheese Lemon Tart
1.
Defrost the crust at room temperature. Spread flour on both sides and roll it thinly. Use a round mold to press out the wafer.
2.
Stuff the pie slices into a mini 12-line muffin cup, and use a fork to make small holes in the bottom of the pie.
3.
Put it in the oven and bake at 170 degrees for 5 minutes.
4.
Rub the lemon zest into the bowl.
5.
Add the cream cheese, heat it in the microwave for 20 seconds, until the cream cheese softens, add the sugar and stir well.
6.
Add the egg liquid and stir until absorbed, and put the stuffing into the piping bag.
7.
Take out the tart crust, squeeze the cheese filling on the tart crust, and put raisins on the surface. Put it in the oven and continue to bake at 170 degrees for 13 minutes.
Tips:
1. Spread the flour on both sides to prevent sticking when the fly crust is taken out of the refrigerator, otherwise it will stick to the plastic film after thawing.
2. Roll the crust thinner, otherwise one sheet will not be enough.
3. During the baking process, the crust will shrink. As long as the mold is not sticky, it will not affect the demolding, but after the baking is completed, it will be completely cooled before demolding.
4. Raisins can not be used directly, they must be soaked in wine to soften them before they are baked.
5. The mold used is Xuechu 12 non-stick muffin cake mold.
