Cheese Tart

Name: Cheese Tart
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Butter (tapi); 80g Egg Yolk (Tapi); 20g Low-gluten flour (tapi); 100g Caster sugar (tapi); 40g Cream cheese (filling); 40g Caster sugar (filling); Light cream (filling); A handful of Table salt (tapi); 15ml Lemon juice (filling)

by soshaw

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Since I made that ice cream tart last time, I have been obsessed with the tart snacks. It feels a little bit cold to eat ice cream in this weather. It is suitable for a cheese tart to replenish calories. After all, the season for raising fat in autumn has begun! The method is as simple as always, with a little fruit and a small dessert full of energy.

Ingredients

Cheese Tart

1. Put low-gluten flour, soft white sugar, salt and butter in a mixer;

2. Basically stirred into broken particles;

3. Add egg yolk and continue to stir;

4. Stir until the egg yolks are fully integrated;

5. Stir well and knead into a dough, put it in the refrigerator for more than one hour;

6. The softened cream cheese, confectionery sugar and lemon juice are mixed evenly with an electric whisk;

7. Pour whipped cream and continue to stir;

8. Finally, stir into a smooth and even cheese paste;

9. Take out the refrigerated dough, the thickness is about 3~4mm

10. Use biscuit moulding to make small tarts;

11. Put the divided small tapers into the mold for compression molding;

12. Make small holes evenly with a fork;

13. Squeeze the cheese paste into the mold;

14. Bake in the middle and lower layers at 170°C for 25 minutes; after baking, take it out and let cool before serving.

15. Began to eat

Tips:
1. Regarding the stirring of the tapi, I use the cooking cup of the hand-held cooking machine. If not, you can rub it with your hands, but don't stir it too much;

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