Cheese Tart with Strawberry Sauce
1.
The butter is softened at room temperature (must be softened in place, otherwise it is difficult to beat and the sugar is not easy to melt) add the sugar to the butter and whit it until white
2.
Beat until the volume is fluffy and the color becomes lighter, add the whole egg liquid in 3 times and continue to beat until fluffy
3.
Sift the flour and add it to the whipped butter
4.
Stir and mix evenly into a dough
5.
Put the tart dough on the plastic wrap and arrange it into strips. Refrigerate for about 20 minutes in the refrigerator to make it hard and ready
6.
To make fillings during freezing: add cream cheese and sugar to the pot
7.
Whisk with a whisk until it is smooth and non-grainy
8.
Add whipped cream in small portions and beat the fresh milk evenly
9.
Add cornstarch and beat again
10.
Become a smooth and delicate tart filling, put the tart filling into the piping bag for later use
11.
Take out the tart crust material, and divide the tart crust material equally into 25 g balls
12.
Take a small piece of tart crust dough and use the thumbs of both hands to shape the tart crust dough into a tart mold shape
13.
Use a fork to make some small holes in the bottom to prevent the tapi from bulging. (I forgot to take pictures)
14.
Preheat the oven, turn on the heat to 160 degrees, lower the heat to 180 degrees, put it in the oven, and bake for about 18 minutes, until the tart crust turns light golden brown.
15.
First squeeze a little cheese filling into the tart crust, then squeeze into the strawberry jam
16.
Then squeeze the cheese filling (I don’t have a shape, I suggest you trim it a bit to make the filling look better)
17.
Put it in the freezer layer of the refrigerator and freeze for more than 2 hours. (Note that it is frozen, not refrigerated)
18.
After freezing hard, take out and brush the egg yolk liquid
19.
Preheat the oven to 200 degrees, medium and upper, and bake until the surface is slightly charred, about 10-15 minutes. Don’t bake for too long, the filling will lose fluidity
20.
Serve hot, and microwave it for 30 seconds before serving after it’s cold
Tips:
1. The temperature of the oven is for reference only and should be adjusted according to your own oven temperament.
2. If you are not in a hurry to bake immediately, after freezing the tart in the refrigerator, you can seal the tart and store it in the freezer compartment of the refrigerator. When you want to bake it, brush the egg yolk and bake it with the same taste. good to eat.
3. After cooling, you can heat it in the microwave for 30 seconds, and the flow will reappear; but if you taste the tart after refrigerating, it will have a taste like ice cream, which is not bad.
