Flowing Cheese Tart

Name: Flowing Cheese Tart
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece yolk; 5g Egg white; 60g butter; 25g Caster sugar; 100g Low-gluten flour; 10g milk; 1g rum; 60g Light cream; 3g corn starch; 100g Cream cheese

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

Liuxin Cheese Tart: It is a western-style pie filled with cheese sauce, also called half-cooked cheese tart, "tart" is the transliteration of the English "tart", which means a pie with exposed fillings; cheese tart means Cheese is the "tart" of the filling. The small round basin-shaped pie crust is poured into a cheese paste made of sugar, cream and cheese; the outer layer is crispy, and the filling is a sweet yellow liquid cheese paste; it originated in Hokkaido, Japan, and then became popular in Tokyo. It is a popular dessert in Hong Kong, Taiwan and Southeast Asia.
Liquid cheese tarts, what is elegant is that the filling of the tart cannot be completely baked, so that it presents a "semi-cooked" liquid state. Therefore, the temperature of the oven is very important when grilling, and it is necessary to use a high temperature for quick roasting, so that the surface of the egg liquid is quickly roasted to golden brown, but the inside is still half-cooked.
Personal experience: It’s easy to make tart crust and liquid cheese. The first time you need to bake the tart crust until it is crispy, there is no problem, but the difficulty is to grasp the temperature and time of the second baking: it is necessary to bake the tart filling until the crust The tart crust is golden, and the tart crust cannot be baked; if you accidentally bake it, the filling will solidify, resulting in no flow core state. At the same time, you need to adjust the time according to the temperature of your own oven; the maximum temperature difference between my oven is only 50 degrees, Can not meet the original requirements: 220 on the heat, 150 on the lower heat; in order to have a flow core cheese shape, so always keep by the side of the oven when baking, and immediately take it out when the surface is golden; regret: the color on the surface is a little lighter , If it is deeper, it will be more beautiful, but the taste is really superb! Super cool! ! !

Flowing Cheese Tart

1. Prepare the ingredients and soften the butter in advance

2. Soften the butter and beat until smooth, add in sugar and beat until fluffy and white

3. Add egg whites and egg yolks in portions and beat until combined

4. Sift in low-gluten flour and stir evenly with a spatula

5. Divide 7 portions according to the total weight, hold them into small balls and put them in the tart mold (PS: put it in the refrigerator if it’s hot, make one take one)

6. Take a portion of the tart crust and use the thumbs of both hands to shape the dough into the shape of a tart mold

7. Try to pinch the edges and thickness as neatly and evenly

8. After squeezing the tart skin, use a toothpick to make some small holes in the bottom of the tart

9. Put into the middle layer of the preheated oven: 200 degrees, upper and lower fire, bake for 15 minutes until the surface is golden

10. Now prepare the cheese filling: pour the confectioner’s sugar and cream cheese into the bowl and beat until smooth

11. Add milk and whipped cream in portions until combined

12. Sift in cornstarch and mix well

13. After adding the rum and mixing well

14. Put it in a piping bag for use

15. Squeeze it into the baked tart crust and put it into the freezer compartment together with the baking tray until the tart filling is completely frozen

16. Remove the egg yolk liquid from the surface brush

17. Then put it into the preheated and heated oven at 220°C and lower heat at 170°C, middle layer, and bake for about 8-10 minutes

18. The egg tarts after the oven are eaten while they are hot will make them feel fluid.

Tips:
1. Liquid cheese tarts, also called half-cooked cheese tarts; if you want to achieve a "semi-cooked" liquidity state, you cannot completely bake the tart fillings; therefore, pay special attention to the heat when baking, and bake at a high temperature. Its surface quickly becomes golden yellow, but the inside is only half-ripe
2. Freeze the cheese tart liquid before baking, also to achieve the purpose of making the filling not easy to bake through
3. Baking cheese tarts: It depends on your own situation. The original recipe: 220 degrees of heating, 150 degrees of lowering, and baking for 8 minutes are very effective, but the temperature difference between the upper and lower heat of my oven is only 50. Heat 220, lower heat can only be adjusted to 180, bake for 8~10 minutes; or directly bake at 220 degrees for 10 minutes
4. The best time for tasting the liquid cheese tart: about 15 minutes after it is out of the oven; neither the mouth is hot nor cooled, but the internal liquidity is maintained; if the tart is cooled, there will be no feeling of liquidity, but It’s also delicious; it can also be eaten after heating in a microwave, the taste is slightly worse