Flowing Cheese Tart
1.
First make the tart crust: add the softened butter, powdered sugar, salt and low-gluten flour, and mix into granules with your hands (wear disposable gloves) or a silicone spatula.
2.
Add eggs and knead into dough, cover with plastic wrap and keep in refrigerator for 30 minutes to 1 hour.
3.
Roll out the refrigerated dough into large thin slices of about 0.2 cm.
4.
Take an egg tart mold, put the dough into it, make the dough and the egg tart mold fit together, and remove the edges.
5.
Complete all in turn. At this time, the oven is preheated at 180 degrees for 5 minutes.
6.
Put the middle layer on the baking tray and bake for about 13 minutes.
7.
Make the cheese filling when baking the tart crust: the cream cheese is softened and sweetened.
8.
Add the milk, whipped cream, and cornstarch in turn to blend and serve as cheese filling.
9.
Take out the baked tart crust and pour into the cheese filling.
10.
Preheat the oven at 190 degrees for 5 minutes, and bake the middle layer for about 8 minutes.
11.
Eat it while it's hot~
12.
There will be fluidity in the filling of hot food.
Tips:
1. The butter is softened to the point where it is pitted in one click
2. The whipped cream for cheese filling can be replaced with milk or yogurt. The filling made from milk will be slightly thinner and the yogurt will be slightly thicker.
3. The temperature and time of the oven should also be adjusted according to your own situation.
4. When it is cold, it will feel like eating cheese sauce. It's also delicious.
5. If you like the feeling of fluidity, you can reheat it for 3 minutes before eating.
6. The amount of this side can make 6 normal egg tart size liquid cheese tarts.
