Fruity Cheese Tart
1.
Add the softened butter with powdered sugar, salt and low-gluten flour, and mix it 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.
You can make cheese fillings when you refrigerate the dough: the cream cheese is softened in advance or heated in water to form a paste.
4.
Add whipped cream, cornstarch, eggs and sugar and mix evenly. You can use a manual whisk first, and then mix it with an electric whisk. When the cheese filling is done, cover with plastic wrap and set aside.
5.
Roll out the refrigerated dough into large thin slices of about 0.2 cm.
6.
Take an egg tart mold, put the dough into it, make the dough and the egg tart mold fit together, and remove the edges.
7.
Complete all in turn. At this time, the oven is preheated at 180 degrees for 5 minutes.
8.
Use a spoon to fill the cheese filling into the egg tart mold, or put it into a piping bag and squeeze it in. It is about 8 minutes full, smooth the surface, and put all of it in the baking tray.
9.
Put the middle layer on the baking tray and bake for about 20 minutes to color.
10.
The baked cheese tart can be demoulded by gently inverting it, and then put the fruit pieces you like in turn.
11.
It's beautiful on the plate~
12.
Take a closer look.
Tips:
1. The butter is softened to the point where it is pitted in one click
2. The whipped cream filled with cheese can be replaced with milk or yogurt. The filling made from milk will be slightly softer 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. I use red dragon fruit, mango and kiwi for the fruit pellets. You can adjust it according to your preference.
