Mango Cheese Tart

Name: Mango Cheese Tart
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 62g butter; 125g Low-gluten flour; 45g Powdered sugar; Some salt; 25g Whole egg liquid; 50g Cream cheese; 25g Light cream; 40g Whipped cream (whipped)

by anjolee

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Different baking, different flavors, playing baking for so long, have been constantly changing and replacing varieties, but there are many types of baking, among which fruit tart is a representative, fruit tart, what a small and fresh name, For the concept and understanding of tarts, most of them have always been egg tarts. I did not go into the egg tarts, Portuguese tarts, and meringue tarts. This time I just turned over a book of fruit cheese tarts. Fruit, I Love, cheese, I love more. In the case of love and love, I can only satisfy myself. For me who have never done this type before, it is also an opportunity to exercise. Seeing the baking experts in the gourmet world, how can it be? So dexterity, why is so profitable, but I also understand that behind everyone's dexterity and interests, there is continuous improvement and improvement. How many failures can't stop the pace of baking enthusiasts, so I am here , Fruit tart! "

Ingredients

Mango Cheese Tart

1. Cut the butter into small pieces and soften it at room temperature

2. Beat with an electric whisk until feathery.

3. Add the powdered sugar and stir by hand until the sugar and oil are mixed, otherwise the powdered sugar will splash around

4. Beat the egg liquid, add salt, add a small amount of it to the butter

5. Sift in low-gluten flour, stir with a rubber spatula until the oil and flour are completely mixed,

6. Wrap it in plastic wrap and put it in the refrigerator for an hour

7. Cover the dough on the tart mold, and press the side of your finger to make it fit the mold.

8. Preheat the oven, the upper fire 170 degrees, the middle layer first bake for 10 minutes, (because I don’t have a small hole in the fork, so I heat it up first, if the bottom is heated, I am afraid the bottom of the tart will protrude), the upper and lower fire, 170 degrees, the middle layer Bake for 25 minutes until the inside is colored.

9. Soften the cream cheese and fresh cream with water.

10. Beat with an electric whisk at low speed until smooth, until there is no obvious granular shape

11. Whip the whipped cream and caster sugar

12. Add the whipped cream to the cheese paste and stir until fully combined

13. Pour the cheese filling into the baked tart crust until it is six minutes full, and bake it at 180 degrees and the middle layer for another 10 minutes.

14. Cut the mango into small slices

15. After letting the tart wrapper cool, spread the mango slices on it

16. Finished picture

Tips:
1. Because I don’t have a small hole, I heat it up first. If the bottom is heated, I am afraid that the bottom of the tart will protrude. You can also use a small fork to make the small hole first.
2. It’s because I used it first, so I didn’t put small beans or stones on the tart skin.