Mango Cherry Cheese Tart
1.
Beat the eggs and egg yolks in the tart wrapper into a small bowl;
2.
Disperse for later use;
3.
The butter is softened at room temperature and put into the container;
4.
Add 100 grams of powdered sugar;
5.
Whisk with an electric whisk;
6.
Add egg liquid in portions;
7.
Absorb completely every time and then join the next time;
8.
Beat until it is smooth;
9.
Sift in low powder and salt;
10.
After mixing well, cover with plastic wrap and refrigerate for one hour;
11.
Divide each 25g into a small dough;
12.
Use your palm to make a circle, put it in the tart mold, and then gently press until the dough is evenly covered in the tart mold. Note that the edge is 2~3mm higher than the mold;
13.
Poke holes in the bottom with a fork;
14.
Place the finished tart wrappers on the grill one by one,
15.
Put mung beans on the top in a cupcake mold, then put it into the middle layer of the preheated oven, 180 degrees for about 25 minutes;
16.
Now start making mango cheese filling. Put 100g whipped cream and 60g powdered sugar into the container, beat slowly over ice water to 7 and distribute;
17.
100g of cheese + 40g of whipped cream, put them in a small basin and heat over water and stir constantly;
18.
Until it reaches a smooth state, take it out and let it cool for later use;
19.
Add 50g of mango puree;
20.
Stir evenly;
21.
Then mix the cold cheese paste with the whipped cream;
22.
Continue to beat evenly and serve the cheese filling;
23.
Take out the baked tart wrappers and let cool;
24.
Take out the beans from the tart crust;
25.
Put the mango cheese paste into the tart crust with a spoon, and send it to the middle of the oven, 180 degrees for about 10 minutes;
26.
Bake it out and let it cool for later use;
27.
Whip 100g whipped cream and 10g powdered sugar to a hard foaming state;
28.
Put the whipped cream into a piping bag and mount it on the tart.
29.
All mounted
30.
It can be eaten after being decorated with cherries, and the flavor will be better after refrigeration.
Tips:
1. When making the dough and adding egg liquid, pay attention to adding it in batches, each time it must be beaten evenly and completely merged before adding the next time, so as to avoid oil and water separation;
2. After the tart dough is ready, it must be refrigerated for a period of time, otherwise it is too soft and difficult to shape;
3. When kneading the tart crust, it is not easy to be too thin, otherwise the baked tart crust will break easily when it is demoulded;
4. When making the cream cheese paste, it is stirred with warm water; while the whipped cream needs to be separated with ice water;
5. When baking the tart wrapper, it is better to press it with a heavy object; I used mung beans this time. Put a paper cup in the tart mold, fill it with beans and bake it.
