Mini Cheese Tart
1.
Make Tapi Material
2.
Mix 30 grams of low powder, butter, eggs, and sugar, and then add water. Quickly cut and mix evenly, don't knead
3.
After the dough is formed, wrap it in plastic wrap and put it in refrigeration for about 1 hour
4.
Sprinkle flour on the workbench, roll out the tapioca, and cut it out with a mold
5.
Put butter on the tart mold and spread the tart into the mold
6.
Finish the bottom of the mold into a tapi-like shape by hand
7.
Make the remaining tapi one by one, and use a fork to make small holes in the tapi
8.
Put it into the preheated oven and bake at 170 degrees for 14 minutes
9.
After the cheese is softened, add yogurt and mix, add whipped cream and mix well
10.
Add 15 grams of powdered sugar and mix well, then add vanilla extract and eggs and mix well
11.
Take out half-cooked tarts, squeeze a small amount of cream cheese on top of each, and continue baking for 16 minutes
12.
Squeeze a small amount of strawberry jam on each top, melt the chocolate, put it in a piping bag, cut a small opening on the top, and squeeze a staggered line on each small tower for decoration
13.
Look at what mini cheese tarts there are. Simple strawberry jam and chocolate let you enjoy a double taste
Tips:
1. It is best to choose chocolate with high cocoa butter content, which is bitter. It goes well with strawberries.
2. When making the tapi, if the raw tapi is not used up, the rest will be stored in the refrigerator and it will be fine within a month.
3. If the baked tart is not used up, put it in the crisper, and then add the filling when eating.
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