Small Cheese Tart
1.
The above recipe is suitable for the amount of 5 small powder tower molds of French Baker
2.
Mix the cake flour, sugar, egg yolk and butter in the tart crust material into the mixer
3.
Stir into finely divided granules
4.
Take out the dough with your hands
5.
Roll out, wrap in oil paper or plastic wrap and refrigerate for 30 minutes.
6.
Make cheese filling: Cut cream cheese into small pieces, add fine sugar, and beat with warm water until the cheese is smooth.
7.
Add whipped cream
8.
Add a tablespoon of marshmallows to add flavor
9.
Whisk evenly with a whisk
10.
Put the finished cheese filling into a piping bag.
11.
Take out the chilled and loose tart dough, sprinkle a little flour on the mat, and roll out the dough to a thickness of 3cm. Use a tower mold to press out the right size
12.
Put the dough into the tower mold, and use the matching small hammer to evenly press the dough
13.
Squeeze the cheese paste into the tart crust, preheat the oven at 180 degrees, and bake the middle layer for about 30 minutes until the tart crust is golden brown.
14.
150ml whipped cream + two scoops of EIuff marshmallow to whip
15.
Bring out of the oven and let cool, and put fruit or cream to decorate
16.
You can use your favorite fruit
17.
I just cut some yellow peaches and it was delicious
18.
When whipping the egg whites, add a spoon or two of EIuff marshmallows when whipping the whipped cream, it will be more delicate and the texture will last longer
Tips:
It is recommended to eat after refrigeration, as the cheese flavor is more aromatic.
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