Liquid Cheese Tart

Overview

The fragrant cheese filling is fragrant right out of the oven. When you take a bite, the sweet and rich filling flows on the tip of your tongue. It is very delicious when paired with the crispy tart crust. Use egg yolk liquid to color the surface of the cheese, which is natural and fresh. Tart crust: 225g butter, 94g caster sugar, 25g whole egg liquid, 375g low-gluten flour. Filling: 225g cream cheese, 30g milk, 65g caster sugar, 100g light cream, 5g rum, 5g cornstarch, 1.5g lemon juice, a little dark chocolate.

Tags

• baking
• butter
• cake flour
• corn starch
• cream cheese
• rum
• whipping cream
• whole egg liquid
• dark chocolate
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Weigh the various ingredients and preheat the oven at 190 degrees for 10 minutes and 170 degrees for 10 minutes.

   

2. 2 Cut the butter into small pieces and soften it slightly at room temperature. Add the fine sugar and mix well with a spatula.

   

3. 3 Add the egg liquid and beat it slightly with a whisk until it is completely combined. No need to beat.

   

4. 4 Sift in low-gluten flour, knead into a ball, cover and let stand for a while.

   

5. 5 Add the ingredients for the filling in order and mix well. The cream cheese can be melted slightly in warm water before proceeding.

   

6. 6 Pinch the tart crust into small pieces, press it into a thin pancake with your palms, put it into the mold, press it tightly around the edges with your fingers, and pinch a slightly higher edge around the edge.

   

7. 7 Put in the preheated oven, set the heat to 190 degrees and lower the heat to 170 degrees, and bake for about 10 minutes. The specific time and temperature should be increased or decreased according to the actual oven temperature of different ovens. The original recipe is that the upper/lower heat is 205/180 respectively, and the baking time is 18-20 minutes. However, because the tart crust I pressed is slightly thin, the baking time is shortened as appropriate.

   

8. 8 When it is slightly colored, take it out and let it cool slightly.

   

9. 9 Put the filling into a piping bag with a cutout, pipe it into the tart shell, and freeze in the refrigerator until hard.

   

10. 10 Brush a little egg yolk liquid on the surface.

    

11. 11 Use a little tart crust, shape into small semi-circular pieces, and place them in the appropriate position.

    

12. 12 Place in the middle and upper rack of the oven, raise the heat to 220 degrees, lower the heat to 150 degrees, and bake for 8-10 minutes. Because the maximum temperature of household ovens is generally 230-250 degrees, I adjusted the original formula of 255/150 appropriately. If you want better coloring, you can spray the surface with a spray gun, and there will be a texture like a little scorch marks.

    

13. 13 Put melted dark chocolate into a piping bag with a small cutout and draw the facial features for the bear.