[Recipe · Mold Diameter 12cm]
[Tart Crust]
Unsalted Butter ··· 65g
Powdered Sugar ··· 28g
Salt ··· 0.5g
Almond Flour ··· 18g
Cake Flour ··· 120g
Egg Liquid ··· 28g
[Cheese Custard Filling]
Milk ··· 180g
Whipping Cream ··· 120g
Vanilla Pod ··· Half
Sugar ··· 25g
Salt ··· 0.5g
Egg Yolk ··· 50g
Sugar ··· 25g
Cornstarch ··· 20g
Cream Cheese ··· 100g
[Baking Time]
175℃/347℉ - 45 minutes
[How to Make]
① Prepare the crispy tart crust by sifting low-gluten flour, almond flour, and powdered sugar into a bowl. Add salt and butter, cut and mix until it resembles a sandy texture. Add the egg liquid and mix until it forms a dough.
② Chill the dough for two hours, then roll it out to a thickness of 3mm. Place it in the mold and freeze for later use.
③ Prepare the cheese custard filling by heating milk, whipping cream, sugar, salt, and vanilla pod in a pot. Bring it to a boil, then turn off the heat and let it steep for five minutes.
④ Whisk together egg yolk and sugar, add cornstarch and mix well. Gradually add the mixture from step three, stirring continuously. Pour it back into the pot, and while stirring, heat until the mixture thickens. Turn off the heat, add cream cheese, and mix well.
⑤ Pour the cheese custard sauce into the tart crust, freeze for an hour, then brush with a layer of egg liquid. Bake and let it cool after it comes out of the oven. Refrigerate overnight before serving!
#custardtart
#tart
17 ноя 2023
