Hokkaido Half-Baked Cheese Tart Recipe｜Ohyoo Cooking 

▣ Hokkaido Half-Baked Cheese Tart Recipe｜Ohyoo Cooking
▣ Ingredients：
·Unsalted butter 50g
Powdered sugar 20g
Whole egg 15g
Almond powder 15g
Ckae flour 80g
·Cream cheese 150g
Egg yolk 18g
Granulated sugar 30g
Corn starch 6g
Milk 80g
Heavy cream 100g
Granulated sugar 5g
▣ Baking：
170°C/338°F-20min (tart crust)
170°C/338°F-8min (tart crust+egg wash)
200°C/392°F-10min (cheese tart)
▣ Mold size：Φ15cm
▣ Method：
1.Make tart shell, add softened butter to powdered sugar and mix well, add whole egg mixture in stages, mix until completely absorbed.
2.Add the sifted almond flour and cake flour, then roll out the dough on plastic wrap or greaseproof paper into a 3mm thick circle and refrigerate.
3. Take out the chilled dough, put it into the mold when it is a little soft, and roll out the excess dough. Refrigerate the tart shell to make it hard, line with greaseproof paper, pour in the heavy stone and bake.
4. To make the cheese batter, whisk together the cream cheese and set aside. To make the cascade sauce, whisk together the egg yolks and sugar until white, stir in the cornstarch and milk, then pour into a saucepan and cook until thickened. Sift and add to the cheese.
5. Whip the heavy cream until thick and runny, pour it into the batter in step 4, mix well, squeeze it into the baked tart shell and bake.
6. Remove from oven and let cool before serving.
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