How to make Creamy Cheese Tart / Recipe とろ〜り！チーズタルト　レシピ

 

Creamy Cheese Tart Recipe I used biscuit base for the first time instead of making it from flour and butter It was very delicate to handle especially when taking tart out from the case but was very soft moist and blended well with the cream cheese filling Ingredients 10 tarts Crust 170g biscuit base 55g unsalted butter Filling 1 egg yolk 30g sugar 15g plain flour 200mL milk fat reduced milk used in this video 225g cream cheese yolk for egg wash optional Recipe 1 Make tart mix biscuit base and unsalted butter well 2 Divide crust between 10muffin cases Using spoon press the crust in the shape of the case 3 Rest tart in fridge for at least 15minutes 4 Make filling mix egg yolk sugar and plain flour well 5 Slowly add milk and mix 6 Strain mixture and pour in a pot 7 Put pot on medium heat mix until mixture thickness like custard texture 8 Take pot off from heat and mix custard with cream cheese 9 Take the tart out from the fridge and fill with cheese filling 10 Rest tarts in fridge for at least 10 15minutes 11 Brush surface with egg yolk 12 Bake it at 160 for 20minutes 13 Ready to be served Could have it while it is still warm or cool it in fridge Enjoy 材料 10個分 タルト ビスケット ベース 170g 無塩バター 55g クリームチーズ 卵黄 1個分 砂糖 30g 小麦粉 15g 牛乳 200mL クリームチーズ 225g 卵黄 タルトの表面に塗る用 レシピ 1 タルトを作る ビスケットベースと無塩バターを混ぜる 2 よく混ざったら ビスケットベースを型に入れていく 均一に10等分する 3 スプーンを使い 型にそって押し固める 4 タルトを冷蔵庫で15分 冷やす 5 次にカスタードクリームを作る 卵黄 砂糖 小麦粉をよく混ぜる 6 牛乳を少しずつ加え 混ぜる 7 液体をこし 鍋に入れる 8 鍋を中火にかけ カスタードクリーム状になるまで温める 9 クリーム状になったら火からおろし ボールに移す 10 クリームチーズを加え よく混ぜる 11 冷やしたタルトにクリームを均等に入れる 12 タルトを冷蔵庫で 10 15分間冷やす 13 表面を卵黄で塗る 14 160 に予熱したオーブンで20分焼く 15 出来上がり アツアツでも美味しいですが 冷蔵庫で冷やしてものも美味しいです Find me also on Instagram sora_monnom

 

 

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