Liquid Cheese Tart

Overview

Making liquid tarts is not difficult. It is mainly divided into two steps, that is, first bake the tart shell, and then bake the filling. As long as you control the heat well, you can successfully bake a crispy tart shell and a cheese tart with flowing filling. The recipe refers to Yuanzhuzhu. The materials can make 8 towers

Tags

• baking
• children
• afternoon tea
• dinner with friends
• anchor cream cheese
• corn starch
• egg yolk
• low gluten flour
• mascarpone cheese
• unsalted butter
• whipping cream
• whole eggs
• fine sugar
• milk

Ingredients

Steps

1. 1 Soften the butter at room temperature in advance, add 32 grams of fine sugar, and mix well with a spatula

   

2. 2 Use an electric mixer to beat at medium speed until the butter puffs up and resembles a feather

   

3. 3 Mix the whole egg liquid and egg yolk liquid evenly, add the egg liquid in 3 batches

   

4. 4 After each addition, beat evenly until the butter is enlarged and resembles a feather

   

5. 5 Sift the flour and add to the whipped butter

   

6. 6 Mix well with a spatula until no dry flour is visible

   

7. 7 Move the dough to the kneading mat, press it evenly, cover the top and bottom of the dough with plastic wrap, use a rolling pin to roll it into a rectangle about 4mm thick, and freeze it in the refrigerator for 30 minutes

   

8. 8 Take out the frozen dough sheet and use a mousse ring with a diameter of 8mm to press out a round sheet

   

9. 9 Place the round slices into the tower mold. When the dough is slightly soft, press the dough tightly against the mold and arrange the edges of the tower (the diameter of the tower mold is 7.7mm, and the square portion can make 8 pieces)

   

10. 10 Use a fork to poke some small holes in the bottom of the tart mold to prevent the tart shell from swelling during baking (I made 6 of the ingredients, but there is no more tart mold and there is still some tart shell left)

    

11. 11 Place in the middle rack of the preheated oven at 170 degrees Celsius and bake for 15 minutes.

    

12. 12 Cut mascarpone and Anchor cheese into small pieces, add fine sugar and beat with a whisk

    

13. 13 Add the whipping cream and milk one at a time, beating each time until the cheese absorbs the liquid before adding the next time. Finally add corn starch and mix well

    

14. 14 Beat the cheese filling into a thick consistency

    

15. 15 Put the cheese filling into a piping bag, cut a large opening, squeeze it into the baked tart mold, and freeze it in the refrigerator for 1 to 2 hours

    

16. 16 Preheat the oven to 190 degrees for 10 minutes. Take out the frozen cheese tower, brush the surface with egg yolk liquid, and use a clean brush to brush a layer of water on the edge of the tart crust (to prevent the edges of the tart crust from burning)

    

17. 17 Carefully take out the tart shell from the mold and place it on the baking sheet (this step of removing the tart shell should be taken out when the tart shell is set and baked, I forgot)

    

18. 18 Heat up and down to 190 degrees and bake the middle layer for 10 minutes

    

19. 19 Finished product pictures

    

20. 20 Enjoy the finished product!