Winnie the Pooh 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. The marked dosage can make 2 plates of Xuechu 12-cup flower-shaped cake molds. The main ingredients are the materials and amounts of the tart crust, and the auxiliary ingredients are the fillings. The remaining tart shell and filling can be frozen and stored. When you want to eat, just take it out and brush it with egg wash and bake it. If eaten while hot, the filling will flow. If it cools down, you can reheat it in the microwave for a few seconds. 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
• afternoon tea
• butter
• cake flour
• corn starch
• cream cheese
• rum
• whipping cream
• whole egg liquid
• dark chocolate
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare all the ingredients. 2. Cut the butter into small pieces and soften it slightly at room temperature. Add the fine sugar and mix well. 3. Add the egg liquid and beat it slightly with a whisk until it is completely combined. 4. Sift in the low-gluten flour, knead it into a ball and let it sit for a while. 5. Add the fillings in the auxiliary ingredients in order and mix well. The cream cheese can be melted slightly in warm water before proceeding. 6. Pinch off small pieces of the tart crust, press it into a thin pancake in the palm of your hand, put it into the mold, press it tightly around the edges with your fingers, and pinch a slightly higher edge around the edge

   

2. 2 Put in the preheated oven, heat up to 190 degrees, lower 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 for upper/lower heat to be 205/180 respectively, and bake for 18-20 minutes. However, since the tart crust I pressed is slightly thin, if I use this temperature and time, it will undoubtedly burn. 8. When it is slightly colored, take it out and let it cool slightly. This mold from Xuechu has a very good non-stick effect, and it can be completely demolded by gently shaking it a few times. But be careful when unmoulding, don't use too much force, the tart shell is very crisp and easy to fall off. 9. Put the filling into a piping bag with a cutout, squeeze it into the inside of the tart shell, and freeze it in the refrigerator until it hardens. 10. Brush a little egg yolk liquid on the surface. 11. Use a little tart shell, shape into small semi-circular slices, and put them in the right position. 12. Place in the upper middle layer 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 degrees, I adjusted the original formula of 255/150 appropriately so that the surface coloring is not high

   

3. 3 Just use melted hot chocolate to draw facial features