【Tomato recipe】Cocoa cheese tart - rich cocoa aroma
Overview
Tomato fans who like cocoa should not miss today’s cocoa cheese tart. It is not only rich in flavor, but also not very complicated to make. Come and follow the tomato recipe~
Tags
- baking
- paita
- butter (tart crust)
- cocoa powder (tart crust)
- cream cheese (cheese filling)
- egg yolk (cheese filling)
- egg yolk (tart crust)
- lemon juice (cheese filling)
- light cream (cheese filling)
- low-gluten flour (tap crust)
- powdered sugar (tart crust)
- salt (tap crust)
- sugar (cheese filling)
- yogurt (cheese filling)
Ingredients
Steps
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Chop butter into small cubes
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After mixing the low-gluten flour and powdered sugar, repeatedly cut it into rice grains with a scraper, and then knead it into a loose shape with your hands
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Add cocoa powder and mix well
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Add egg yolk and salt
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Slowly mix and knead into a ball, and push with the palm of your hand until the ingredients are completely mixed evenly
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Shape into a round cake, wrap in plastic wrap and refrigerate for 2 hours
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Separate the plastic wrap and roll out the dough into a 3mm thick sheet
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Carefully spread the dough sheets on the baking pan
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Use your hands to align the dough and the mold
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Then use a rolling pin to roll off the excess dough
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Use a fork to poke holes in the bottom
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Cover with plastic wrap and refrigerate for 30 minutes
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Lay out tin foil, top with rice or beans and place in a preheated oven at 175 degrees
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After baking for 10 minutes, remove the tin foil, brush with a layer of egg yolk, and bake for another 5 minutes
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Make the cheese filling: soften the cream cheese in hot water and stir with a hand mixer until smooth
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Add yogurt and mix well
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Then add sugar, egg yolks, light cream, lemon juice and stir. Every time you add something, stir evenly
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The whipped cheese paste is fine and grain-free
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Pour the mixed cheese filling into the tart shell
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Place in a preheated 180-degree oven and bake on the middle shelf for 15 minutes until golden brown. After taking it out of the oven, let it cool and unmold