Cherry Tomato Cheese Tart

Overview

Thanks to the trust and support of ACA Company and Gourmet World, I was fortunate enough to pass the audition and enter the second round. I was originally worried that the second round of the competition would be a topic assignment, which would definitely be difficult for Lao Fang who does not have enough time. When I saw the competition topic of home-cooked baking yesterday, I was really happy; this is the true meaning of learning baking, making healthy food for the family. The process of the cheese tart that I am participating in today is much more complicated than the cake. The finished tart shell must not only be refrigerated first, but also need to be baked first, and then the cheese filling. At the same time, the cream and cheese must be melted and left to cool, whipped with whipped cream, etc. When the cherry tomato cheese tart is all finished, it is already 1:30 in the morning~~~ When he woke up in the morning, when his son saw the cherry tomato cheese tart on the table, he quickly said: Mom: It’s so beautiful, so awesome! What time did you go to bed last night? Haha: Seeing my son happily eating the breakfast carefully prepared by his mother, I won’t feel tired even if I don’t sleep all night~~~~

Tags

• baking
• children
• afternoon tea
• butter
• egg
• low gluten flour
• whipping cream
• cherry tomatoes
• fine sugar
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients in advance and soften the butter in advance

   

2. 2 Beat the softened butter slightly, then add the caster sugar

   

3. 3 Use an electric mixer to beat until fluffy

   

4. 4 Add whole egg liquid in portions

   

5. 5 Beat until completely combined

   

6. 6 Sift in salt and cake flour

   

7. 7 Mix well, cover with plastic wrap and refrigerate for one hour

   

8. 8 Take it out, divide it into 25g/portion, exactly 11 portions; roll into a round shape, flatten it and put it into the tart mold

   

9. 9 Wear gloves once and press gently until the tart mold is evenly covered and the edge is 2~3mm higher than the mold

   

10. 10 Arrange the prepared tart shells on the baking sheet one by one, freeze in the refrigerator for 10 minutes, and then poke holes in the bottom with a fork

    

11. 11 Add some soybeans to press the bottom, put it into the middle rack of the preheated oven, bake at 180 degrees for about 25 minutes

    

12. 12 50g cheese + 70g light cream, put them together into a small basin

    

13. 13 Heat over water and stir constantly until smooth, let cool and set aside

    

14. 14 Take another small bowl: pour 100 grams of whipping cream and 10 grams of powdered sugar and beat over ice

    

15. 15 Take 30 grams of whipped cream and mix well into the cream cheese basin

    

16. 16 Blanch cherry tomatoes in hot water, peel and cut into small pieces

    

17. 17 Pour into the cream cheese batter and mix well

    

18. 18 Spoon into the cooled tart shell

    

19. 19 Put it into the middle rack of the oven and heat it up and down at 180 degrees, bake for about 10 minutes and take it out

    

20. 20 Put the freshly whipped cream into a piping bag, pipe it on the cheese tart and add cherry tomatoes at the end

    

21. 21 Are you satisfied with this kind of breakfast? Anyway, my son is satisfied