Bake Cheese Tart Recipe

Name: Cheese Tart
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 11
Cuisine: Korean
Ingredients: 150g Cake flour; 20g Almond powder; 40g Sugar; 1g Salt; 80g Unsalted butter; 35g Egg yolk; 230g Cream cheese; 45g Sugar; 10g Corn starch; 1 Egg (about 50g); 3g Vanilla extract; 5g Lemon juice; 130g Hot heavy cream; 30g Unsalted butter; 15g Egg yolk + 15g Milk

by Cooking Tree 2022-02-22

written by Cooking Tree 2022-02-22

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Bake Cheese Tart is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a soft and moist cheese tart~
I make a lot of mascarpone cheese and cream cheese, but this time I made it with only cream cheese.

It tastes really good using only cream cheese, so I think it would be good to use only cream cheese, which is easy to use.
Because it is filled with cheese filling and baked at a high temperature for a short time, it is good to bake while watching the color change.

The viscosity of the cheese filling varies depending on the baking time, but if you bake it for a short time, it will be baked with a softer and more moist texture.
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Cheese Tart
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Rating: 4.0/5
( 2 voted )

Serves: 11 Prep Time: 40 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

150g Cake flour
20g Almond powder
40g Sugar
1g Salt
80g Unsalted butter
35g Egg yolk

230g Cream cheese
45g Sugar
10g Corn starch
1 Egg (about 50g)
3g Vanilla extract
5g Lemon juice
130g Hot heavy cream
30g Unsalted butter
15g Egg yolk + 15g Milk

Instructions

Put soft flour, almond powder, sugar, and salt in a bowl and mix. Add unsalted butter and cut with a scraper and mix.
When the flour and butter are mixed to form small grains, add the egg yolk and form a lump, wrap in plastic wrap and rest in the refrigerator for 1 hour.
Soften the cream cheese, add sugar, mix, add cornstarch, and mix, then add eggs, vanilla extract, and lemon juice and mix.
Add hot whipped cream, mix, put in a pot, stir over low heat, and boil until thickened slightly. Remove from heat, add unsalted butter, mix, and cool in the refrigerator.
Roll out the tart dough, cut it with an 8.5cm round cutter, put it in a muffin mold, shape it, make a hole in the bottom with a fork, put another mold or parchment paper, fill it with a pressing stone, and bake in a 180 degree preheated oven for 20 minutes and cool.
Sift the cooled cheese filling in a piping bag, fill it with the cooled tart, and coat the top with egg yolk and milk. Bake in an oven preheated to 200 degrees for 8 to 10 minutes.

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