Cheese Souffle Tart Recipe

Name: Cheese Souffle Tart
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Yield: 6
Cuisine: Korean
Ingredients: 200g Plain flour; 80g Powdered sugar; 30g Almond powder; 1g Salt; 100g Cold unsalted butter; 40g Egg; 200g Cream cheese; 35g Sugar; 70g Plain Yogurt; 2 Egg yolks; 5g Lemon juice; 2g Vanilla extract; 25g Cake flour; 40g Melted unsalted butter; 2 Egg whites; 50g Sugar; Apricot jam; Whipped cream; Grapes, blueberries

by Cooking Tree 2023-02-14

written by Cooking Tree 2023-02-14

Jump to Recipe Print Recipe

Cooking Tree will show you how to make a homemade version of this delectable recipe for Cheese Souffle Tart.

I made a soufflé cheese tart with a moist cheesecake on top of a crispy tart~
Putting the soufflé cheesecake dough into the tart and baking it is different and it bakes better than I thought, and I think the taste goes well with it~^^

The size of the frame I used this time was large, so I decorated it with fruit and cream, and it went well with the fresh fruit.

The colors of the Shine Muscat and blueberries on top go well together, and I think it became a tart with a refreshing feeling.
The cake was moist and soft and the tart was crispy, and the texture was good and it was really delicious~

I think it would be good to try it out in a variety of ways using different frames.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Cheese Souffle Tart
Pin Print

Rating: 5.0/5
( 75 voted )

Serves: 6 Prep Time: 50 Minutes Cooking Time: 50 Minutes 50 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

200g Plain flour
80g Powdered sugar
30g Almond powder
1g Salt
100g Cold unsalted butter
40g Egg
200g Cream cheese
35g Sugar
70g Plain Yogurt
2 Egg yolks
5g Lemon juice
2g Vanilla extract
25g Cake flour
40g Melted unsalted butter
2 Egg whites
50g Sugar
Apricot jam
Whipped cream
Grapes, blueberries

Instructions

Mix wheat flour, sugar powder, almond powder, and salt in a bowl, add cold unsalted butter, cut with a scraper, and mix until the butter becomes small.
Put the eggs into a lump, spread it out on parchment paper, and let it rest in the refrigerator for 1 hour.
Put the rested dough on the mold, shape it, make a hole in the bottom with a fork, and bake in an oven preheated to 180 degrees for 15 minutes.
Soften the cream cheese, add sugar and mix, then add plain yogurt and mix.
Add egg yolk, lemon juice, and vanilla extract and mix. Sift the soft flour and mix. Add the melted unsalted butter and mix.
When large bubbles appear while whipping the egg white, divide the sugar into 2 portions and whip to make a meringue with soft horns.
Divide the meringue into the dough in 2 batches, mix, pour the dough over the tart, flatten it, and bake in an oven preheated to 170 degrees for about 35 minutes.
Cool at room temperature, cool in the refrigerator, apply apricot jam, and decorate with whipped cream, blueberries, and grapes.

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.