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I made a double cheese tart flowing with honey ~
I baked a baked cheesecake on a tart sheet and made a rare cheesecake in a honeycomb shape.
It has two kinds of cheesecake, so it’s good to have different textures and different tastes at the same time ~
If it’s cumbersome, it’s okay to make the tart sheet hardened with only rare cheesecake ~
In the video, I added a lot of honey, but if you do it at home, if you add too much, you can sweeten it and adjust it to your taste ~
Ingredients
- 135g All-purpose flour
- 20g Almond powder
- 1g Salt
- 90g Cold unsalted butter
- 40g Coldwater
- 180g Cream cheese
- 40g Sugar
- 1 Egg
- 2g Vanilla extract
- 30g Whipping cream
- 8g Cake flour
- 50g Cream cheese
- 10g Sugar
- 10g Plain yogurt
- 1g Vanilla extract
- 2g Lemon juice
- 1g Gelatin
- 30g Whipped cream (whipped up 50%)
Instructions
- Mix gravity powder, almond powder, and salt in a bowl add cold unsalted butter and mix with a scraper until the butter is mixed with wheat flour to a small size.
- Add cold water, lump them together, spread them out, and rest for 30 minutes in the refrigerator.
- Put the tart dough on the pan to match the shape, make a pattern with a fork on the rim, make a hole in the floor, and bake for 30 minutes in an oven preheated to 180 degrees.
- Add sugar to the cream cheese, mix eggs, vanilla extract, mix, add fresh cream, mix, add the flour, and mix.
- Sift through a sieve, pour the dough over the tart sheet, bake for 30 minutes in an oven preheated to 160 degrees, raise the temperature to 190 degrees, and bake for 3 minutes to give a baked color.
- Cool at room temperature and cool in the refrigerator.
- Remove cream cheese, add sugar and mix, then plain yogurt. Add vanilla extract and lemon juice and mix.
- Remove the water from pangelatin, soaked in cold water for 10 minutes, melt it in a microwave oven for 10 seconds, add it to the dough, mix quickly, add 50% whipped fresh cream and mix.
- Pour the dough over the chilled cheesecake, put the ear on it, freeze it for about 2 hours in the freezer, remove the ear, and add honey.
Notes
Mold size : 13.5cm
I baked using a square frame, but you can use a round frame or another frame freely ~
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @cooking.tree.
Recipe video
Enjoy