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 ~
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 ~