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Cheese tarts. Committed to crafting freshly baked cheese tarts to bring you the best of Hokkaido with every bite. Every single BAKE Cheese Tart is crafted with our passion and the finest ingredients, in pursue of. It's a cheese tart that's been so popular throughout Asia.
Note: The cheese custard yield is more than enough to fill the tart pastry.
You can also increase the tart pastry recipe by.
My version of the ever so famous baked cheese tart that's originally from Hokkaido.
Cooking Tips
To conserve cash on fat if food prep, use applesauce as opposed to butter. It is going to create your recipe and moist tasty. Most individuals won't even have the ability to distinguish the difference.
You can cook Cheese tarts using 13 ingredients and 18 steps. Here is how you cook that.
Ingredients of Cheese tarts
- You need of Ingredients for Cream.
- Prepare 170 g of cream cheese.
- It's 18 g of sugar.
- Prepare 15 g of unsalted butter.
- You need 60 g of plain yogurt.
- You need 1 of egg white.
- It's 1/2 tsp of vanilla extract(optional).
- You need of Ingredients for tart base.
- Prepare 50 g of unsalted butter.
- You need 12 g of sugar.
- It's 75 g of all-purpose flour.
- Prepare 1 of egg.
- It's 1 of egg yolk.
Flaky crust and ohhh so creamy cheesey filling. Blueberry cheese tart is made with crisp pastry, filled with rich cream cheese filling and top with bright beautiful blueberry filling. It has a great combination of sweet with hints of fruity sour… These cheese tarts are filled with melted brie cheese with sweet and tart fruit preserves. An elegant choice to grace your holiday appetizer table.
Cheese tarts instructions
- Put 170g of cream cheese, 15g of unsalted butter, 60g of plain yogurt, and 18g of sugar in a pot..
- Place the pot on a stove, stir while cooking in low heat, take it out when cream cheese is melted..
- Add in 1 egg white in the pot, save the yolk in another small bowl, you can also add in 1/2 tsp of vanilla extract in the cream sauce for some flavor..
- Put the pot on the stove reduce the cream sauce..
- Pour The cream sauce in a bowl and refrigerate for 2 hrs..
- Mix 50g of unsalted butter and 12g or sugar with an electric mixer..
- Then mix in 75g of all purpose flour with a spatula..
- Mix 1 egg and pour half in the dough mixture, you can throw the other half in the trash if you want..
- Mix with a spatula or your hand until it turns into dough..
- Refrigerate it for 30 minutes..
- Take the dough out and roll it into 6 even balls..
- Put the dough balls in the molds and press down to shape a base, don't over knead the dough..
- Put the molds in the refrigerater for 30 minutes again..
- Take the molds out and bake them in the oven at 180°c(356°f)for 20 minutes..
- Pour the cream sauce inside the doughs evenly with a spoon..
- Use a brush to brush some egg yolks on the cream..
- Bake the tarts at 230°c(446°f) for 8-10 minutes..
- Your cheese tarts are done!.
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