Cream cheese tart
Cream cheese tart that is crispy on the outside but soft on the inside. Feel the softness and relaxation that you can feel as soon as you drink a piece of coffee
0 serving
Within 60 minutes
윤
Ingredients
  • Soft flour
    130g
  • Bundang
    50g
  • Eggs
    1ea
  • Salt
    little
  • Butter
    60g
  • Cream cheese
    200g
  • Sugar
    80g
  • Eggs
    2ea
  • Yogurt
    1ea
  • potato starch
    20g
  • rum
    little
Cooking Steps
STEP 1/7
Put it in a plastic bag and let it rest in the refrigerator for more than 30 minutes.
STEP 2/7
Before you put the tart paper on it, butter the tartle so that the tart can be easily separated while the mixie is in
STEP 3/7
After mixing, add the remaining 1 egg and starch and mix thoroughly.
STEP 4/7
Remove the finished tissue from the refrigerator, sprinkle the dough cutting board lightly with powder, and push it while maintaining its original shape to about 0.5cm thick.
Wrap the tart paper around a rolling pin and place it in a tart mold, then pan it while trimming it to fit the mold. If you make a hole with a fork, you're done
STEP 5/7
When the tart is finished panning, fill about 90% of the pre-made cream cheese filling. And you can add dried fruits or nuts to your taste.
STEP 6/7
I preheated it at 180 degrees Celsius and baked it for about 30 minutes. Cool the baked cream cheese tart completely and remove from the mold.
STEP 7/7
After cooling it down, spread the fruit jam thinly and it's twice as sweet. Store it in the refrigerator for more than a day before it tastes even better!
Cooking review
3.00
score
  • 219*****
    score
    The picture didn't come out well, but...I muster up my courage^^ I had some dough left, so I baked it on a mini muffin mold with a so I baked it with a soboroThe sweetness and savory go well together to get another mini tart that's crispy on the outside and soft on the insideThinking about having a piece of Americano with me tomorrow morning makes me cringe^^
    2015-04-24 23:34
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