Basque Cheese Tart｜24-Hour Chilled Batter｜Smooth Texture Recipe скачать в хорошем качестве

Basque Cheese Tart｜24-Hour Chilled Batter｜Smooth Texture Recipe

Basque Cheese Tart｜Ohyoo Cooking [Recipe·Mold Diameter 16cm] Tart Shell Unsalted Butter 55g Powdered Sugar 20g Egg Yolk 1 Cake Flour 80g Almond Flour 15g Baking Time： 170°C/338℉···15min 170°C/338℉···10min Cheese Batter Cream Cheese 120g Vanilla Paste 2g Sugar 20g Whipping Cream 50g Whole Egg 35g Cake Flour 3g Baking Time 215°C/419℉···10min [How to Make] 1. Start by making the cheese batter. Mix softened cream cheese and vanilla paste until smooth. Add sugar and mix well. 2. Incorporate eggs and heavy cream into step one, stirring until well combined. Add sifted cake flour and mix thoroughly. Seal and refrigerate overnight (this enhances the blending of the filling for a smoother texture). 3. For the tart shell, mix softened unsalted butter with powdered sugar until well combined. Add an egg yolk and mix thoroughly. 4. Add almond flour and mix well. Then, add sifted cake flour, wrap in plastic wrap, and refrigerate for one hour. 5. Roll out the dough to a size larger than the mold, place it in the mold, press it down, and freeze for about fifteen minutes. 6. Remove the frozen tart shell, line it with parchment paper, and add pie weights. Bake for fifteen minutes, then take out the crust, brush with beaten egg, and continue baking for another ten minutes. Allow it to cool. 7. Mix the chilled cheese batter, pour it into the cooled tart shell, and bake at high temperature for a short time. Allow it to cool after baking. #cheesetart #basquetart #basquecheesecake