Cheese Tart Coklat Mini Lembut Berkrim | Creamy Mini Chocolate Cheese Tart скачать в хорошем качестве

Cheese Tart Coklat Mini Lembut Berkrim | Creamy Mini Chocolate Cheese Tart

Tart keju yang asalnya berperisa blueberry dan strawberry, kini telah banyak variasi rasa, mengikut citarasa para peminat tart keju. Kali ini saya buat tart keju yang versi coklat pula, bukan inti coklat tapi inti krim kejunya kita tambahkan coklat cair dan menggunakan kulit tart coklat. Tart coklat ini kulitnya rangup, tetapi akan menjadi lembut selepas 1 hari, manakala intinya akan lembut dan sedikit cair ketika hangat, tetapi setelah didinginkan inti akan memejal tetapi masih tetap lembut ya. Tart keju coklat ini boleh disimpan dalam peti sejuk sehingga 1 minggu. Selamat mencuba! Jumlah Tart : Anggaran 34 biji bergantung saiz KULIT TART : 70 gm mentega bergaram (lembut) atau marjerin | 1/4 cawan dan 1 sudu besar 40 gm gula icing | 4 sudu besar 1 biji kuning telur gred A 1/2 sudu teh esen vanilla 110 gm tepung gandum | 3/4 cawan dan 1 sudu besar 15 gm serbuk koko | 2.5 sudu besar 6 gm serbuk badam | 1 sudu besar (pilihan) INTI : 250 gm krim keju (dingin) | 1 buku 15 gm mentega bergaram (lembut)/ marjerin | 1 sudu besar 50 gm gula icing | 5 sudu besar 1 biji kuning telur gred A 1/2 sudu teh esen vanilla 60 gm coklat compound gelap (cairkan dan sejukkan) | 1/2 cawan HIASAN : Sapuan hazelnut atau coklat cair Coklat flakes SAIZ ACUAN TART : 4.5 cm SAIZ PENEKAN TART : 3.5 cm SUHU MEMBAKAR : Kulit Tart : 170℃, 20 ke 25 minit, api atas bawah (kipas matikan). Panaskan ketuhar 10 ke 15 minit. Inti : 150℃, 10 minit, api atas bawah (kipas matikan). Panaskan ketuhar 10 ke 15 minit. =========================================================================== [ENGLISH] This time I made another variant of cheese tart with chocolate flavor, definitely worth to try if you're cheese tart lovers! The tart is not filled with chocolate filling, this version is a little bit more special as we added the filling with melted chocolate and used chocolate tart shell. The tart shell is crunchy but will be soft after a day. They can be consumed warm or chilled. The filling will be slightly melted in the middle when warm but will be firm but still soft when chilled. Keep the leftovers up to a week in the refrigerator. Happy baking! Yields : About 34 pcs (depending on the size) TART SHELL : 70 gm softened salted butter or margarine | 1/4 cup and 1 tbsp 40 gm powdered sugar | 4 tbsp 1 large egg yolk 1/2 tsp vanilla essence 110 gm all purpose flour | 3/4 cup and 1 tbsp 15 gm cocoa powder | 2.5 tbsp 6 gm ground almond | 1 tbsp FILLING : 250 gm cold cream cheese | 1 small block 15 gm softened salted butter or margarine | 1 tbsp 1 large yolk 1/2 tsp vanilla essence 60 gm dark chocolate compound (melted and cooled) | 1/2 cup TOPPING : Hazelnut spread or melted chocolate Chocolate flakes TART MOLD SIZE : 4.5 cm TART PRESSER SIZE : 3.5 cm BAKING TEMPERATURE : Tart shell : 170℃, 20 to 25 minutes, top and bottom fire (fan off). Oven preheated for 10 to 15 minutes. Filling : 150℃, 10 minutes, top and bottom fire (fan off). Oven preheated for 10 to 15 minutes. ============================================================================ My Channel link 👇👇    / @thebutterybites   My Cooking Channel👇👇    / @lynshomelicious11   Visit my websites 👇👇 https://thelynalina.blogspot.com/ https://thebutterybites.blogspot.com/ (My New Website :https://thebutterybites.wixsite.com/t...) Instagram 👇👇 Baking IG :   / thebutterybites   Cooking IG :   / lyns_homelicious   ============================================================================ Video Editor : Created by InShot:https://inshotapp.page.link/YTShare Song : Calm Cam (   • Calm Cam  ) Artist : TrackTribe Licensed to YouTube by: YouTube Audio Library; Warner Chappell, Polaris Hub AB Song : No.9 Esther's Waltz (   • No.9 Esther’s Waltz  ) Artist :Esther Abrami Licensed to YouTube by: YouTube Audio Library; Warner Chappell, Polaris Hub AB #cheesetart #tart #baking #tarte #dessert #cookies #idejualan