
How to make Japanese Cheese Tarts.
INGREDIENTS: Makes 9
FOR THE TART SHELLS:
- 8 1/2 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered (icing) sugar
- 1 egg yolk
FOR THE CREAM CHEESE FILLING:
- 1 cup cream cheese
- 3 tablespoons powdered (icing) sugar
- 2/3 cup heavy whipping cream
- 1 teaspoon corn starch
FOR THE EGG WASH:
- 1/2 tablespoon milk (or water)
- 1 egg yolk
INSTRUCTIONS:
FOR THE TART SHELLS:
- Cut the butter into small cubes.
- Combine flour, sugar, and butter in the mixing bowl and beat them with an electric whisk until crumbs form.
- Whisk the egg yolk into the mixture, and knead them into a dough with your hand.
- Keep kneading the dough until smooth.
- Pre-heat the oven to 410°F (210°C).
- Take a small portion of the dough and press it into a 2.6-inch tart mold evenly.
- Cut off the excess dough from the edge with a knife and prick the bottom with a fork.
- Repeat the exact instructions for the rest of the eight shells.
- Bake the shells for 15 minutes.
- Let the tart shells cool completely before removing them from the molds.
FOR THE CREAM CHEESE FILLING:
- Soften the cream cheese at room temperature and mix well with sugar in a bowl.
- Mix and fold the ingredients constantly until smooth with a spatula.
- Add the heavy whipping cream to the mixture in 3 portions, keep stirring until well combined.
- Finally, add the corn starch and mix well.
- Fill the piping bag with the mixture and pipe it into the shells.
- Freeze the cheese tarts for 4 hours until firm.
BAKING THE CHEESE TARTS:
- Preheat the oven to 410°F (210°C).
- Prepare the egg wash by adding a half tablespoon of milk and one egg yolk in a bowl, and whisk vigorously until smooth.
- Brush the frozen cheese tarts with egg wash.
- Bake the cheese tarts for 15 minutes.
- Serve warm and enjoy!
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