How to make a Japanese runny cheese tart
Ingredients:
Tart crust: 130g flour, 60g unsalted butter, 20g sugar, 25g egg, 1/6 tsp salt
Filling: 130g cream cheese, 60g butter, 1 tsp flour, 30g sugar, 20g milk, 1 tsp lemon juice, 1 tsp vanilla oil, 1 tsp lemon juice, 1 tsp milk, 1 tsp butter, 1 tsp sugar, 1 tsp milk, 1 tsp milk, 1 tsp milk, 1 tbsp butter, 1 tsp milk, 1 tbsp butter, 1 tsp milk, 1 tsp milk, 1 tsp milk, 1 tsp milk, 1 tsp milk, 1 tsp milk, 1 tsp milk, 1 tsp butter. teaspoon, 1 teaspoon of vanilla oil (can be omitted), egg yolks
Steps:
1. Whisk together the unsalted butter, sugar, and salt, and then pour into the egg mixture and mix well.
2. Add the low gluten flour, mix well and rub it in.
3. Press the dough, cover with plastic wrap and refrigerate for 30 minutes. Cover with parchment paper and roll out the dough with a dough stick until it is about 3mm thick.
4. Divide the dough into 9 equal portions and press into tartlet molds, prick slightly with a fork. Preheat the oven to 180 degrees Celsius and bake for 20 minutes, set aside to cool.
5. For the filling, whisk together the cream cheese, sugar, cream and milk. Add the vanilla oil, lemon juice, and low gluten flour and mix until stiff.
6. Squeeze the filling over the baked tart crust and refrigerate for 30 minutes.
7. Remove from the oven and spread with a little egg yolk. Preheat the oven to 220 degrees Celsius and bake for 6-7 minutes. Finish.