Ingredients for a runny cheese tart

Egg yolk 1 Egg white 5g

Butter 60g Sugar 25g

Flour 100g Egg yolk Egg yolk

Milk 10g Rum 1g

Sugar 25g Light butter 60g

Corn starch 3g Cream cheese 100g

Step 1

Prepare the ingredients, soften the butter in advance

Step 2

Butter beat until smooth, add sugar and beat until fluffy and white

Step 3

Add the egg whites and yolks in small batches, and beat until combined

Step 4

Add the egg whites and yolks in small batches and beat until combined

Step 5

Please add the egg whites and yolks in small batches and beat until combined

Step 6

Please add the egg whites and yolks in small batches, and beat until combined. Step 5

Divided into 7 equal portions according to the total weight, form into small balls and put them into the tart molds (PS: In hot weather, you need to store them in the refrigerator, so you can take one after another)

Step 6

Take a portion of the tart crust, and use the thumbs of both hands to pinch the dough to form a tart mold

Step 7

The edges of the crust, the thickness and the thickness of the dough, try to pinch them as neat as possible. Step 8

Pinch the edges and thickness as neatly and evenly as possible

Step 9

Place the tart in the middle of the preheated oven at 200 degrees Celsius, top and bottom, and bake for 15 minutes or until the top is golden brown

Step 10

Preparing for the cheese filling: Pour the sugar and cream cheese into a bowl and beat them together until smooth

Step 10

Prepare the filling: Beat the sugar and cream cheese until smooth.

Step 11

Add the milk and light cream in small batches and beat until blended

Step 12

Sift in the cornstarch and mix well

Step 13

Drop in the rum and mix well

Step 14

Place in a piping bag and set aside

Step 15

Prush into the baked tartlet. Push into the baked tart crust and place in the freezer, along with the baking tray, until the tart filling is completely frozen

Step 16

Brush the top with egg yolk mixture

Step 17

Place the tart crust in the middle of a preheated oven at 220°C (top) and 170°C (bottom)

Step 18

Bake for 8-10 minutes

Step 19

Step 19

Bake the tart crust for 8-10 minutes. 19

Eat it while it's hot to get the runny state

Step 20

Super favorite runny tart

Runny Cheese Tart Cooking Tips

1, Runny Cheese Tart, also known as half-cooked Cheese Tart; in order to achieve the "half-cooked" state of the runny tart, the tart filling can not be completely baked through; therefore, the baking of the tart filling is not enough. completely baked through; therefore, when baking the fire should pay particular attention to, with high temperature baking, so that its surface quickly colored into a golden brown, but the internal is only half-cooked degree 2, baked before the cheese tart liquid for freezing, also in order to achieve so that the filling is not easy to bake through the purpose of 3, baked cheese tart: need to be based on their own situation, the original recipe: 220 degrees on the fire, 150 degrees on the fire, bake for 8 minutes with very good results! But my oven on the fire and the temperature difference between the lower fire is only 50, both on the fire 220, the lower fire can only be adjusted to 180, baked 8 ~ 10 minutes; or directly 220 degrees baked for 10 minutes 4, the flow of heart cheese tart to taste the best period: for about 15 minutes after the oven; neither hot mouth and did not cool down, but also to maintain the interior of the state of the flow of the heart; if the tart cooled down, there is no feeling of the flow of the heart, but it is equally good; can also be used in the microwave, the cheese tart can also be used in the oven. It can also be heated up in the microwave, but the taste is a little worse.