My favorite thing about making tart is that it's easy and easy to take, and the best part is that it's quick to destroy, and can be made into mini ones and bigger ones. Unlike larger cakes, the process is cumbersome and becomes a burden when you can't eat it all. Tapioca can be made more, frozen in the refrigerator, need to use when taken out, the inner filling mix put in the baked on it, in the winter do not want to move, is really good after-dinner dessert or afternoon tea. (The following ingredients are suitable for 6-inch tower circle) (put away)

Difficulty: cut pier (primary) Time: 30-60 minutes

Main Ingredients

Sweetened shortbread Crust Low-flour 250g

Powdered Sugar 100g Softened butter 140g

Egg yolks 1 Yogurt Filling

Cream Cheese 90g Fine Grit 45g

Whole egg 2 low gluten flour 6g

White cream 180g

Accessories

Strawberries (decorative) moderate

Strawberry Cheese Tart Steps

1.? Soften the butter: put the butter in a bowl and mix well with a rubber knife, stirring silky smooth

2.? Sift the flour into a cooking bowl, then add the powdered sugar, and softened butter, and knead them well with your hands to form a sandy paste.

3.? Add the egg yolks and knead into a ball

4.? Knead it with the palms of your hands like a bun dough and finally form a dough

5.? Wrap in plastic wrap and place in the refrigerator for about 1 hour, removing when ready to use. If you have extra pastry, wrap it in plastic wrap and store it in the freezer for up to 3 months

6.? Cut a piece of pastry 2 centimeters larger than the diameter of the tartlet.

7.? Line a baking sheet with a large sheet of greaseproof paper, place the tartlet on top, cover with the sweet pastry from above and mold, finishing the inside at right angles with your hands. Use a knife to assist in cutting away excess pastry.

8. Slightly straighten the inside edges with your hands, and then use a fork to make some holes in the bottom.

9.? Line the bottom with greaseproof paper and fill it with heavy stones (I filled it with soybeans). Preheat the oven to 180 degrees Celsius, put in step 6, bake for 12 minutes, open the oven, take out the greaseproof paper and heavy stone together, then put back into the oven and continue to bake for 3 minutes. Ready to remove, place on an insulated rack and leave to cool.

10. Make the cream cheese filling: soften the cream cheese + sugar and mix well, then add the whole egg and mix well. Then add the low flour and mix well.

11.? Finally add whipping cream and mix well, so the cheese filling is ready

12.? Pour in the cheese paste, preheat the oven 180 °, the tower into the baking for about 20 minutes, remove from the oven and let cool, plus the strawberry decoration