※ peeling ※

7g of unsalted butter

5g of sugar powder

13g of low-gluten powder

4g of egg yolk (about two egg yolks).

※ Cheese stuffing ※

Cream cheese 1g

Sugar powder 25g

Light cream 5g

Fish powder 3g

Cold boiled water 2g

※ Fruit and fruit pulp ※ Proper amount

Cheese fruit tart

After the butter is softened (it can be done in a microwave oven for 3 seconds), use electric egg beater to smooth it. Beat the egg yolk, add it in several times, and after the egg liquid is dissolved, add the low powder until there is no dry powder. Wrap it in plastic wrap and put it in the refrigerator for 3 minutes or 1 minutes.

Take out the dough, flatten it to a thickness of about 1cm, spread it into a pie tray, remove the extra corners, press it tightly with your hands, fork the holes with a fork, and let it freeze for half an hour.

preheat at 17 degrees, and put it on the middle baking net for 15~2 minutes (the temperature is adjusted according to the thickness and thinness of the tarts). It can be baked when it is properly colored.

take it out and put it on the baking net to cool.

first, apply a layer of homemade fruit pulp, then add the fruit, and chop the large fruit before adding it.

cheese stuffing: make cheese stuffing while waiting for the crust to cool. First, add the gelatine powder into cold boiled water, and then melt it in insulated water for later use. Put the cream cheese in the microwave oven for 1~2 seconds, then beat it with electric egg beater until it is smooth, add the powdered sugar and beat it until it is smooth, then add the whipped cream until it is completely mixed, then pour the fish glue solution and stir it evenly, and put it into a paper bag for later use.

add cheese stuffing and refrigerate for half an hour to set. And then take it out for decoration.

put a thin layer of strawberry pulp on it, and decorate it with favorite fruits.