Ingredients:
Tart crust: 100g of low gluten flour, 60g of butter, 1 egg yolk, 25g of granulated sugar, 5g of water (or 5g of egg whites)
Tart filling: 100g of cream cheese, 15g of condensed milk, 25g of sugar, 60g of light cream, 3g of lemon juice, 3g of cornstarch. Lemon juice 3g, corn starch 3g
Top brush: 1 egg yolk
Process:
1, first of all, make the tart crust. First prepare the ingredients for the tart crust: 100g of low gluten flour, 60g of butter, 1 egg yolk, 25g of granulated sugar, 5g of water (or 5g of egg white).
2. Add the softened butter into the sugar and beat with a whisk.
3. Beat until fluffy in volume and light in color. Add the egg yolks and water and continue beating.
4: Whip the butter.
5. Sift the flour into the whipped butter.
6: Mix well with a spatula to make a tart crust dough.
7: Take a small piece of tart crust dough (depending on the size of your mold, the number of tarts you can make with this recipe varies; the small tart mold I use makes 8 tarts, about 25 grams of tart crust dough each).
8. Use the thumbs of both hands to pinch the tart dough into the shape of the tart mold. The thickness should be even and the edges should be neat, so that the baked tarts will look good.
9, tart crust all pinch, in the bottom of the tart with a toothpick to make some small holes (to prevent the tart crust from bulging when baking), into the preheated upper and lower heat 200 ℃ oven, lower middle, bake for about 15 minutes, until the tart crust becomes light golden brown can be removed from the oven. If you are using a large tart mold (such as a 4-inch tart mold), you will also need to spread some ballast in the bottom of the tart before baking to prevent the bottom from bulging.
10: Once the crust is baked, make the filling. Pour the cream cheese into a large bowl and beat with a whisk until smooth.
11: Add condensed milk, sugar and light cream.
12, continue to beat well.
13, then add lemon juice and cornstarch, beat again, become smooth and delicate tart filling (the whole process of beating is not too long, too long beating easy to make the cream cheese texture becomes unstable).
14: Squeeze the tart filling into the baked tart crust with a piping bag. You can squeeze a little higher to make the tart filling look fuller and prettier.
15: After squeezing, put the tart crust together with the tart filling into the freezer (the layer that can be frozen) and freeze for about 2 hours until the tart filling is completely frozen.
16: Beat one egg yolk and use a brush dipped in the yolk to spread it on the surface of the frozen tart filling.
17: When all the egg yolks are coated, place the tartlets in a preheated oven at 220℃ (top) and 150℃ (bottom), and bake in the middle for 8 minutes or until the top of the tart is golden brown. Eat the tart while it's still warm to get a runny consistency.
TIPS:
1, runny cheese tart, also called semi-cooked cheese tart. It is about not baking the tart filling completely through, so that it presents a "half-cooked" state of flow. Therefore, when baking, pay special attention to the heat, use high temperature to bake, so that the surface of the tart will quickly become golden brown, but the interior only reaches the level of half-cooked. Freezing the tart before baking also makes it less likely to bake through on the inside. For the final baking, if your oven doesn't allow for upper and lower heat, set the temperature to 220°C for upper and lower heat, but turn off the lower heat halfway through the baking process (this ensures that the top will color while making the interior less likely to bake through).
2. The best time to savor a runny cheese tart is about 15 minutes after it comes out of the oven. At this point the tart is neither hot nor cooled, keeping the interior runny. If the tart is completely cooled, it will not be as runny, but it will be just as delicious.
3, in the tart filling ingredients, in addition to let the tart has charming cheese flavor, but also have enough milk flavor, so that more delicious. So apart from using Nestle's light cream, I also added condensed milk to the tart filling to give it a creamier flavor.
4. If you're not in a hurry to bake it right away, after the tart has hardened in the fridge, you can seal the tart and store it in the freezer for when you want to bake it, then take it out to brush with egg yolk and bake it