Recently, I have become crazy about the pie series of snacks. Whether it is an elegant afternoon tea for one person, a party with honey, or a snack after school for children, whether it is a salty pie or a sweet tart, it is guaranteed to be delicious. Get on the stage. I originally thought Tapi was difficult to control, but after trying it a few times, I got better and better at it!

It means that children are born like ants. In addition to chocolate cake, they actually eat snack cakes in restaurants. Most of Victoria's Mother will selfishly let the two treasures give priority to cheese or cheesecake choices! Therefore, our family also loves cheesecake, which is quite easy to maintain. I remember that my aunt made a peach cheese cake this year, which was well received. It has a slightly sour and sweet taste, and the tart is paired with a peach-flavored cold jelly filling, which is so delicious.

So this year for Minibao’s 3rd birthday cake, I decided to try making the “Peach Cheese Tart” myself. Because the birthday cake was celebrated during the school snack time in the afternoon, although the 7-inch size is really not enough to share, there are extra frosted cookies that can be taken home. Just eat the cake as a coincidence without feeling full. Taste the sweetness and feel your mother’s intentions. Just fine.

The mere sight of the fruit mosaic will make people’s hearts bloom! While making it, I said to Dad Ou: It seems that this pie is more suitable for lovers, but not suitable for children to yell at? ! Of course, if you find it troublesome to make the tart crust, you can also use it to make a simple digestive biscuit cheese base.

Ingredients preparation (2 7-inch tart shells)

1. High-gluten flour: 75g 2. Low-gluten flour: 140g 3. Eggs : 1 piece 4. Fine sugar: 50g 5. Almond powder (milk powder): 10g 6. Baking powder: 2g 7. Unsalted butter: 140g 8. Salt: a little 9. Water: 10g

"start Filling"

1. Cream cheese: 250g 2. Eggs: 2 3. Caster sugar: 35g 4. Lemon: 1 5. Animal fresh cream: 25g

" Peach jelly"

1. Canned peach: 1 can 2. Peach juice: 350g 3. Water: 50g 4. Lemon juice: 1 spoon 5. Gelatin: 8g (1g gelatin = 50g Liquid ratio)

"Step 1" Mix and sift low/high gluten flour, almond flour (can also be substituted with milk powder), and baking powder and set aside.

"Step 2" Soften the butter at room temperature, add fine sugar and salt, use an electric mixer to beat until it becomes milky white, then pour in the egg liquid and stir evenly.

"Step 3" Add water, knead and press to form a dough, put it in a plastic bag and place it flat in the refrigerator for 30 minutes, lay it flat in the tower mold, shape it slightly, and then make holes.

"Step 4" Line the pie with baking paper and put it on a stone or heat-resistant container to prevent the pie crust from expanding. Preheat the oven at 180 degrees and bake for about 15 minutes until it is half-cooked.

"Step 5" Wash the lemons, squeeze out the juice, peel them and set aside.

"Step 6" After the Cream cheese is softened at room temperature, add fine sugar and stir evenly. Then add eggs, animal fresh cream, lemon juice, and lemon zest in order, stir gently to complete the cheese batter. I personally like to add lemon juice and lemon zest to increase the refreshing feeling!

"Step 7" Pour the cheese batter into the chrysanthemum pie mold about 8 minutes full.

"Step 8" Take a deep baking mold and pour cold water into it. Wrap the bottom of the mold with baking paper to keep out the water. Bake in a semi-steaming method at 180 degrees for about 35-40 minutes until the skin is colored.

"Step 9" Take out the baked cheese tower and cool it, then refrigerate it for 2 hours.

"Step 10" Take out the shaped cheese tower, thinly slice the peach, and gradually lay it out from the outside to the inside to create a beautiful flower shape.

"Step 11" Soak the gelatine in ice water for about 5 minutes to soften, then wring out the water and scoop it up.

"Step 12" Take 350g of peach water + 50g of water from the can (you can also use all peach water according to personal preference), mix and heat, add "Step 11", mix well and let cool slightly.

Pour it into the cheese mix to cover the fruit, and then send it directly to the refrigerator to solidify.

The night before, Victoria’s mother took advantage of the late night when the three children were asleep to bake the pie crust by herself, and then did the unfinished parts the next day. Seeing this dreamy peach blossom really makes me feel beautiful! Garnish with mint leaves or vanilla, and you'll really want to dance a waltz with her in your hands.

As a result, I may have had too little sleep the night before and I was in a trance. I drew 4 sheets of gelatin, but the gelatin was instantly blocked from sight like I was wearing an invisibility cloak. The result was just about to be completed. In the last step, add 2 pieces of gelatine. I opened the refrigerator with great anticipation, only to find that the jelly was gone, and all the peach juice was absorbed by the outer pie crust. The pie crust was not crispy, but rather moist! I still wanted to dance a waltz, but I fell down as soon as I came out of the mold. Now I want to dance Cha Cha with tears in my eyes! Ming~~~

My brother made a heavy cheese cake in his first year of school. I thought that children would only love chiffon cakes, but to my surprise, everyone licked their plates and had to refill the plate.

This year, not only the filling recipe was different, but the biscuit base was also replaced with pie crust. In the end, I accidentally ruined the beauty of the original pie just to let the children eat peach jelly.

However, it was later discovered that only the outer pie crust was affected, but the inner cheese filling did not lose its original deliciousness, so after cutting the outer crust, I still took her to school! However, we also bought a black forest cake so that the teachers could enjoy it together. Without this beautiful mistake, the children would have had the top layer of cold fruit to eat!

I hope you will like this recipe, but don’t be like Victoria’s mother who was tricked by the transparent gelatin! Give Wei Ma some time to heal, and she'll be kneading dough again soon. (Tie a headscarf)

Because the recipes for sweet pie and salty pie crusts are different, I have written a recipe for salty pie before, so you can also refer to it.

Making it is really not as difficult as imagined, and your family can also appreciate the care that you put into making it.

The point is: every time I complete a challenge, I feel so accomplished!

Reprinted with permission from Smile Life. Original source: Super Fantasy Afternoon Tea Dessert-Peach Cheese Pie