Introduction
The double combination of cheese and tart, made into a big 6-inch round pie, is really knock-out satisfying for cheese-heads!
Ingredients
tart crust, low flour: 150g, unsalted butter: 80g, sugar: 35g, egg wash: 10g, cream cheese: 200g, sugar: 60g, cornstarch: 8g, milk: 50g, light cream: 100g
Steps
Step 1: Soften the butter at room temperature, beat it, then add other ingredients except flour and continue beating until the color becomes lighter.
Step 2: Add in the low gluten flour, knead into a ball, then use a rolling pin to roll out the crust to about 5mm thick. Chill in the refrigerator for 1 hour.
Step 3: Cut out the crust to the size of the bottom of the grater
Step 4: Roll out the remaining piecrust into a single sheet, cut in half and make each sheet about 5cm wide.
Step 5: Place it around the mill, paying attention to the seams. Use a fork to insert a few holes in the bottom.
Step 6: Put greaseproof paper, pour in small stones or beans, preheat the oven at 180 degrees, bake in the middle layer for 15 minutes, remove from the oven after baking and cool.
Step 7: While waiting, you can prepare the inner filling. Whisk the cream cheese until softened, add the other ingredients and continue to whisk well. Sift the cornstarch and stir into the cream cheese filling.
Step 8: Pour into the baked tart crust and poke small air holes on the surface with a toothpick. Preheat oven to 150 degrees, add water to the bottom and bake for 50 minutes in the middle layer.
Step 9: Cool naturally and place in the refrigerator for at least 3 hours before serving.
Tips
1. The quantity of these ingredients corresponds to the size of a 6-inch cake mold.
2. This snack tastes better when refrigerated.