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Tart (strawberry cheese tart) | Recipe transcription by MoLaLaCook

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MoLaLa Cook

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Ingredients

(A) Unsalted butter : 75g
(A) powdered sugar : 40g
(A) Egg : 25g
(A) soft flour : 125g
(B) fresh cream : 90g
(B) lemon juice : 8g
(C) cream cheese : 180g
(C)砂糖 : 60g
(C)牛乳 : 40g
(C)卵 : 100g
(C)コーンスターチ : 8g
苺ジャム : 適量
苺 : 1パック

Time required

69minutes

Procedure

1) make tart dough 00:10
Add A to a bowl in order, mix with an electric mixer, and finally combine with a spatula.
Wrap in plastic wrap and freeze for 15 minutes.
2) bake the tart dough 01:49
Make a 6-inch tart mold with aluminum foil for weighting.
Remove 1 from the freezer and roll out to a thickness of 0.5mm with a rolling pin while dusting.
Spread the dough in the tart mold and freeze for 15 minutes.
Place the aluminum foil for weighting on top of the dough, and weight it from above.
Bake in an oven preheated to 170 degrees for 25 minutes.
Remove the dough from the oven, brush with egg water (not listed), and bake in the oven for another 10 minutes.
When the dough is baked, let it cool to room temperature.
3) make cheese cream 04:12
Mix B in a bowl to make sour cream.
In another bowl, add C and the sour cream from earlier in order, and mix with an electric mixer to make cheese cream.
Strain the cheese cream, pour it into 2, and bake in the oven at 180 degrees for 40 minutes.
Remove from oven and let cool for 2-3 hours.
4) トッピングする 06:38
Remove the stem from the washed strawberries and cut in half.
Spread strawberry jam on 3 and put strawberries on top.
Finish by decorating with mint leaves (not listed).

Point

・Do not include the time required to cool the baked dough.
・Eggs and cream cheese should be brought to room temperature.
・If you add flour while sifting, it will not form lumps.
・When setting the dough in the tart mold in step 2, wrap it around the rolling pin, lift it up, and put it in the mold.
・Use rice or baked beans as a weight in step 2.
・When pouring the cheese cream into the tart dough in step 3, add the cheese cream to about 90% of the tart dough.