Mini Cheese Tarts
Ingredients＜24 pieces＞
【Main ingredients】
- Low gluten flour / 120g
- Milk powder / 5g
- Unsalted butter / 65g
- Frosting / 45g
- Salt / 2g
- Whole egg liquid / 20g
- Egg yolk liquid / a little (for sweeping the cheese filling)
【Stuffing】
- Cream cheese / 120g
- Unsalted butter / 20g
- Light cream / 50g
- Egg white / 35g
- Fresh milk / 15g
- Sugar / 20g
- Corn flour / 2g
- lemon juice / 1 teaspoon
【How to make tart crust】
1. Beat butter, salt and icing sugar until smooth.
2. Add the egg liquid in portions and beat well.
3. Add sifted flour and mix well to form a dough.
4. Wrap in plastic wrap and refrigerate for about 15 minutes.
5. Divide into 24 equal portions (each portion is about 10g) and roll it into a dough with a diameter of about 4cm.
6. Place the dough on the baking sheet, cover with lid, bake for 1 minute, take out and let cool.
7. Pour in the cheese filling and place in the refrigerator for two hours. After freezing, spread a thin layer of egg yolk liquid on the cheese filling.
8. Preheat the waffle maker by replacing the upper cover of the cup cake plate(i.e. the third baking pan of the mini tart pan set).
9. Add the cheese tart, bake for 2 minutes, then turn off the power and let the residual heat bake until the cheese on top forms a crust. The time is approximately 1 minute. After completion, if you have a gun at home, you can spray the cheese noodles and burn them for a while until they are caramelized.
【How to make custard sauce】
1. Put cream cheese, butter, light cream and sugar into the pot. Simmer until cream cheese is soft and smooth.
2. Mix fresh milk and cornstarch, pour into cheese paste and cook until slightly thick. Add egg whites and mix well, add lemon juice and mix well.
【Tips】
・It only takes 1 minute to pre-bake the tart shell. Because the cheese paste will be re-baked after the cheese paste is injected, the time for making the tart shell should not be too long to avoid the tart shell from being over-burnt during re-baking.
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