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Rich Custard And Cream Cheese Tart Recipe

Rich Custard and Cream Cheese Tart Recipe
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Serving : 6
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Prepare the ingredients before making Rich Custard and Cream Cheese Tart in your home. Then, follow these steps below to serve Rich Custard and Cream Cheese Tart for your family or friends.

Ingredients: Rich Custard and Cream Cheese Tart

  • Tart crust
  • 60 grams Butter
  • 55 grams ● Sugar
  • 1 dash ● Salt
  • 1 Egg yolks (large)
  • 115 grams Cake flour (Sifted)
  • Custard cream: [use half portion for this recipe]
  • 250 ml ◎ Milk
  • 65 grams ◎ Sugar
  • 3 tbsp ◎ Cake flour (Sifted)
  • 1 ◎ Egg yolks (large)
  • 10 grams Butter
  • 1 tsp Rum
  • 1 few drops Vanilla extract
  • 60 ml Heavy cream
  • Cream cheese filling: [use half portion for this recipe]
  • 120 grams ★ 1 Cream cheese
  • 45 grams ★ 2 Sugar (granulated)
  • 1 tsp ★3 Kirschwasser
  • 30 ml ★4 Heavy cream
  • 1 few drops ★ 5 Vanilla extract
  • 1 dash ★ 6 Lemon juice

How to Make Rich Custard and Cream Cheese Tart

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Rich Custard and Cream Cheese Tart in your home by yourself.

    Step 1
  • Cream the butter in a bowl. Add the ● ingredients and mix until smooth and white.
  • Step 2
  • Add the egg yolk and flour in that order. Mix until well combined and sticky.
  • Step 3
  • Wrap the dough with plastic wrap, roll it out to 1 cm thickness and chill in the refrigerator for at least 1 hour.
  • Step 4
  • Divide the dough into 6 equal pieces (about 40 g each), and shape each piece into a ball. Using your palm, roll it out to 3 mm thick round shape and press it into the greased muffin mold.
  • Step 5
  • Using a fork, pierce some holes on all over the bottom. Line the parchment paper on the crust and add the pie weights. [A tart mold is also fine.]
  • Step 6
  • Bake the crusts for 14 minutes in the bottom rack of the oven that has been preheated to 170℃. Remove the pie weight and bake it for 4 more minutes. Total baking time is 18 minutes.
  • Step 7
  • In a bowl, combine all of the ◎ ingredients and mix well.
  • Step 8
  • Strain the mixture of Step 7 at least twice, pour it into a pan and cook it over low heat, stirring constantly.
  • Step 9
  • Once it starts to thicken, add the butter and mix it quickly. When it is dense and you feel the resistance, turn off the heat and add the vanilla extract.
  • Step 10
  • Move the custard from Step 9 into a bowl and chill it in the refrigerator. Once the custard is chilled, beat in the heavy cream.
  • Step 11
  • Pour the custard cream into the tart crusts and bake them in the oven at 180℃ for 7-10 minutes. Chill them in the refrigerator and take them out of the mold using the tip of a knife.
  • Step 12
  • In a bowl, mix the ★ ingredients in the order of 1, 2, 3, 4, 5, 6, and put it in a pastry bag.
  • Step 13
  • Pipe out the cream cheese filling on top of the tarts and it is done (I used a 5 mm round pastry tip). Add any of your favorite toppings if desired.
  • Step 14
  • This is "Kirschwasser 45°", I used in the filling.
  • Step 15
  • This is "Negrita Rhum 44°" used in the filling.
  • Step 16
  • Fresh Fruit & Rich Custard Tart.
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