日式芝士流心撻

牛油撻皮：

75g 牛油(凍/無鹽)

1 蛋黃

130g 中筋麵粉

20g 砂糖

芝士漿

100g 忌廉芝士Cream cheese

100g 意大利軟芝士Mascarpone
40g 巴馬臣芝士Parmesan

75g 牛油

30g 糖霜

80ml 牛奶

0.5 tsp 雲尼拿香油

1 tbsp 粟粉

1 雞蛋

1 tbsp 檸檬汁

掃上撻面

1 蛋黃 Egg yolk

步驟

1 牛油撻皮料混合好，搓成麵糰，分成小麵團
2 放入撻模壓扁，急凍20分鐘

2 芝士醬所有材料用細火煮至杰身，急凍15分鐘備用

3 牛油撻皮用攝氏180度焗10分鐘，脫模待涼

4 芝士料放入牛油撻皮內，掃上蛋汁，用攝氏210度焗10分鐘

Tart shells：

75g Unsalted butter (cold)

1 Egg york

130g All purpose flour

20g Sugar

Cheese Mixture

100g Cream cheese

100g Mascarpone

40g Parmesan

75g Unsalted butter

30g Icing sugar
80ml Milk

0.5 tsp Vanilla extract

1 tbsp Corn starch

1 Blended egg

1 tbsp Lemon juice

Brush on top of the tart

1 Egg yolk

1 Mix well all the tart shells ingredient. Knead until it forms a dough. Divide it into small pieces

2 Press it evenly inside a tart mould. Freeze 20 mins

2 Mix all the cheese mixture and cook under low heat. Cook until it is thicken. Freeze 15 mins

3 Bake the tart shells in oven with 180 Celsius for 10 mins. Remove it from the mould.

4 Fill in the cheese mixture. Brush with egg yolk. Bake in oven with 210 Celsius for 10 mins