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| ●Tart Shell |
Photo #1
Photo #2
Photo #3
Photo #4
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In a bowl, cream together butter, cream cheese and sugar.
Stir in egg yolk and flour, in that order, and blend. (Photo #1)
Place the dough in a plastic bag and let it rest in the refrigerator for about an hour. (Photo #2)
Roll out the dough into 2mm thick. Press the dough into a tart mold and make small holes with a fork on the bottom. (Photo #3)
Bake in a preheated oven at 180 °C (365 °F) for about 10 minutes until golden. (Photo #4)
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| ●Cheese Cream Filling |
Photo #1
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Squeeze a lemon and grate the lemon skin.
Place cream cheese in a bowl. Mix in sugar, lemon juice and grated lemon skin, in that order. (Photo #1)
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| ●Finish |
Photo #1
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Fill the cooled tart shell with the cheese cream filling 9/10 full.
Sprinkle with almond slices generously on top. Bake in a preheated oven at 180 °C (365 °F) for about 15 minutes until golden. (Photo #3)
After cooling, sprinkle with confectioners’ sugar generously.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 18cm tart mold |
332kcal |
150 minutes |
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| cream cheese |
80g |
| butter |
20g |
| sugar |
50g |
| egg yolk |
10g |
| cake flour |
100g |
【Preparation】
- Allow cream cheese and butter to soften at room temperature.
- Sift flour.
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| cream cheese |
150g |
| sugar |
30g |
| lemon |
1 |
【Preparation】
- Allow cream cheese to soften at room temperature.
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| sliced almonds |
50g |
| confectioners’ sugar |
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