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| ●Tart Shell |
Photo #1
Photo #2
Photo #3
Photo #4
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In a bowl, cream together butter and sugar. (Photo #1)
Stir in beaten egg yolk and blend well.
Fold in the sifted dry ingredients and mix up lightly. Press the dough together to form a clump. (Photo #2)
Wrap the dough in plastic wrap. Let it rest in the refrigerator for about an hour.
Roll out the dough into 2mm thick. Press the dough into a tart mold and make small holes with a fork on the bottom. Get rid of excess dough using a knife. (Photo #3)
Bake in a preheated oven at 180 °C (365 °F) until light brown. (Photo #4)
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| ●Cheese Cream Filling |
Photo #1
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Soften cream cheese by double boiling or over low heat.
Cream together the cream cheese and sugar. Stir in beaten egg, whipping cream, lemon juice and flour, in that order, and blend. (Photo #1)
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| ●Finish |
Photo #1
Photo #2
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Fill the tart shell with the cheese cream filling 9/10 full. (Photo #1)
Bake in a preheated oven at 180 °C (365 °F) for about 15 to 30 minutes until golden. (Photo #2)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 18cm tart mold |
341kcal |
150 minutes |
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| butter |
50g |
| sugar |
40g |
| egg yolk |
20g |
| cake flour |
80g |
| almond powder |
20g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour and almond powder.
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| cream cheese |
150g |
| sugar |
50g |
| whole egg |
50g |
| whipping cream |
50g |
| lemon juice |
20g |
| cake flour |
5g |
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