Hokkaido Bake Cheese Tart II
DreamersLoft
DreamersLoft
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Ingredients

  • 3 sizes here. Using 7cm fluted cutter
  • 14 tarts, using
  • 120 g cake flour
  • 25 g icing sugar
  • 60 g salted butter, cut into cubes, cold
  • 1 XL egg yolk (about 28-30g yolk)
  • 3/4 tsp fresh milk
  • 150 g cream cheese
  • 60 g mascarpone cheese
  • 40 g salted butter
  • 100 g fresh milk
  • 30 g caster sugar
  • 12 g corn starch, depending on consistency desired
  • 1 egg
  • 1 tbsp lemon juice
  • 1/4 tsp vanilla extract
  • up to 1/4 tsp sea salt (optional)
  • 1 egg yolk + milk mixture for brushing on top of custard
  • 95 g cream cheese (Philadelphia brand)
  • 35 g cream cheese (kiri brand, 2 pieces)
  • 20 g cheddar slice (Jap brand, 1 slice)
  • 20 g parmesan slice (Jap brand, 1 slice)
  • 50 g mascarpone cheese
  • 30 g salted butter
  • 100 g fresh milk (Hokkaido fresh milk)
  • 30 g icing sugar
  • 12 g corn starch
  • 1 egg
  • 1 tbsp lemon juice
  • 1/4 tsp vanilla extract
  • 1 egg yolk + milk mixture for brushing on top of custard

Instructions

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