Baked Cheese Tart

This lemon cheese tart is tasty, with crumbled pastry and sweet and sour cream cheese stuffing. This is one of those desserts that you will be making every week. In a large mixing bowl, add 60 grams of unsalted butter and lightly beat the butter to cream it then add 35 grams of powdered sugar in three additions. Continue beating on medium-high speed until the butter and sugar are creamed together.

In a small bowl, beat two eggs, add the beaten eggs to the butter mixture, and beat until blended. Sift in 100 grams of cake flour then mix just until everything starts to come together then add 10 grams of almond flour and continue mixing. Once the dough has been formed, place it on a cling film, cover it and refrigerate it for one hour.

Remove from the fridge after one hour and divide the dough to about 25 grams, round each dough and press it open into the tart crush. Once done, place them onto a tray and freeze for 10 minutes then remove and press down some holes with a fork then bake them a 180 degrees celsius for 15 minutes. You want the tart to be baked to hold its shape. Please remove them and set them aside.

In a clean bowl, add 170 grams of room temparature cream cheese and cream it for about 2 minutes or until very light and fluffy then add 30 ml of milk. Continue mixing until the milk and cream cheese are well incorporated then add 40 grams of sugar and mix it in. Add 80 ml of whipping cream and beat it until combined then add 4 grams of corn flour.

After mixing, add a teaspoon of lemon juice and mix it well, then pour the mixture into a piping bag. Squeeze the cream cheese three-quarters way into the prepared tart and freeze them for 3 hours to harden. After three hours, remove and line them on a wire rack/ baking tray and brush the top with egg wash. Bake in a 220 degrees Celcius preheated oven for 10 to 15 minutes. Remove from the oven and let themm cool then serve.