6-Inch Strawberry Cheesecake Tart with Fresh Berries
From the MolalaCook kitchen · 烘焙手記
6-Inch Strawberry Cheesecake Tart with Fresh Berries
六吋鮮士多啤梨芝士撻
Bake a buttery tart shell before filling it with tangy cheesecake.
▶ Watch the recipe
Before you begin
Chill the 6-inch tart, glaze with strawberry jam and arrange fresh berries on top just before serving. Dry the strawberries well before arranging them; excess water dilutes the jam and makes the fruit slide.
Method 做法
Make and chill the pastry
Mix butter and icing sugar until smooth, blend in the beaten egg, then add the sifted cake flour. Press into a dough, wrap and freeze for 15 minutes. Roll about 5 mm thick and ease into a 6-inch tart tin, pressing into the base and sides.
See this stage at 1:29 →
Blind bake the shell
Line with foil or baking paper and fill with baking weights. Bake at 170°C (338°F) for about 25 minutes. Remove the liner and weights, then bake for another 10 minutes to dry the base.
See this stage at 3:35 →
Fill and bake
Mix the whipping cream and lemon juice. Beat softened cheese and sugar smooth, then incorporate the milk, beaten egg, soured cream and cornstarch. Fill the shell about 90% full. Bake at 180°C (356°F) for about 40 minutes, until the filling has set.
See this stage at 5:42 →
Chill and add fruit
Cool and refrigerate for 2–3 hours. Spread with strawberry jam and arrange washed, dried strawberries on top. Slice cold.
Watch & bake along
6-Inch Strawberry Cheesecake Tart with Fresh Berries
✦Why blind-bake the shell?+
Tools for this recipe
TIGERCROWN CakeLand Nonstick Removable-Base Tart Pan · 16 cm
A removable base supports the tart shell when you lift it out. Compare the inside diameter with your recipe mould.
Stainless Steel Biscuit Cutter Set
Cut even rounds with a straight downward press; choose the diameter specified in the method.
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
