Japanese Baked Cheese Tarts with Almond Shortcrust
From the MolalaCook kitchen · 烘焙手記
Japanese Baked Cheese Tarts with Almond Shortcrust
日式流心芝士撻
Fill crisp almond pastry shells with a piped lemon cream cheese mixture.
▶ Watch the recipe
Before you begin
Freeze the filled tarts before glazing and baking so the tops brown while the centres stay creamy. The final bake is hotter than the blind bake. Preheat before taking the tarts out of the freezer.
Method 做法
Prepare the pastry
Beat the butter with icing sugar until pale. Beat in the egg, sift in the cake flour and fold in the almond flour. Wrap and chill for one hour.
See this stage at 2:39 →
Blind-bake the shells
Press about 25 g dough into each tart mould. Freeze for 10 minutes and prick the bases. Line with paper and weights. Bake on the middle shelf at 180°C (356°F) for about 15 minutes, remove the weights and finish for about five minutes. Let cool.
See this stage at 4:21 →
Fill and freeze
Beat the cream cheese until smooth. Mix in milk, sugar, cream, cornstarch and lemon juice. Transfer to a piping bag and fill the shells. Freeze the filled tarts for about three hours, until the tops are firm enough to glaze.
See this stage at 6:03 →
Glaze and bake hot
Mix the yolk with 5 g icing sugar and brush lightly over the cold filling. Bake at 220°C (428°F) for about 10–15 minutes, watching for a golden top. Cool briefly before serving.
Watch & bake along
Japanese Baked Cheese Tarts with Almond Shortcrust
✦What should I do if the pastry starts to stick?+
Tools for this recipe
Hong Kong Egg Tart Molds (10 pcs)
For supporting individual pastry shells during both bakes.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
