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Cheese Tart
Crust
Low-Gluten Flour200 g
Almond Powder50 g
Butter (room temperature)125 g
Table Salt1 g
Sugar Frosting60 g
Eggs30 g
Fillings
Cream Cheese (softened undre room temperature)120 g
Shredded Parmesan Cheese25 g
Ricotta Cheese80 g
Sugar40 g
Milk100 ml
Eggs1 pc
Vanilla Oil1/4 tsp
Steps
1.
Sieve the low-gluten flour and sugar frosting. Put into the Tornado Series Professional High Speed Food Processor with other crust ingredients. Press the "Dough" button and blend into a dough. Wrap with plastic wrap and chill in the fridge for at least 30 minutes.
2.
Take the dough out. Roll out thin and place into the tart mould. Press into a tart shape and pierce with a fork.
3.
Bake in the Halogen Cooking Pot at 180℃ for 10 minutes.
4.
Pour in the 3 types of cheese with sugar into the Food Processor. Blend into a cheese filling.
5.
Heat the milk over low heat. Pour into the Food Processor. Blend with the cheese filling for 20 seconds. Then, pour the mixture into the tart crust until it is 90% full.
6.
Set the Halogen Cooking Pot to 160℃. Put in the cheese tart and bake for 8-10 minutes. Serve.
Tips:
Maria's Tips: 1) Create your own almond powder by blending almonds in the Tornado Series Professional High Speed Food Processor. 2) Piercing the crust with a fork prevents the dough from swelling during baking.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference
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