Double Cheese Tart: a crispy crust with a creamy filling
published on 14 March, 2019 at 11:36
Ingredients:
Tart:
120g unsalted butter
70g powder sugar
2g salt
vanilla beans
1 egg yolk + egg white = 35g
200g cake flour
25g ground almonds
Baked cheesecake:
4g cream cheese
30g mascarpone cheese
20g sugar
1 egg yolk + egg white = 30g
30g heavy cream
2g cake flour
1/2 tsp lemon juice
Cheese cream:
70g mascarpone cheese
15g sugar
70g heavy cream
Directions:
Whip the butter and add vanilla, eggs, sugar. Mix and add flours. Make a dough and refrigerate for 1 hour. Then spread into a mold (14 cm) and bake at 356°F (180°) for 15 minutes.
Baked cheesecake: mix all the cheeses together and add eggs, flour, cream and lemon juice. Stir and pour on the crust. Bake at 320°F (160°) for 20 minutes.
Cheese cream: whip the mascarpone, sugar and cream in a bowl on the ice. Using a pastry bag to cover the tart with cream.
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