Satu lagi resep Hokkaido Bake Cheese Tart dari versi yg berbeda.
Saya pakai kulit pie siap pakai merk Bonchef. Isiannya sesuai resep dibawah ini. Silahkan mencoba yaaa 😍😘 Source: http://dreamersloft.blogspot.co.id/2015/10/hokkaido-bake-cheese-tart.html?m=1
Bake Cheese Tart * makes 8-9 tarts, using 5.5cm top/3cm base baking tin
* The cheese custard yield is more than enough to fill tart pastry. Can either increase tart pastry recipe by 20% or reduce custard recipe by 20%
Ingredients (A) Tart pastry
100g cake flour (updated 4 Oct 2016, use all purpose flour for more crunchy texture)
20g icing sugar (updated 4 Oct 2016, use caster sugar for more crunchy texture)
50g salted butter, cut into cubes, cold
1 egg yolk
1/2 tsp fresh milk (B) Cheese custard
150g cream cheese
50g mascarpone cheese (pakai Tatua Mascarpone Cheese)
20g parmesan cheese
30g salted butter
100g fresh milk
30g icing sugar
8-12g corn starch, depending on consistency desired
1 tbsp lemon juice
1/4 tsp vanilla extract
up to 1/4 tsp sea salt (optional)
1 egg yolk for brushing on top of custard
Start with tart pastry. Sift cake flour and icing sugar into a large bowl. Add cold salted butter cubes.
Using finger tips, break the butter and rub the butter into the flour mixture, until it resembles bread crumbs.
Add egg yolk to the mixture, use a scrapper to mix the egg yolk into flour mixture.
The mixture will come together and thereafter, use hands to form the mixture into a dough.
Add fresh milk, the dough will become very soft and pliable.
Knead the dough gently into a ball. Place on a piece of clingwrap.
Wrap the dough and place in fridge to rest for about 1 hour.
While waiting, prepare the cheese custard. Add cream cheese, mascarpone cheese, parmesan cheese, fresh milk and salted butter into a small pot. Place the pot into a large, shallow pan/pot with barely simmering water. This is the bain marie method, to create a gentle and uniform heat for cooking custard. Keep stirring the mixture till everything is melted.
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