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Recipe details are AI-generated from the video and may contain errors — for reference only.
Softened 60g unsalted butter, add 25g sugar and mix well, then add 6g egg and mix until emulsified; sift in 100g cake flour and mix into a dough until no dry flour is visible.
Watch out
Butter must be fully softened and eggs added gradually, otherwise separation will ruin the crust texture.
Wrap the dough with plastic wrap and refrigerate for 30 minutes.
Watch out
Chilling time must be sufficient, otherwise soft dough will be difficult to press into moulds.
Divide the dough into 4 portions, press each into a 3.5-inch tart mould, prick holes at the bottom with a fork; bake in a preheated oven at 200C for 15 minutes, then remove and let cool.
local_fire_department200C, 15 minsWatch out
Prick enough holes at the bottom, otherwise it will bulge and deform during baking.
Mix 120g cream cheese with 25g sugar; add 1 egg yolk, 10g milk, 60g whipping cream, 1 tsp lemon juice, and 1 tsp vanilla extract, mix well, then sift in 3g corn starch and whisk thoroughly until smooth and lump-free.
Watch out
Corn starch and cheese must be thoroughly whisked, otherwise lumps will affect the filling texture.
Pipe the cheese filling into the baked tart shells, and place in the freezer for 1 hour.
Watch out
Freezing time must be enough to set the surface slightly before brushing egg wash.
Gently brush a layer of egg wash on the surface of the chilled cheese; place in a preheated oven and bake at 220C for 10 minutes until the surface turns golden brown.
local_fire_department220C, 10 minsWatch out
High temperature and short time baking must be used, otherwise the filling will be fully cooked and lose the molten center.
