Resep Cheese Tart

Instructions

1. 1. In a bowl, mix flour, butter, caster sugar and salt. Stir using a fork or pastry knife until the texture is sandy. 2. Add eggs and liquid milk. Stir with a spatula until evenly mixed. 3. Cover the container with plastic wrap. Place in the freezer and let sit for 30 minutes. Take it out just before the mixture freezes. 4. Preheat the oven to 160°C. 5. Divide the dough into 30 grams each. Thin it with a rolling pin or rolling pin until it is 0.3 cm thick. 6. Prepare a cupcake mold with a diameter of 6 cm. Put the dough into the mold. Smooth and smooth with your fingers. Prick the base/base and edges of the tart with a fork. 7. Bake the tart for approximately 10 minutes. Remove and cool.
2. 1. Cook all the ingredients for filling 1 together using the team method (double boiler) until mixed evenly so it looks like pasta. Lift. 2. Add all the filling ingredients 2 to the pasta mixture. Stir well then cook over low heat until bubbling. Lift. 3. Cover the container with plastic wrap. Chill in the refrigerator for at least 1 hour.
3. 1. Preheat the oven to 225°C 2. Put the filling mixture into the plastic triangle. 3. Take the tart shell. Spray the filling into it until it's full. Do it until the end. 4. Brush the surface of the cheese tart with egg yolk. 5. Bake the cheese tart for 10-12 minutes until the top surface looks browned. Take it out. 6. Ready to be served warm or cold.
4. 1. The tart shell and filling dough can be done the day before so that the processing time is shorter. 2. When cooling the filling dough in the refrigerator, plastic wrap must be placed so that it touches the surface of the dough to prevent it from drying out. 3. The way to steam the dough using a double boiler is to use 2 containers arranged/stacked together. Use a pot of water heated on the stove. Place a heat-resistant container containing the ingredients to be steamed onto the pan.