Rich Custard and Cream Cheese Tart.

Rich Custard and Cream Cheese Tart

You can cook Rich Custard and Cream Cheese Tart using 22 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Rich Custard and Cream Cheese Tart

  1. It’s of Tart crust.
  2. It’s 60 grams of Butter.
  3. You need 55 grams of ● Sugar.
  4. It’s 1 dash of ● Salt.
  5. You need 1 of Egg yolks (large).
  6. Prepare 115 grams of Cake flour (Sifted).
  7. Prepare of Custard cream: [use half portion for this recipe].
  8. Prepare 250 ml of ◎ Milk.
  9. You need 65 grams of ◎ Sugar.
  10. You need 3 tbsp of ◎ Cake flour (Sifted).
  11. It’s 1 of ◎ Egg yolks (large).
  12. Prepare 10 grams of Butter.
  13. You need 1 tsp of Rum.
  14. Prepare 1 of few drops Vanilla extract.
  15. It’s 60 ml of Heavy cream.
  16. It’s of Cream cheese filling: [use half portion for this recipe].
  17. You need 120 grams of ★ 1 Cream cheese.
  18. Prepare 45 grams of ★ 2 Sugar (granulated).
  19. You need 1 tsp of ★3 Kirschwasser.
  20. You need 30 ml of ★4 Heavy cream.
  21. You need 1 of few drops ★ 5 Vanilla extract.
  22. It’s 1 dash of ★ 6 Lemon juice.

Rich Custard and Cream Cheese Tart step by step

  1. <Tart crust> Cream the butter in a bowl. Add the ● ingredients and mix until smooth and white..
  2. Add the egg yolk and flour in that order. Mix until well combined and sticky..
  3. Wrap the dough with plastic wrap, roll it out to 1 cm thickness and chill in the refrigerator for at least 1 hour..
  4. Divide the dough into 6 equal pieces (about 40 g each), and shape each piece into a ball. Using your palm, roll it out to 3 mm thick round shape and press it into the greased muffin mold..
  5. Using a fork, pierce some holes on all over the bottom. Line the parchment paper on the crust and add the pie weights. [A tart mold is also fine.].
  6. Bake the crusts for 14 minutes in the bottom rack of the oven that has been preheated to 170℃. Remove the pie weight and bake it for 4 more minutes. Total baking time is 18 minutes..
  7. <Custard cream> In a bowl, combine all of the ◎ ingredients and mix well..
  8. Strain the mixture of Step 7 at least twice, pour it into a pan and cook it over low heat, stirring constantly..
  9. Once it starts to thicken, add the butter and mix it quickly. When it is dense and you feel the resistance, turn off the heat and add the vanilla extract..
  10. Move the custard from Step 9 into a bowl and chill it in the refrigerator. Once the custard is chilled, beat in the heavy cream..
  11. Pour the custard cream into the tart crusts and bake them in the oven at 180℃ for 7-10 minutes. Chill them in the refrigerator and take them out of the mold using the tip of a knife..
  12. <Topping> In a bowl, mix the ★ ingredients in the order of 1, 2, 3, 4, 5, 6, and put it in a pastry bag..
  13. Pipe out the cream cheese filling on top of the tarts and it is done (I used a 5 mm round pastry tip). Add any of your favorite toppings if desired..
  14. This is "Kirschwasser 45°", I used in the filling..
  15. This is "Negrita Rhum 44°" used in the filling..
  16. Fresh Fruit & Rich Custard Tart.

By Sandra