Скачать или смотреть Pineapple Cheese Tart

Pineapple Cheese Tart


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18 cm Tart Pan

INGREDIENTS
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SWEET PASTRY CRUST
Unsalted Butter - Room Temperature 75g
Icing Sugar 50g
Egg Yolk 1
Cake Flour - SIFTED 120g
Almond Flour - SIFTED 10g
Pinch of Salt

CREAM CHEESE FILLING
Cream Cheese - Room Temperature 150g
Caster Sugar 35g
Yogurt 100g
Egg 1
Lemon Juice 2tsp
Corn Starch 2tsp
Vanilla Extract 1tsp
Pineapple - Crushed 50g

APRICOT GLAZE
Apricot Jam 1 1/2 tbsp
Warm Water 2 tsp

DECORATION
Pineapple
Mirror Glaze 2 tbsp
Mint Leaves
Pink Peppercorns


INSTRUCTIONS
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1. To make the crust: in a bowl, cream butter and icing sugar until pale and fluffy. Beat in the egg yolk until combine.

2. Sift cake flour and almond flour, add a pinch of salt, mix until the dough just incorporated. Wrap with plastic wrap and refrigerate for 1 hours.

3. Roll out the dough to 5mm thick between 2 sheets of parchment paper, press the dough into the tart pan, trim off the excess dough, then refrigerate the crust.

4. Preheat the oven to 160℃. Cream cheese softened to room temperature, beat together with caster sugar until smooth. Beat in the yogurt, egg, lemon juice, corn starch, vanilla extract until combine.

5. Crush 50g of pineapple, drain the juice, add to the cream cheese mixture, mix well.

6. Take out the tart from the fridge, pour the cream cheese batter into the tart crust, bake for 50 - 60 minutes. Allow to cool to room temperature on a rack, unmold the tart.

7. Cut of the skin of the pineapple, cut lengthwise, remove the core, and slice the pineapple thinly.

8. Apply apricot glaze on the tart with a pastry brush. Arrange the pineapple slices on the tart, lightly brush the mirror glaze onto the pineapple, decorate with mint leaves and pink peppercorns.


Background Music : You Had To Be I YouTube Audio Library