Strawberry Cheesecake Tart:Mont Blanc Cake

65g unsalted butter
30g powdered sugar
pinch of salt
lemon zest
1 egg yolk
110g cake flour
15g ground almonds

▷How to make:

  1. Add powdered sugar, salt, grated lemon peel, and egg yolks to unsalted butter at room temperature.
  2. Sift in the flour and ground almonds and mix.
    Wrap in plastic wrap and roll out to 3mm thick. Refrigerate the dough for 1 hour.
  3. Spread the dough into a tart tin measuring 15 cm in diameter by 4 cm in height and refrigerate for 30 minutes.
  4. Line the inside of the tart tin with aluminum foil, place a tart stone on top, and bake in a preheated oven at 180℃ for 15 to 20 minutes.

■Baked cheesecake
150g cream cheese
50g mascarpone cheese
40g sugar
5g cornstarch
1 egg
40g heavy cream
40g non-sugar yogurt
lemon zest
2 tsp lemon juice

▷How to make:

  1. Pre mix cream and unsweetened yogurt.
  2. Mix cream cheese, mascarpone cheese, and sugar until well blended.
  3. Mix cornstarch, whole eggs, cream, grated lemon peel and lemon juice.
  4. Pour the mixture into the tart crust and bake in a preheated oven at 150℃ for 30-35 minutes.
  5. Remove from heat and refrigerate for 3 hours or longer.

■Cheese cream
50g cream cheese
50g mascarpone cheese
16g sugar
80g heavy cream
1 tsp vanilla extract

■Strawberry cream
80g heavy cream
8g sugar
5g strawberry powder

▷How to make:

  1. Put all the cheese cream ingredients in a bowl and whisk while chilling in ice water. 2
  2. Spread the cheese cream over the cooled cheese tart, arrange the washed and deveined strawberries, and cover with the cheese cream.
  3. Put all the strawberry cream ingredients in a bowl and whisk while chilling in ice water.
  4. Set a Mont Blanc mouthpiece in a squeeze bag, fill with cream, and squeeze around the cheese cream.


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