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Egg Cheese Tart

Pastry

• 160 g plain flour
• 35 g icing sugar
• 10 g ground almond
• 1/8 tsp salt
• 90 g butter, cubed
• 2 egg yolks

Cheese Filling

• 150 g cream cheese
• 70 g mascarpone cheese
• 40 g butter, salted
• 70 g cream
• 20 g evaporated milk
• 40 g sugar
• 1 egg
• 10 g cornflour
• 2 tbsp lemon juice
• a pinch of salt

Egg Wash

• 1 tsp milk
• 1 egg yolk

Instructions:

Pastry

1. Combine the flour, icing sugar, ground almond, and salt in a bowl.
2. Add the cold butter and rub with fingertips until the mixture resembles breadcrumbs.
3. Add the egg yolks and mix until a dough is formed. Wrap the dough with cling wrap and chill in a refrigerator for 15 minutes.
4. Take a small amount of dough and press into a tart mould. Prink the base of the pastry with a fork. Repeat with the remaining dough until used up.
5. Bake at  for 10 minutes.

Filling

1. Melt the cream cheese, mascarpone cheese, butter, cream, evaporated milk and sugar in a double boiler. Whisk until the mixture is smooth.
2. Add in the egg, cornflour, lemon juice, and salt.
3. Transfer the mixture into a piping bag and pipe the cheese mixture inti tartlet shells. Chill in the refrigerator for 30 minutes.
4. Brush the top of the cheese tartlets with the egg wash mixture.
5. Bake at , top grill with fan for 6-8 minutes.

(Adopted from: http://www.qlkitchen.com/ql-hokkaido-cheese-tarts/ (April 23, 2019))

When do we add the egg yolk when making the pastry?