シンプルな材料で作る、基本のベイクドチーズタルトの作り方【お菓子作り レシピ】

Recipe for 18cm tart mold. Ingredients (Tart dough) Unsalted butter: 50g Powdered sugar: 35g←or granulated sugar Whole egg: 8g Flour：100g (Cheese dough) Cream cheese: 200g Granulated sugar: 60g Yogurt (unsweetened or low sugar): 40g Whole egg: 1 egg Fresh cream: 50g Vanilla oil (if available): 2 to 3 drops Flour: 15g (1) Add powdered sugar and mix. (3) Add the whole egg in two parts and mix 4) Sift in flour and mix as if cutting. 5) When the mixture comes together, knead it slightly by hand and wrap it in plastic wrap. ⑥Shape the dough flat and let it rest in the refrigerator for at least 2 hours, preferably half a day (the longer the time, the firmer the dough will be and the easier it will be to handle in the subsequent processes). Baking the dough 1) Place the dough between two sheets of plastic wrap and roll out with a rolling pin to a thickness of 3 to 4 mm, about one size larger than the tart tin. 2) Spread the dough into a buttered tart tin. (3) Fold the overflowed portion inward and cut out the overflowed portion with a knife. (4) Make holes with a fork (to prevent the dough from shrinking) (5) Let it rest in the refrigerator for 1 hour (in winter, 30 minutes is sufficient) 6) Put the rested dough in the refrigerator for 1 hour. ⑥Lay a cookie sheet on the rested dough and put a weight on it. 7) Bake in a preheated oven at 180℃ for 15 minutes, remove the weight and the sheet, and bake for 10 minutes. ⑧Leave to cool. Cheese Dough 1) Warm cream cheese in a microwave for 30 seconds and soften with a rubber spatula. Add granulated sugar, yogurt, whole egg, cream, vanilla oil and flour in order and mix each time. (3) Turn out the dough. (4) Pour the mixture into the preheated tart base and shake to blend. Bake in a preheated oven at 170℃ for 40 minutes. (6) Remove from the heat and cool in the refrigerator (the day after baking is the best).