How To make Double Cheese Tart
1 refrigerated pie crust
8 ounces Jarlsberg or lite Swiss cheese
cut in chunks
1 container (15 oz.) light ricotta cheese
2 eggs
4 egg whites
1 medium onion :
chopped
2 cloves garlic pressed
1/2 teaspoon ground black pepper
2 medium tomatoes, peeled and thinly sliced, :
drain on paper
towel 2 Tablespoons chopped fresh herbs
Heat oven to 450.
Fit crust into 9x1 inch tart pan with removable bottom. Crimp edge. Line with foil; fill with dried beans. Bake in 450 oven 9 minutes. Remove foil, weights. Bake 5 minutes; remove. Lower temperature to 350.
Whirl cheese, ricotta, eggs, whites, onion, garlic and pepper in blender until smooth. Pour into baked shell. Place on baking sheet.
Bake in 350 oven for 25-30 minutes.
Remove tart from oven. Arrange tomato slices around edge. Bake 30-35 minutes or until set. Sprinkle with herbs. Let stand 20 minutes, then slice.
How To make Double Cheese Tart's Videos
허니 더블 치즈타르트 만들기 : Honey Double Cheese Tart Recipe | Cooking tree
꿀이 주르륵 흐르는 더블 치즈 타르트를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
꿀이 주르륵 흐르는 더블 치즈 타르트를 만들었어요~
타르트 시트에 베이크드 치즈케이크를 굽고 그 위에 레어 치즈케이크를 벌집 모양으로 굳혀 만들어 봤어요~
2가지 치즈케이크가 들어 있어 다른 식감과 다른 맛을 동시에 먹을 수 있어 좋더라구요~
번거로우시면 타르트 시트에 레어 치즈케이크만 가득 굳혀 만드셔도 괜찮을 것 같아요~
영상에서는 꿀을 많이 올렸는데 집에서 만들어 드실땐 너무 많이 올리면 달아서 입맛에 맞게 조절해 올려주시면 될 것 같아요~
저는 사각 틀을 사용해 구웠는데 틀은 자유롭게 원형틀이나 다른 틀을 사용하셔도 좋답니다~
즐겁게 시청하세요~♬ Enjoy~
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
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▶틀 사이즈 Mold size : 13.5cm
▶재료
중력분 135g
아몬드가루 20g
소금 1g
차가운 무염버터 90g
차가운 물 40g
크림치즈 180g
설탕 40g
달걀 1개
바닐라익스트랙 2g
생크림 30g
박력분 8g
크림치즈 50g
설탕 10g
플레인요거트 10g
바닐라익스트랙 1g
레몬즙 2g
젤라틴 1g
50% 정도 휘핑한 생크림 30g
▶레시피
1. 중력분, 아몬드가루, 소금을 볼에 넣고 섞은 뒤 차가운 무염버터를 넣고 버터가 밀가루와 섞여 작은 크기가 될 때까지 스크래퍼로 섞는다.
2. 차가운 물을 넣고 한덩이로 뭉친 뒤 넓게 펴 냉장실에서 30분 정도 휴지시킨다.
3. 팬에 타르트 반죽을 올려 모양에 맞춰 넣고 테두리에 포크로 무늬를 내고 바닥에 구멍을 낸 뒤 180도 예열된 오븐에서 30분 정도 굽는다.
4. 크림치즈에 설탕을 넣고 섞고 달걀, 바닐라익스트랙을 넣고 섞은 뒤 생크림을 넣고 섞고 박력분을 넣고 섞는다.
5. 체에 걸러 타르트 시트 위에 반죽을 붓고 160도 예열된 오븐에서 30분 정도 굽고 온도를 190도로 올려 3분 정도 더 구워 구움색을 낸다.
6. 실온에서 식히고 냉장실에서 차갑게 식힌다.
7. 크림치즈를 풀고 설탕을 넣고 섞은 뒤 플레인요거트. 바닐라익스트랙, 레몬즙을 넣고 섞는다.
8. 찬물에 10분 정도 불린 판젤라틴의 물기를 제거하고 전자레인지에 10초 정도 돌려 녹인 뒤 반죽에 넣고 빠르게 섞고 50% 정도 휘핑한 생크림을 넣고 섞는다.
9. 차갑게 식힌 치즈 케이크 위에 반죽을 붓고 뽁뽁이를 올려 모양을 내고 냉동실에서 2시간 정도 얼린 뒤 뽁뽁이를 제거하고 꿀을 올린다.
▶Ingredients
135g All-purpose flour
20g Almond powder
1g Salt
90g Cold unsalted butter
40g Cold water
180g Cream cheese
40g Sugar
1 Egg
2g Vanilla extract
30g Whipping cream
8g Cake flour
50g Cream cheese
10g Sugar
10g Plain yogurt
1g Vanilla extract
2g Lemon juice
1g Gelatin
30g Whipped cream (whipped up 50%)
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
▶Community Subtitles
If you can translate into another language,
I would appreciate it if you could use the link below to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^
#치즈타르트 #허니타르트 #허니치즈케이크
Pablo Cheese Tart (Japanese style lava cheesecake, easy home cook recipe)
This week, I'm sharing with you how I recreated Pablo's famous Cheese Tart at home using simple home cooking methods. This cheese tart is Pablo's modern take on the classic cheesecake. It's got a crispy and flaky short crust pastry, a light cream cheese filling and a glossy apricot glaze. This version is not too sweet, you can taste a bit of tartness from the cream cheese, and
Remember to SUBSCRIBE to see me recreate more famous restaurant dishes in my home kitchen every week!
Ingredients i used in this video - adjust accordingly:
'Pâte brisée' shortcrust pastry (makes enough dough for TWO 6 tarts)
- 250g bread flour
- 125g butter
- 1tsp salt (~3g)
- 1 egg yolk
- 50ml water
Filling: (for ONE 6 tart --- I used double the amount below for the video to make 2 tarts)
- 150g cream cheese
- 15g sugar
- 75g mascarpone cheese
- 25ml milk
- 7g corn starch
Apricot Glaze:
- 100g apricot jam
- 50ml water
Egg wash:
- 1 egg yolk
- 1 tbsp milk
NOTE:
- I had a lot of fun trying to recreate this at home. This is my INTERPRETATION of this cheese tart, it may not be the exact replica, but hopefully it is close enough. Would love some second opinions, so do try and make this at home, and if you do, remember to tag me on instagram @mai.ng, I would love to share your work!
For more of my cooking content, check out:
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Credit:
- I used these videos to learn how to make the pâte brisée shortcrust pastry:
- I also watched a number of different Pablo tart reviews and vlogs to get more information on the consistency, composition, and technique used to bake this cheese tart
- I watched a number of basque cheesecake videos to have an idea about how to create the filling
[Music]
Epidemic Sound:
Original Hokkaido Baked Cheese Tart
Hokkaido Baked Cheese Tart | Tart Shells Recipe
Tart Shells (30-35 pieces)
Ingredients:
•Unsalted Butter 150g
•Icing Sugar 40g
•Almond Powder 37g
•Whole Egg 45g
•All Purpose Flour 250g
Cheese Tart Filling
Ingredients
•Cream Cheese 275g
•Sugar 90g
•Unsalted Butter 15g
•Whipping Cream 135g
•All Purpose flour 45g
•Whole Egg 83g
•Lemon Juice 10g
Method:
Tart Shells
1. Cream butter, icing sugar and add in almond powder.
2. Add beaten egg then cream until smooth.
3. Add in all purpose flour and mix well until all incorporated.
4. Wrap it with cling film and refrigerate for 30 minutes.
5. Roll each piece into a ball, around 25g for my tart mould (2.5cm x 6cm)
6. Bake for 180c° 20-25 minutes until golden brown.
Cheese Filling
1. To make the filling, cream sugar, butter and cream cheese until light and smooth.
2. Add in whipping cream and flour.
3. Lastly add in beaten eggs and lemon juice then mix until well incorporated.
4. Pack into ziplock bag and refrigerate for 30min.
5. Place the cheese filling in to tart shells then chill in fridge for another 30 minutes to set the filling.
6. Brush the surface with egg yolk and bake at 220°C for 5-6 minutes till the surface become golden brown.
Happy Baking ✌????
Fluffy Lemon Ricotta Cheese Tart
A very light thin crusted version of a ricotta tart.
Cooking should be fun and sometimes even relaxing. It can be a form of meditation. Enjoy this relaxing video and please comment and let me know what you think of this video style.
About the tart.
The buttery crust is fairly thin and dry so blind baking is not necessary. It’s a very thin tart so if you prefer the traditional thick cheesecake slice, double this recipe and use a springform cake pan. The result is for a very delicate and light lemon flavoured tart. Once you have a slice you’ll want a second, it’s very easy to eat. So maybe double the recipe anyway and make two! Enjoy this relaxing asmr style cooking video of a lemon ricotta cheese tart.
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Hokkaido Cheese Tart - mysweetambitions
Hi guys today I will be sharing my own version of Hokkaido Cheese tart this is best eaten when its warm if in case it has cool dowm warm it up again to make the filling gooey inside :D
My name is Pamela also known as mysweetambitions, I have a passion for baking particularly dessert and I love sharing it to friends and family, I started my youtube channel to inspire people to bake and create more at home, I try my best to make simple and easy to understand instructions and I always try my best to answer questions as best as I can.
Ingredients
250 g cream cheese
250 g mascarpone cheese
50 g parmesan cheese
60 g butter
2 1/2 tbsp corn flour
2 tsp vanilla
1 tbsp lemon juice
1 egg
1 eggyolk
200 ml milk
1/2 cup icing sugar
For the crust
150 g butter
50 g icing sugar
225 g flour
1 egg but gradually add I used 3/4 of the beatenegg