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Rich Custard and Cream Cheese Tart

Rich Custard and Cream Cheese Tart

This is a custard tart topped with cream cheese filling.
It's an easy tart that you can make in muffin mold.

Ingredients: six 7 cm round, 4 cm high muffin mold

Tart crust
Butter
60 g
● Sugar
55 g
● Salt
a small amount
Egg yolks (large)
1
Cake flour (Sifted)
115 g
Custard cream: [use half portion for this recipe]
◎ Milk
250 ml
◎ Sugar
65 g
◎ Cake flour (Sifted)
3 tablespoons
◎ Egg yolks (large)
1
Butter
10 g
Rum
1 teaspoon
Vanilla extract
a few drops
Heavy cream
60 ml
Cream cheese filling: [use half portion for this recipe]
★ 1 Cream cheese
120 g
★ 2 Sugar (granulated)
45 g
★3 Kirschwasser
1 teaspoon
★4 Heavy cream
30 ml
★ 5 Vanilla extract
a few drops
★ 6 Lemon juice
a small amount

Steps

1. <Tart crust> Cream the butter in a bowl. Add the ● ingredients and mix until smooth and white.
2. Add the egg yolk and flour in that order. Mix until well combined and sticky.
3. Wrap the dough with plastic wrap, roll it out to 1 cm thickness and chill in the refrigerator for at least 1 hour.
4. Divide the dough into 6 equal pieces (about 40 g each), and shape each piece into a ball. Using your palm, roll it out to 3 mm thick round shape and press it into the greased muffin mold.
5. Using a fork, pierce some holes on all over the bottom. Line the parchment paper on the crust and add the pie weights. [A tart mold is also fine.]
6. Bake the crusts for 14 minutes in the bottom rack of the oven that has been preheated to 170℃. Remove the pie weight and bake it for 4 more minutes. Total baking time is 18 minutes.
7. <Custard cream> In a bowl, combine all of the ◎ ingredients and mix well.
8. Strain the mixture of Step 7 at least twice, pour it into a pan and cook it over low heat, stirring constantly.
9. Once it starts to thicken, add the butter and mix it quickly. When it is dense and you feel the resistance, turn off the heat and add the vanilla extract.
10. Move the custard from Step 9 into a bowl and chill it in the refrigerator. Once the custard is chilled, beat in the heavy cream.
11. Pour the custard cream into the tart crusts and bake them in the oven at 180℃ for 7-10 minutes. Chill them in the refrigerator and take them out of the mold using the tip of a knife.
12. <Topping> In a bowl, mix the ★ ingredients in the order of 1, 2, 3, 4, 5, 6, and put it in a pastry bag.
13. Pipe out the cream cheese filling on top of the tarts and it is done (I used a 5 mm round pastry tip). Add any of your favorite toppings if desired.
14. This is "Kirschwasser 45°", I used in the filling.
15. This is "Negrita Rhum 44°" used in the filling.
16. Fresh Fruit & Rich Custard Tart Recipe ID: 1892020.

Story Behind this Recipe

I wanted to make a dessert suitable for a beautiful tumbler glass.