Today, use seasonal blueberries. I made a blueberry double cheese tart. It can also be used with other seasonal fruits such as strawberries, cherries, and green grapes. It’s a very tasty tart that goes well with any fruit. Today, I used Part Saber as a dough. It’s delicious even if you make it with pastry cream or pastry cream. Especially because the pastry dough does not contain sugar. The overall sugar content was reduced and it was crispy and delicious.
♥ Ingredient
16.5cm in diameter with 6 cakes
Earn the almonds
80g soft flour
10g almond powder
30g powdered sugar
48 g butter
A little salt
15g eggs
♥ Recipe
1. Put the soft flour, almond flour, powdered sugar, salt and cold butter cut into small pieces in a food processor and operate the machine while cutting for 3 seconds to cut the butter into small pieces.
2. If you don’t see butter, add an egg and turn off the machine again. When the dough starts to clump, take it out.
3. Mix the dough well on the workbench so that the dough is evenly distributed, then place the dough between the two sheets and roll it into a circle with a thickness of 3mm.
4. Let the dough rest in the freezer for 2 to 30 minutes until the dough cools and hardens.
5. Pour the dough into the mold and put in the freezer until the dough hardens.
6. Put the weighing stone and bake at 170 degrees for 15 minutes, take out the cake, remove the weighing stone, spread the yolk thinly and evenly inside. The coating of the yolk film prevents the cake from getting soggy due to the cheese filling.
7. Bake again at 170 degrees for 10 minutes. Always preheat the oven before baking all products. If you don’t have a food processor, you can chop butter with a scraper on your workbench or you can make butter by whipping cream.
Grilled cheese filling
140g cream cheese
30g sugar
45g eggs
55g fresh cream
4g cornstarch
5g lemon juice
♥ Recipe
1. Loosen enough soft cream cheese at room temperature with a spatula to remove lumps.
2. Add sugar and mix with a spoon.
3. In turn, add eggs and fresh cream, mix slowly with spatula.
4. Sift corn starch and mix well.
5. After adding the lemon juice and mixing well, pour into the pre-baked mold and bake at 165 degrees for 20 minutes. Always preheat the oven before baking all products.
6. Let cool completely serve with blueberry jam and mousse.
Blueberry jam
80g frozen blueberries are also fresh
8g lemon juice
32g sugar
2 grams of fiber
Cassis Liqueur 3g optional
♥ Recipe
1. Completely defrost frozen blueberries and lemon juice in the pot.
2. Heat 1 to 4-50 degrees.
3. Mix sugar and pectin well, add 2 and mix quickly with a whisk.
4. When the water is completely boiling, cook while stirring for 4-5 minutes.
5. Turn off the heat and when it cools down, add the cassis liqueur.
6. Cover with cling film and let cool completely, then spread on cheese tart.
Cheese mousse
100 g cream cheese
30g mascarpone
23g sugar
Condensed milk 10g
6g lemon juice
2g gelatin leaves
110g fresh cream
Soak gelatin in ice water for at least 10 minutes first.
♥ Recipe
1. Loosen enough soft cream cheese at room temperature with a spatula to remove lumps.
2. Add mascarpone at room temperature and mix well.
3. Add sugar and condensed milk and mix well.
4. Add lemon juice to the drained soaked gelatin and heat in the microwave for about 10 seconds to melt.
5. Add some cheese powder to the melted gelatin and mix well.
6. Pour all 5 into the cheese powder and mix well.
7. Divide the whipped cream in half, about 70%, which has been lightly whipped and mix gently with a spatula so as not to create air bubbles.
8. After putting the cream on top of the jam-covered tart, shape it with a spatula. Storage: Store in an airtight container to prevent the ice cream from drying out. It’s best to eat within the same day because the tart paper will be mushy. It can also be frozen. When frozen, the tart paper will get wet and the flavor may be slightly worse than when freshly made.
