Crème brûlée Cheese Tart

 

Happy New Year 2025 ^^

God Bless You With Joy, Peace, Happiness!!!

I spent most of my time in the kitchen (as always, haha), tested many recipes, and ate a lot on the New Year holiday. I was so happy with the result because I will have a load of new recipes to share with you. 

Anyway, my posting speed can't be increased as I bake for my family, I can't make more than we can eat ^^"

The first recipe for this year is a Tart.

This tart is packed with yummy elements: delicious vanilla shortcrust pastry filled with fragrance and lightly sweet cream cheese custard filling, sprinkle with sugar, and burn it until caramelized. 

I rolled the pastry thinner than usual, so that we could add more filling and the texture of the tart wouldn't interrupt the softness and smoothness of the cheese cream. But using thinner pastry has one downside, you can keep the tart longer than 2 days in the fridge, or the pastry will become soft. But most of all I suggest finishing the tart on the day it was made is the best way to enjoy it!

Crème brûlée Cheese Tart

Make 7 (7x2 cm)

Tart Pastry

75 g ......................... All-purpose flour
................................. Pinch of salt
9 g ........................... Almond powder
29 g ......................... Granulated sugar
45 g ......................... Unsalted butter (cool, cut into 1 cm cubes)
14 g ......................... Egg
1/2 tsp ..................... Vanilla Extract

Cream cheese filling 

120 g ........................... Cream cheese

45 g ............................. Unsalted butter

1/2 tsp ......................... Vanilla Extract

..................................... Pinch of salt

30 g ............................. Granulated sugar

33 g  ............................ Egg yolk

50 g ............................ Whipping cream

Topping

.................................... Granulated sugar

Put the flour, almond powder, granulated sugar, and salt into a bowl of a mini-chopper.

Process until combined. 

Add the butter and process to combine.

Add the egg and vanilla extract.

Process until the dough forms.

Remove from the bowl. Press the dough with the palm of your hand.

Until smooth.

Roll the pastry dough between a sheet of baking paper until the thickness of the dough is about 3 mm. 

Refrigerate for 30 minutes.

Make the cream cheese filling:

Put the cream cheese, butter, vanilla extract, and salt into a bowl. Mix with a spatula until smooth. Add the granulated sugar and mix to combine.

Pour the egg yolk into the bowl and mix to combine.

Pour the whipping cream into the bowl.

Mix to combine.

Pass through a sieve into a piping bag.

Refrigerate the filling while preparing the pastry.

Cut the pastry with a 9 cm. cutter.

Line the pastry into 7 (7x2 cm) tart rings.

Refrigerate for 30 minutes

Before baking:

Preheat the oven to 170℃.

Bake in the 170℃  preheated oven for 17-22 minutes.

Afterward, decrease the oven temperature to 150°C.

Pipe the cream cheese filling into the tart pastry.

Bake in the 150°C. preheated oven for 15-17 minutes.

Let the tart cool.

Spread granulated sugar on the surface of the tart.

Burn the sugar with a blowtorch until the sugar is caramelized.

Crème brûlée Cheese Tart