Honey Lemon Rare cheese tart

Lately, I shoot fewer videos because my family members are very busy.

But I still bake almost every day, as there are a lot of recipes that I want to try. 

After making each recipe, I spend a lot of my time adjusting them, and for some of them, I make more than 5 times and still didn't get the result that I wanted. But it's fun to play with ^^.

Another activity that consumes my time is drawing. 

After making a color chart with the colored pencils that I have, I found that I have more than 500 colors. But I have never been serious with them. I think it's time to give it a try.

I wish that there are 48 hours per day, as I never have enough time to do anything that I want, haha.

For today's sweet, this tart is very easy to make. 

The only time-consuming part is making that pastry because you need to rest the dough before rolling and baking to prevent the pastry from shrinking. Anyway, you can prepare it ahead (one or two days before filling). 

I brush the tart pastry with melted white chocolate so the tart will stay crispy, and I recommend you not to skip this step ^^.

The cheese part is not too sweet, so serving this lovely tart with more honey will make it more delicious and it adds more honey fragrance to the tart too. 

Honey Lemon Rare cheese tart

Makes 20x3 cm. tart

Tart pastry

125 g ..................... All-purpose flour

25 g ....................... Icing sugar

1/8 tsp ................... Salt

75 g ....................... Unsalted butter (cool, cut into 1 cm. pieces)

20 g ....................... Egg yolk

1 tsp ...................... Iced water

............................... Beaten egg for brushing the tart

35-40 g ..................... White chocolate for covering the tart

Cheese filling

60 g ....................... Water

6 g ......................... Gelatin (sheet or powder)

200 g ..................... Cream cheese

1/8 tsp ................... Salt 

1/2 tsp ................... Vanilla extract

1 tsp ....................... Lemon zest

60 g ....................... Honey

200 g ..................... Whipping cream

20 g ....................... Lemon juice

............................... Honey for serving

Put the flour, icing sugar, and salt, into a bowl of the food processor and process to combine.

Put the butter into the bowl and process to combine. 

Until the mixture resembles fine bread crumbs.

Pour the egg yolk and water into the bowl.

Process until the dough forms.

Remove the dough from the bowl.

Press the pastry dough with the palm of your hand. Until the dough becomes smooth.

Cover and refrigerate for 1 hour.

Brush 20x3 cm. tart pan with unsalted butter.

Roll with a rolling pin.

Into a 27 cm. circle.

Line the pastry into the prepared pan.

Remove the excess pastry.

Prick the base with a fork.

Cover and refrigerate for 30 minutes.

Before baking:

Preheat the oven to 180℃.

Line the pastry with a sheet of baking paper and fill with baking beans.

Bake in the 180℃  Preheated oven for 20 minutes.

Remove the baking beans.

Brush with beaten egg. And bake for 10 minutes more.

Let the tart pastry cool completely.

When the pastry becomes cool.

Melt the white chocolate in the microwave and brush the pastry with melted chocolate.

Refrigerate until the chocolate becomes firm.

Let the gelatin bloom in the water for at least 5 minutes before use.

Beat the cream cheese with vanilla and salt until smooth.

Add the lemon zest and honey.

Beat until fully combined.

Heat the gelatin mixture in a microwave  (600W) for 30 seconds, and stir to melt the gelatin.
Pour into the bowl. Beat to combine.

Add the whipping cream and lemon juice.

Beat to combine.

Pour the batter into the prepared tart pastry.

Create patterns with a fork.

Decorate with sweetened lemon peel and refrigerate for 2 hours before serving.

Honey Lemon Rare cheese tart