\
Ingredients :
for 10 to 13 Tarts 2inches size
Pastry:
butter ( smells better) or healthier shortening牛油 : 120g
Caster Suger砂糖: 30g
All-purpose flour面粉 : 180g
small egg小鸡蛋: 1 pc
Cheese Filling:
italian Mascarpone cheese 意大利芝士: 130g (those used for tiramisu )
Cream cheese 奶油乳酪; 150g
vanilla extract香草精: 1 tea spoon
Yogurt酸奶 : 1/4 cup ( 25 to 30 g)
milk 牛奶 ; 20g ( japanese brand , sweeter, dont use skim milk)
light cream淡奶油: 50g
caster sugar砂糖: 60g
corn starch淀粉 10g
egg white ; 1 ( beat until solid form /foamy around 8 mins same as making macaon)
egg york : 1 ( for brushing on the tarts at before baking)
melt all cheese with the Milk in double boiler
( heat up a bowl of hot water and mix the cheese on the other batten bowl resting on top) :
Add 1/4 cup yogurt , corn starch 10g+vanilla extract+ foamy egg white (which prepared as below before hand).
融化的奶酪+牛奶都用雙層蒸鍋（加熱一碗熱水，攪拌另一板條碗擱在上面奶酪）
加入1/4杯酸奶，玉米澱粉10克+香草精+泡沫蛋白 。
Prepare egg white till it is foamy around 8mins. 準備泡沫蛋白，直到它大約是短時間就泡沫。
PASTRY:Mixed all butter + sugar + flour ，蛋撻酥皮,混合所有的黃油+糖+麵粉，
rest in fridge for 2 hours before baking in oven for
在爐中烘烤前冰箱休息2小時,250預熱爐。烘8分鐘在150度
8 mins at 150 degree, pre- heat oven with 250.
separate the pastry with small balls.. and butter all molds before filling with the pastry material.
baked in oven for 8 mins at 150degree ( preheat oven with 250 degree first ) .
after 8 mins in oven , rest them for another 5 mins to make it crispy!
Take out the ready mixed cheese mixture and rest at room temp.
fill in the pastry with 1 tb of the cheese mixture .
brushed with the egg york before bake in oven for 5 mins , at 170 degree.
wala DONE ! ready to serve.
Bon appetite !
