HOME baked Japanese Cheese Tart = Bon appetite !

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 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 !