Without fail recipe ultimate Lemon cheese tart easy, yummy, practical.
Good Evening every body, at this time you get present recipe Lemon cheese tart with 23 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 23 ingredients and 10 stages of easy cooking Lemon cheese tart.
Ingredients for Lemon cheese tart
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Prepare : Tart pastry.
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Prepare : all purpose flour.
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Needed : unsalted butter.
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Prepare : egg yolk.
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Prepare : salt.
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Prepare : icing sugar.
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Prepare : cold water.
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Needed : vanilla.
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Prepare : Cheese custard.
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Needed : Cream cheese.
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Prepare : whipping cream.
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Needed : yogurt.
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Prepare : butter.
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Needed : caster sugar.
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Prepare : milk.
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Needed : corn starch.
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Needed : egg.
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Prepare : vanilla.
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Prepare : Lemon curd.
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Needed : lemon juice.
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Prepare : sugar.
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Needed : salt.
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Prepare : corn starch.
If all ingredients Lemon cheese tart it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Lemon cheese tart
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Mix milk and corn starch. Set aside.
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Mix cream cheese, whipping cream, sugar and yogurt under low heat until smooth.
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Remove from heat. Then add milk and corn starch mixture. Stir in egg and blend well..
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Add vanilla. Then bring back to low heat. Stir until the batter become thicker. Transfer to pastry piping bag.
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To make tart, sift flour and icing sugar. Add salt and butter..
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Use pastry cutter to blend butter in the flour until the mixture become wet sand-like.
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Add in egg yolk. Mix and knead the dough until smooth. Wrap in plastic film and keep in the fridge for 2 hours.
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Roll the dough to 1/5 inch thick. Using cookie cutter and line the dough in tin mold. Poke a little hold at the base of the tart using fork. Bake at 170 C for 20 minutes.
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Leave the tart shell cool down. Then pipe the cream cheese batter into tart shell. Bake at 200C for 15 minute.
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Leave the tart cool down to room temperature. Top with lemon curd and put in the fridge for 1 hr before serving.
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