Baked Cheese Tart - Normal crust - Crust too dry

Ingredients

Crust

Flour 144 g Icing sugar 29 g Salted butter 72 g Milk 10 g

Above yields 251g of dough, each tart 25g

Filling

Cream cheese	120	g
Parmesan cheese	16	g
Mascarpone cheese	40	g
Plain yogurt	40	g
Sugar	24	g
Milk	80	g
Unsalted butter	24	g
Egg white	1
Egg yolk for brushing	1

Above yields 306g of filling, each tart 30g, but a bit too much

Instructions

1. Cool ingredients for filling, put in all ingredients except egg white and milk into pot and cook the ingredients until melt.
2. Add in milk and ensure texture is smooth. Remove pot from heat and add in egg white and stir. Cook for a while and leave the filling to cool at room temperature. Put in fridge for 2 hours.
3. For crust, put icing sugar and flour into food processor and pulse for like 15 seconds. Add in butter and pulse until it stick together in small ball shape. Add in milk slowly.
4. Test the texture, it has to be not too dry (dough crack) and not too wet.
5. Put 25g of dough into pie tart shell and shape. Poke hole with fork and put in freezer for 15 minutes.
6. Preheat oven at 180C for 15 minutes and bake the pie crust for 10 minutes.
7. Let pie crust cool before removing the crust from the pie tart shell. Must wait for it to cool otherwise the tart shell will crack when removing it.
8. Remove filling and beat using food processor.
9. Scoop filing and fill in to crust shell.
10. Apply egg yolk on top of tart as decoration
11. Preheat oven at 220C, bake for 6 min

Remark/ feedback on this recipe

1. I find the crust shell a bit too dry and it cracks a little, too strong flour taste
2. Filling taste good
3. Although the tart is left overnight, the crust still taste good the next day

Cost

1. Above recipe yields 10 tarts
2. Cost per tart is RM1.19