Creamy Matcha Cheesecake Tart

Sweet Shortcrust Pastry

Pate Sablee
Often called biscuit pastry because it has a texture similar to biscuits or sweet pastries. The texture of pate Sablee is more fragile than pate Sucree because the use of eggs is only yellow. As well as the Surcee pate dough, the dough pate Sablee also tends to be soft and mushy, therefore it is necessary to put in the refrigerator first before it is formed. Pate sablee is used as a sweet-flavored tartlet or tart, especially those baked first then given the contents of the VLA or fruit.

·         Materials:

250 g wheat flour protein
1/2 tsp salt
100 g butter (butter), chill, small diced
100 g margarine
100 g refined sugar, sifted
2 egg yolks

·         How to make:

Manual Way (stirring by hand):
1.    Sift the wheat flour and salt, put in the basin, make a hole in the middle. Put butter, sugar, and egg yolks. Stir using the fingertips until the dough is grainy.
2.    Combine the dough and move the dough on a flat surface (a good marble or stainless steel), kneading the dough until fused. If the dough is sticky, sprinkle flour sufficiently on the surface. How to knead the dough: Push the dough using the palm of the hand several times. Do not take too long to knead, enough for approximately 1-2 minutes.
3.    Round the dough, wrap the meeting with plastic, store in the refrigerator until the moment will be used.

·         Content:

150 g cream cheese, room temperature
100 ml Full cream liquid milk
100 g refined sugar
2 egg yolks
1 tbsp cornstarch
2 tsp matcha (green tea powder)
3 Drops Green dye
30 g butter

Another Recipe

Coconut Cream Pie

·         Topping:

100 g white chocolate, melt, coarse drawstring
Strawberry fruit to taste

·         How to make:

1.    Prepare the batter Pate Sablee, store it in the refrigerator until the moment will be used. Before it was let sit at room temperature for 30 minutes.
2.    Prepare 4 round loading pie pan diameter 10 cm, apply with thin butter, set aside. Flatten the dough pate sablee up to a thickness of 0.3 cm, pour into a baking pan, clean. Put in the refrigerator for 20 minutes.
3.    Preheat the oven to 180oC. Puncture the dough using a fork and cover with the bread paper then spread the baking beans on it and bake it in the oven for 30 minutes. Remove from the oven and let it cool down.
4.    Contents: Reheat the cream cheese and milk liquid over a small fire until hot. Shake the egg and sugar until blended, put cornflour while whipped until blended. Add green tea powder, dye, and vanilla, shake back until blended.
5.    Pour 1/3 part of the mixture of hot milk, stir using a whisk until blended. Pour back this mixture into a pot filled with milk and hot cream cheese. Put butter, reheat over a small flame while stirring using a whisk until boiling and lifting-popping.
6.    Preheat oven to 160oC. Pour the contents into each pastry, bake for 10 minutes, lift and chill. After a cold sprinkle topping white chocolate and fresh strawberry, store in the refrigerator until the moment will be presented.

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