Recipe for lemon cheese tart

• 1. First of all, making the tart shell is very simple, just like making cookies.Soften the butter to the point where you can press it down with just a touch of your fingers.Then add sugar, a little salt and vanilla extract and beat together.

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  2. After the color turns white, add an egg yolk and 5 grams of protein without beating too much

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  3. Beat evenly, sift in the low powder and press until evenly mixed

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  4. Then divide it into eight equal parts and put them into the chrysanthemum mold and press them evenly.If you are afraid of uneven thickness, you can put the dough Refrigerate it for an hour and then roll it into 0.3 cm dough and put it in the mold.The effect is the same

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  5.Then put it into the preheated oven at 180 degrees for 15 minutes, take out the middle layer and let it cool naturally

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  6.While waiting, make the cheese filling.Mix the cream cheese, light cream and sugar evenly and beat until smooth and without particles.If the filling is too dry and the cheese still has particles, you can add a little milk as appropriate

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  7. Then add 3 grams of cornstarch and a tablespoon of candied lemon peel.The lemon peel method was introduced in the previous recipe here.Not much to say

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  8. Then put the cheese filling into a piping bag and squeeze it until it cools Put the tart crust into the refrigerator and freeze it for three hours

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  9.Use egg yolk after the time is up Brush the surface and put it in the preheated oven.Bake at 200°C and 150°C.Bake for fifteen minutes.You can also turn off the heat after five minutes.The time depends on your oven.My tart crust was a bit overcooked and I brushed some water before putting it in the oven.

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  10.Color the skin to see what you like

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  11. After cooling for ten minutes, it feels just right.The chrysanthemum mold is very good.Just release it and buckle it a few times

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  12. It goes great with black tea!