How to make liquid cheese tart

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  1.Soften the cream cheese at room temperature and beat with an electric egg beater until smooth.

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  2.Add milk and continue to beat until smooth.

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  3.Add whipping cream and continue whipping.(The whipping cream I used was not used to make cakes and was frozen.It can only be used to make egg tarts)

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  4.Add powdered sugar and continue beating until smooth.

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  5.Finally add corn starch and stir evenly.

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  6.Take out the tart shell in advance and soften it at room temperature.

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  7.Put the mixed cheese paste into a piping bag.

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  8. Preheat the oven, put the egg tart shell into the middle layer of the oven and bake at 200 degrees About 15 minutes.

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  9. Take out the baked egg tart shell and let it cool, squeeze the egg tart filling into the tart shell Inside, use a small spoon to spread the egg tart filling evenly and place it in the freezer for three hours.

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  10. Take out the frozen egg tarts and brush a layer of egg yolk liquid on the egg tart fillings , continue to put it in the middle layer of the preheated oven at 190 degrees, and bake for about 5 minutes.Do not bake for too long, otherwise the tart center will not have a runny shape.

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  11. After baking, take it out, cut it open and see if the cheese core comes out.Isn’t it very tempting? The skin is crispy and the inside is a little cold.It’s very delicious.

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  12.Hurry up and start making it.