Health benefits
Yogurt: low protein
Butter: low protein
Ingredients
Low-gluten flour (tart crust) ( 55g ) | Salt (tap crust) ( A small pinch ) |
Cream cheese (tar crust) ( 100g ) | Fine sugar (add to tart shell Skin) ( 10g ) |
Yoghurt ( 10g ) | Coconut ( 10g ) |
Vanilla extract ( 1/8tsp ) | Raspberry ( 30g ) |
Beaten eggs ( half ) | Butter ( (Add coconut filling) ) |
Fine sugar ( (Add cheese filling) ) |
How to make Raspberry Cheese and Coconut Tart
1. Soften the cream cheese at room temperature, then cut into small pieces and put it into a mixer.Beat until smooth and then add the sugar.Add the beaten eggs in two batches (the first time the eggs are completely eaten, add the second time).Add the vanilla extract and beat.Smooth.
2. Beat the raspberries into jam with a blender, pour it into the cheese recess, and stir Beat smoothly
3. Cut the butter into small cubes (do not melt or soften, otherwise the tower will be crispy) Too wet to knead), mix the flour, salt, fine sugar and butter evenly, and knead it into a ball (if the temperature is relatively high and the butter is a little melted, put it in the refrigerator for a while, and then continue shaping it when it is no longer sticky).into the mold and poke some small holes with a fork.
4.Mix the coconut and butter evenly
5. Pour the raspberry cheese filling into the tart base, and sprinkle coconut on the top layer
6.Preheat the oven to 180 degrees and bake for 25-30 minutes
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