Green grape cheese tart with full praise rate|Small fresh afternoon tea

While the green grapes can still be bought, I finally made the green grapes tart that I had in mind~ The large green grapes are placed on the top of the tart, which is super tempting, and the taste of the dessert shop is a little out - the classic butter tart crust is baked crispy, the thick cheese filling is used as a filling, and the delicate is incomparably delicate, and the entrance is rich and creamy, the cream layer is fluffy and silky, and the large green grapes are thick and juicy, bringing a sense of freshness to the whole, and it is a dessert that will not get tired of eating empty~

Ingredients

Tartcrust :

Softenedbutter 60 g

Glutenflour 125 g

powderedsugar 35 g

Wholeeggwash 25 g

Cheesepaste :

Softenedcreamcheese 70 g

Whippingcream 150 g

powderedsugar 30 g

Wholeeggwash 60 g

cornstarch 5 g

Garnish :

Whipwhippingcream appropriateamount

Greengrape appropriateamount

Powderedsugar Amount

Cooking Instructions

Mix well with the butter and powdered sugar
Add the sifted low-gluten flour and mix until coarsely granular
Add the egg mixture in 2 portions and mix until there is no dry powder
Refrigerate in plastic wrap for 1 hour
Take out the dough, sprinkle a little hand powder to prevent sticking, roll it into a 0.5cm thick circle, and reserve an appropriate amount of height
Put the tart crust into the tart tray and stick it tightly
Remove any excess tart crust from all sides
Poke small holes in the bottom with a fork and freeze for 1 hour
Spread a piece of baking paper on the surface, pour in the baking heavy stones (nothing can be omitted), bake at 180 degrees for 20 minutes
, take out the baked heavy stones, brush a layer of egg wash on the surface of the tart crust, and bake at 150 degrees for 10 minutes (forget to take pictures at this step and imagine yourself)
Mix the cream cheese with powdered sugar and cornstarch
Add the egg mixture in 3 portions and stir smoothly
Pour in the whipping cream and mix and sift
Pour the cheese paste into the tart crust and bake at 200 degrees for 20-23 minutes
The bottom of the baked tart is cooled, a layer of whipping cream is squeezed on the surface, and scraped flat
(the ratio of whipping cream to granulated sugar here is recommended to be 100:8, and I used spray cream here for laziness)
Yard on the green grapes and decorate
with powdered sugar Enjoy~

You don't need to wrap it, you don't need to soak the glutinous rice "zongzi", and if you want to eat it, you can make glutinous rice dumplings immediately