This gorgeous fruit tart from ko～ko is filled with a rich, creamy cheese custard in a perfectly crispy tart shell — it looks as amazing as it tastes! Super fancy and totally worth the effort! ✨
Ingredients
4 servings- Tart shell (Recipe ID: 17667998)1
- Cream cheese100g
- Egg yolks (large)2
- Cake flour (all-purpose flour)20g
- Milk200cc
- Vanilla bean1/2
- Kirsch (cherry brandy)1 tsp
- Heavy cream50cc
- ★Granulated sugar40g
- ★Granulated sugar5g
Directions
90 min- 1
Prepare the tart shell following Recipe ID: 17667998, then blind bake it in a 170℃ oven for about 25 minutes.
- 2
Bring 100g of cream cheese to room temperature to soften. Sift 20g of cake flour and set aside.
- 3
In a bowl, combine the softened cream cheese with 40g of ★granulated sugar and mix until smooth. Add 2 large egg yolks and then 20g of cake flour, mixing well after each addition.
- 4
In a saucepan, combine 200cc of milk and 1/2 vanilla bean (add both the seeds and the pod) and heat over medium heat. Once the edges begin to bubble, remove from heat.
- 5
Pour the warm milk from step 4 (removing the pod) into the mixture from step 3, and stir until fully combined.
- 6
Strain the mixture through a sieve back into the saucepan. Cook over low heat, stirring slowly and continuously, until thickened.
- 7
Once thickened, remove from heat, stir in 1 tsp of kirsch, and allow to cool.
- 8
In a separate bowl, whip 50cc of heavy cream with 5g of ★granulated sugar to about 80% stiff peaks.
- 9
Fold the whipped cream from step 8 into the custard from step 7 to make the cheese custard. Chill thoroughly in the refrigerator for the best result.
- 10
Pour the cheese custard into the baked tart shell and smooth the surface with a spoon.
- 11
Pipe whipped cream on top if desired, arrange fresh fruit, and dust with powdered sugar to finish.
Tips
The vanilla bean is optional — the tart will still taste delicious without it. You may have leftover cheese custard, which is also wonderful sandwiched between bread slices or cookies.
Nutrition
Per serving- Calories262 kcal
- Protein5.6 g
- Fat14.5 g
- Carbs27 g
- Sodium0.1 g
This gorgeous fruit tart from ko～ko is filled with a rich, creamy cheese custard in a perfectly crispy tart shell — it looks as amazing as it tastes! Super fancy and totally worth the effort! ✨
Ingredients
4 servings- Tart shell (Recipe ID: 17667998)1
- Cream cheese100g
- Egg yolks (large)2
- Cake flour (all-purpose flour)20g
- Milk200cc
- Vanilla bean1/2
- Kirsch (cherry brandy)1 tsp
- Heavy cream50cc
- ★Granulated sugar40g
- ★Granulated sugar5g
Directions
90 min- 1
Prepare the tart shell following Recipe ID: 17667998, then blind bake it in a 170℃ oven for about 25 minutes.
- 2
Bring 100g of cream cheese to room temperature to soften. Sift 20g of cake flour and set aside.
- 3
In a bowl, combine the softened cream cheese with 40g of ★granulated sugar and mix until smooth. Add 2 large egg yolks and then 20g of cake flour, mixing well after each addition.
- 4
In a saucepan, combine 200cc of milk and 1/2 vanilla bean (add both the seeds and the pod) and heat over medium heat. Once the edges begin to bubble, remove from heat.
- 5
Pour the warm milk from step 4 (removing the pod) into the mixture from step 3, and stir until fully combined.
- 6
Strain the mixture through a sieve back into the saucepan. Cook over low heat, stirring slowly and continuously, until thickened.
- 7
Once thickened, remove from heat, stir in 1 tsp of kirsch, and allow to cool.
- 8
In a separate bowl, whip 50cc of heavy cream with 5g of ★granulated sugar to about 80% stiff peaks.
- 9
Fold the whipped cream from step 8 into the custard from step 7 to make the cheese custard. Chill thoroughly in the refrigerator for the best result.
- 10
Pour the cheese custard into the baked tart shell and smooth the surface with a spoon.
- 11
Pipe whipped cream on top if desired, arrange fresh fruit, and dust with powdered sugar to finish.
Nutrition
Per serving- Calories262 kcal
- Protein5.6 g
- Fat14.5 g
- Carbs27 g
- Sodium0.1 g
Tips
The vanilla bean is optional — the tart will still taste delicious without it. You may have leftover cheese custard, which is also wonderful sandwiched between bread slices or cookies.