• Tart shell (Recipe ID: 17667998)1
• Cream cheese100g
• Egg yolk2
• Heavy cream50cc
• Vanilla bean1/2
• Kirsch1 tsp
• ★Cake flour20g
• ★Granulated sugar45g
• ★Milk200cc

1. 1

   Prepare the tart shell according to Recipe ID: 17667998 and bake in a 170℃ oven for approximately 25 minutes.

2. 2

   Soften the cream cheese at room temperature and sift the cake flour (20g) in advance.

3. 3

   Add 40g of granulated sugar to the softened cream cheese and mix well, then add the 2 egg yolks and mix thoroughly.

4. 4

   In a separate pot, add 200cc of milk and 1/2 vanilla bean (including seeds and pod), warm gently, and remove from heat when the edges begin to boil.

5. 5

   Add the warmed milk (removing the pod) to the cream cheese mixture from step 3 and mix well until smooth.

6. 6

   Strain through a fine-mesh sieve into the pot, add the 20g of ★cake flour while stirring over low heat until thickened.

7. 7

   Once thickened, remove from heat and add 1 tsp of kirsch, then let cool.

8. 8

   In a separate bowl, add 50cc of heavy cream and 5g of ★granulated sugar, and whip to soft peaks.

9. 9

   Combine the custard from step 7 with the whipped cream from step 8 and mix well to complete the cheese custard.

10. 10

    Pour the custard into the baked tart shell and smooth the surface with a spoon.

11. 11

    Top with whipped cream if desired, decorate with fresh fruit, dust with powdered sugar, and serve.

Vanilla bean is optional and the tart will still be delicious without it. Any leftover cheese custard can be enjoyed between bread or cookies.

• Calories380 kcal
• Protein6.5 g
• Fat18 g
• Carbs42 g
• Sodium0.3 g