Cocok buat dessert box! CHEESE TART BUNCIT!
Kulit pie
Chubby Cheese Tarts with Biscoff
Bahan
Filling cheesecake:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Aduk mentega tawar bersama gula halus, garam dan vanilla extract hanya sampai lembut dan creamy. Jangan sampai mengembang supaya kulit painya tidak terlalu enteng.
- Masukkan 20 gr kuning telur lalu aduk sampai tercampur rata.
- Ayak tepung protein sedang ke dalam adonan lalu aduk dengan spatula sampai tidak ada tepung lagi dan menjadi satu adonan. Jangan diaduk terlalu lama.
- Satukan adonan dengan tangan sampai kalis. Teksturnya lembap tetapi tidak lengket.
- Ambil sekitar 13 sampai 15 gr adonan per cetakan pai kecil, tekan merata sampai menutupi dasar dan dindingnya, lalu rapikan kelebihan adonan di tepinya.
- Tusuk-tusuk bagian dasar kulit pai dengan garpu supaya tidak menggelembung saat dipanggang.
- Simpan kulit pai di freezer sekitar 20 menit sampai benar-benar keras, sambil memanaskan oven di suhu 160 sampai 170 derajat.
- Susun kulit pai di loyang lalu panggang sekitar 15 menit sambil dipantau sampai warnanya kecokelatan.
- Diamkan kulit pai sampai agak dingin baru dikeluarkan dari cetakan.
- Untuk isiannya, kocok cream cheese suhu ruang bersama gula halus yang sudah diayak sampai lembut.
- Masukkan satu kuning telur dan vanilla extract lalu aduk sampai creamy dan tidak ada gumpalan lagi.
- Pindahkan isian ke plastik segitiga dengan piping tip berdiameter sekitar 2 cm.
- Beri selai biskof secukupnya di dasar setiap kulit pai.
- Semprotkan isian keju agak tinggi di atas selai supaya hasilnya gendut dan tidak melebar.
- Panggang di oven suhu 140 sampai 150 derajat selama sekitar 10 menit sampai isiannya set.
- Lelehkan biskof di microwave lalu diamkan sampai hangat-hangat kuku dan mulai mengental tetapi masih bisa mengalir.
- Teteskan biskof leleh di atas keju lalu taburi dengan crumble biskof.
Ingredients
Cheesecake filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the unsalted butter with the icing sugar, salt and vanilla extract just until soft and creamy. Do not aerate it or the pastry will be too light.
- Add 20 g of egg yolk and mix until evenly combined.
- Sift the medium protein flour into the bowl and fold with a spatula until no dry flour remains and the dough comes together. Do not overwork it.
- Bring the dough together by hand until smooth. It should be moist but not sticky.
- Take about 13 to 15 g of dough per small tart tin, press it evenly over the base and sides, then trim the excess at the rim.
- Prick the base of each pastry case with a fork so it does not bubble up in the oven.
- Freeze the pastry cases for about 20 minutes until rock hard, meanwhile preheating the oven to 160 to 170 C.
- Arrange the cases on a tray and bake for about 15 minutes, watching the colour until they are golden.
- Let the cases cool slightly before turning them out of the tins.
- For the filling, beat the room temperature cream cheese with the sifted icing sugar until smooth.
- Add one egg yolk and the vanilla extract and mix until creamy with no lumps left.
- Transfer the filling into a piping bag fitted with a tip about 2 cm across.
- Put a little Biscoff spread in the base of each baked pastry case.
- Pipe the cheese filling tall over the spread so the tarts come out chubby rather than spreading.
- Bake at 140 to 150 C for about 10 minutes, just until the filling sets.
- Melt some Biscoff in the microwave, then let it stand until lukewarm and starting to thicken but still pourable.
- Drip the melted Biscoff over the cheese and finish with Biscoff crumble.
Cook Mode
Kulit pie
Chubby Cheese Tarts with Biscoff
Cocok buat dessert box! CHEESE TART BUNCIT!
Cocok buat dessert box! CHEESE TART BUNCIT!
Bahan
Filling cheesecake:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Aduk mentega tawar bersama gula halus, garam dan vanilla extract hanya sampai lembut dan creamy. Jangan sampai mengembang supaya kulit painya tidak terlalu enteng.
- Masukkan 20 gr kuning telur lalu aduk sampai tercampur rata.
- Ayak tepung protein sedang ke dalam adonan lalu aduk dengan spatula sampai tidak ada tepung lagi dan menjadi satu adonan. Jangan diaduk terlalu lama.
- Satukan adonan dengan tangan sampai kalis. Teksturnya lembap tetapi tidak lengket.
- Ambil sekitar 13 sampai 15 gr adonan per cetakan pai kecil, tekan merata sampai menutupi dasar dan dindingnya, lalu rapikan kelebihan adonan di tepinya.
- Tusuk-tusuk bagian dasar kulit pai dengan garpu supaya tidak menggelembung saat dipanggang.
- Simpan kulit pai di freezer sekitar 20 menit sampai benar-benar keras, sambil memanaskan oven di suhu 160 sampai 170 derajat.
- Susun kulit pai di loyang lalu panggang sekitar 15 menit sambil dipantau sampai warnanya kecokelatan.
- Diamkan kulit pai sampai agak dingin baru dikeluarkan dari cetakan.
- Untuk isiannya, kocok cream cheese suhu ruang bersama gula halus yang sudah diayak sampai lembut.
- Masukkan satu kuning telur dan vanilla extract lalu aduk sampai creamy dan tidak ada gumpalan lagi.
- Pindahkan isian ke plastik segitiga dengan piping tip berdiameter sekitar 2 cm.
- Beri selai biskof secukupnya di dasar setiap kulit pai.
- Semprotkan isian keju agak tinggi di atas selai supaya hasilnya gendut dan tidak melebar.
- Panggang di oven suhu 140 sampai 150 derajat selama sekitar 10 menit sampai isiannya set.
- Lelehkan biskof di microwave lalu diamkan sampai hangat-hangat kuku dan mulai mengental tetapi masih bisa mengalir.
- Teteskan biskof leleh di atas keju lalu taburi dengan crumble biskof.
Ingredients
Cheesecake filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the unsalted butter with the icing sugar, salt and vanilla extract just until soft and creamy. Do not aerate it or the pastry will be too light.
- Add 20 g of egg yolk and mix until evenly combined.
- Sift the medium protein flour into the bowl and fold with a spatula until no dry flour remains and the dough comes together. Do not overwork it.
- Bring the dough together by hand until smooth. It should be moist but not sticky.
- Take about 13 to 15 g of dough per small tart tin, press it evenly over the base and sides, then trim the excess at the rim.
- Prick the base of each pastry case with a fork so it does not bubble up in the oven.
- Freeze the pastry cases for about 20 minutes until rock hard, meanwhile preheating the oven to 160 to 170 C.
- Arrange the cases on a tray and bake for about 15 minutes, watching the colour until they are golden.
- Let the cases cool slightly before turning them out of the tins.
- For the filling, beat the room temperature cream cheese with the sifted icing sugar until smooth.
- Add one egg yolk and the vanilla extract and mix until creamy with no lumps left.
- Transfer the filling into a piping bag fitted with a tip about 2 cm across.
- Put a little Biscoff spread in the base of each baked pastry case.
- Pipe the cheese filling tall over the spread so the tarts come out chubby rather than spreading.
- Bake at 140 to 150 C for about 10 minutes, just until the filling sets.
- Melt some Biscoff in the microwave, then let it stand until lukewarm and starting to thicken but still pourable.
- Drip the melted Biscoff over the cheese and finish with Biscoff crumble.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
