Cacao! ∴∵ゞ(´ω`*) ♪
This time, I made a fragrant baked cheesecake tart.
Most of the small cheese tarts on the market have a soft dough, but I tried to make hard and crisp tart dough this time.
The result was super delicious.

*5:20 "fonçage" has no meaning of baking. It means setting to tart mold.

Cracking of cheese dough may be solved by decreasing the amount of eggs or changing the tart size.

Do not worry about the fact that English and French are mixed in the product name because it is also common in commercial products.

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[Material / 4 pieces]
■Tart sablé chocolate
A - Almond powder: 8g
A - Powdered sugar: 25g
A - salt: 1g
Light flour: 60g
Fermented butter: 30g
Black chocolate: 18g
Egg: 20g
Butter for mold: appropriate amount

1. Sift "A" twice
2. Sift Light flour
3. Soften the butter and mix it with the melted black chocolate
4. When it's mixed, add "1" and mix
5. Put 1/3 of flour
6. Put eggs in several times
7. When eggs are finished, add the remaining light flour and mix
8. Rest in the refrigerator overnight
9. Apply butter to the mold
10. Place the dough in a mold, pickle it, put tart stone and bake at 180° for 15 minutes
11. Apply egg yolk to the tart after baking the dough. Close the hole where the pique opened. When egg yolk dries, put cheese dough
12. Bake at 170° for 30 minutes

■Cheese filling
Cream cheese: 100g
B - Granulated sugar: 35g
B - Light flour: 10g
Eggs: 1 piece
Whipping cream: 100ml
Lemon juice: 5ml

1. Soften cream cheese by using a microwave
2. Shift "B"
3. Let eggs at room temperature and mix it, then add it
4. Add cream and mix
5. Complete with lemon juice mixed
6. Pour it into the tart