Hokkaido Bake Cheese Tart

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Isi:

• 220 gr Cream cheese, ¼ st Vanili, 1 Telur, 120 ml Susu

• 35 gr Mentega, 20 gr Keju mozzarella, ½ st Garam

• 15 gr Keju parmesan, 10 gr Maizena+50 gr Gula-campur

• 6-7 buah Plum kering-potong2 kecil (opsional)

Kulit:

• 65 gr Gula bubuk, 100 gr Terigu, 30 gr Telur-kocok

• 75 gr Mentega tawar-suhu ruang+ekstra, 1 st Vanili

Olesan:

• 2 Kuning telur+2 st Susu-campur

Cara membuat

* Kulit:

• Campur mentega, vanili & gula. Beri telur, aduk. Mskkan terigu, uleni hingga rata. Bulatkan adonan lalu bungkus dng plastik, dinginkan di kulkas ± 1 jam. Minyaki cetakan dng mentega. Taburi meja kerja & gilasan dng terigu. Gilas adonan setebal 4-5 mm. Gunakan pemotong kue utk memotong2 adonan lalu letakkan ke dalam cetakan2. Tekan & bentuk adonan hingga ke tepian atas cetakan lalu potong kelebihannya. Tusuk2 adonan di dasar cetakan dng garpu. Letakkan selembar kertas kue di atas adonan kulit lalu beri sedikit kacang/beras agar adonan tidak naik saat dipanggang.

• Panaskan oven 180°C, nyalakan fan & letakkan rack oven di paling bawah. Panggang kulit selama ± 10-11 mnt (sampai kuning kecoklatan). Perhatikan saat memanggang, sesuaikan wkt pemanggangan dng ukuran kulit. Buang kertas kue & kacang/berasnya. Biarkan hingga sedikit dingin lalu keluarkan dari cetakan. Diamkan hingga benar2 dingin sebelum di isi.

• Untuk mendapatkan rasa & tekstur yg terbaik, makan kue pada hari yg sama. Jika anda ingin kulitnya tetap renyah bahkan setelah dilakukan pengisian, ada 2 cara utk mencegah kulit menjadi basah: Setelah kulit dipanggang, ulasi semua sisi permukaan dalamnya dng telur kocok lalu di panggang lagi ± 2-3 mnt. Atau anda dpt juga melapisi bagian dalam kulit dng cokelat cair. Anda kemudian dpt mengisinya dng adonan isi yg blm dipanggang sesuai selera anda.

* Adonan isi & Penyelesaian:

• Didihan setengah panci air, setelah mendidih kecilkan kompor ke api sedang. Letakkan mangkuk tahan panas di atas panci dng air panas tsb (atau gunakan panci double boiler) utk metoda Bain Marie ini. Masukkan susu, garam, vanili, keju2 & mentega ke dalam panci tahan panas, aduk hingga semua meleleh. Mskkan campuran maizena & gula, aduk cepat dng whisk. Beri telur, aduk terus sampai adonan perlahan2 mengental. Angkat dari api & biarkan adonan hingga dingin sepenuhnya. Konsistensi adonan isi ini hanya akan berbeda sedikit dari sebelum & sesudah dipanggang nanti.

• Panaskan oven 230°C, nyalakan api atas, letakkan rak oven di bagian tengah. Ltkkan potongan2 plum di dasar kulit (opsional) lalu beri adonan isi ke dalam kulit. Ulasi bagian atas adonan isi dng kuning telur. Panggang selama 6-7 mnt (sampai permukaan isinya kuning kecokelatan). Paling enak dihidangkan saat hangat.

Adonan ini untuk: 12-13 bh tart ukuran 7 cm, atau 1 tart besar ukuran 5.5" & 6 tart mini, atau 2 tart besar ukuran 5.5"

Ingredients

Cheese Custard:

• 220 gr Cream cheese, 20 gr Mozzarella, 120 ml Milk

• 15 gr Parmesan cheese, ¼ tsp Vanilla extract, 1 Egg

• 35 gr Butter, 10 gr Corn starch+50 gr Sugar-combine

• ½ tsp Salt, dried Plum-slice it small (optional)

Tart Crust:

• 65 gr Caster sugar, 30 gr Egg-beaten, 1 tsp Vanilla

• 75 gr softened Unsalted butter+extra, 100 gr Flour

Egg wash:

• 2 Egg yolks+2 tsp Milk-combine

Directions

* Tart Crust:

• Combine the butter, vanilla & sugar. Stir in the egg. Add in the flour; knead the dough to combine it well. Round & cover the dough with plastic; chill it in the fridge for ~ 1 hour. Grease the moulds with butter. Dust your working surface & roller with flour. Roll the dough into 4-5 mm thickness. Use cookie cutters to cut out the dough & then gently place on the moulds. Press & form the dough until the top of the moulds; trim off any excess. Prick the base with a fork. Place backing paper cup over the tart & pour baking beans/rice to avoid the dough to raised up during baking.

• Preheat the oven to 180°C, turn on the fan mode & place the rack on the lowest shelf. Bake the dough for 10-11 minutes (until golden brown). Keep an eye on it; adjust baking time according to the size of the crust. Discard the baking paper & beans. Let it slightly cool down; lift it from the moulds & let it cool completely before filling.

• For the best flavour & texture, they are best consumed on the day itself. If you want them to stay crunchy even after filling, here are 2 ways to prevent tart crusts from becoming soggy: After the crust is baked, brush the crust inner surface with beaten egg & then bake it for an additional 2-3 minutes. Or you could coat the insides of the crust with melted white, milk or dark chocolate. You can then add your desired unbaked filling.

* Cheese Custard & Finishing:

• Boil half a pot of water; lower the heat to medium & let it simmer. Place a heat proof bowl over a pot of simmering water (use a double boiler pot) for this Bain Marie method. Put milk, salt, vanilla, cheeses & butter in that heat proof bowl; stir until everything melted. Whisk in corn starch+sugar. Add in the egg; continue stirring until the custard slowly thickens. Remove from the heat & let it cool down completely. The consistency of the cheese custard will only defer slightly before & after baking.

• Preheat the oven at 230°C; use top heat, place the rack on the second shelf (middle). Put small sliced dried Plum in the crust bottom (optional). Fill the crusts with custard. Brush custard top with egg yolks. Bake for 6-7 minutes (until the custard surface brownish). Best served warm.

Yield: 12-13 pcs of 7 cm tarts, or 1 x 5.5" Tart & 6 Mini tarts or 2 x 5.5" Tart

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