Hokkaido Baked Durian Cheese Tart
Ingredients
Tart crust
- 100 g margarine
- 30 g caster sugar
- 150 g wheat flour
- 1 egg yolk (grade B)
Cheese filling
- 250 g cream cheese
- 200 g durian flesh
- 40 g butter
- 1 egg white
- 1 tsp vanilla essence
- 1 egg yolk for brushing
- 120 g dairy whipping cream
- 60 g caster sugar
Preparation
Mix margarine and sugar with a wooden spoon until even.
Add egg yolk and mix well.
Add flour and knead into a soft dough.
Press the dough into tart molds and trim the edges.
Chill in the refrigerator for 15 minutes.
Bake at 180°C for 20 minutes.
Remove and let cool before filling.
For the filling, combine cream cheese, butter, whipping cream, durian flesh, and sugar in a pot.
Whisk over low heat until smooth and lump-free.
Turn off the heat, add egg white and vanilla essence, and mix well. If lumpy, use a mixer to smooth it out.
Transfer the filling to a piping bag and fill the tart shells.
Chill in the refrigerator for 30 minutes.
Brush the tops with egg yolk.
Bake in the oven at 200°C for 6 minutes.
