When crispy puff pastry meets moist chocolate cake with matcha flavoured cheese.
High gluten flour 1.1oz
Almond flour 0.4 oz
Powdered milk 1.1 oz
Crushed caramel biscuits 0.5 oz
Butter 22 degrees 3.5 oz
Sugar 2.1 oz
Low gluten powder 3.5 oz
Ground almonds 1.1oz
Eggs 3.5 oz
Baking powder 0.2 oz
Light cream 2.8 oz
Cocoa powder 0.7 oz
① For the shortcake / Mix the high gluten flour, almond flour, sugar, milk powder, crushed caramel biscuits and butter, roll with your hands and cover with plastic wrap.
② For the base layer, add the butter to the granulated sugar and beat until it turns white. Add the eggs and beat well, taking care not to separate the batter.
Sift in the flour, mix well, add the light cream and set aside.
③ For the Cheese Layer Cake / Add the powdered soya sauce with 2 drops of corn oil and mix well.
Stir the cheese with the fine sugar, egg and condensed milk, add the light cream, the bottom gluten flour and the blended matcha powder and mix well and set aside.
④ Assemble into moulds and pour in the base layer cake batter before pouring in the cheesecake layer batter.
Garnish the top with the puff pastry.
⑤ Preheat the oven 10 minutes in advance at 170°C. Bake on the middle shelf at 170°C for 15 minutes, then turn to 140°C and bake for 15 minutes.
TIMEXING wants everyone to be able to make delicious tarts easily and share the joy with family and friends!
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