Cheese Tart Magnum

Magnum Cheese Tart Ingredients

• 18 -20 Pcs Tart shells/Pie Skin
• 250 gr Cream Cheese, cold
• 40-50 gr Refined Sugar
• 20 gr beaten eggs, cold
• 15 gr Butter
• 20 gr Whipping cream, cold
• 1 1/2 tsp Lemon Juice

Filling

• 100 gr Nutella

Toppings

• 150 gr DCC melt
• 100 Roasted Almond nibs

How to Make Magnum Cheese Tart

• 1. Spray Nutella into the tart shell.
• 2. Combine cream cheese, butter, powdered sugar, lemon juice, whipping cream and beaten eggs. Mixer until well blended and creamy.
• 3. Put the cream cheese dough into a plastic piping bag, and cut the ends.
• 4. Spray the cream cheese mixture into the tart shell. with the piping bag upright/standing position. spray until it mounts / bulges. Flatten the pointed top, by dipping your index finger into the water and flatten the surface of the cheese tart.
• 5. Bake the cheese tart for 7-8 minutes with a temperature of 170 degrees Celsius on top and bottom (the tart is cooked if we touch it with our fingers, the cheese won't stick to our hands).
• 6. Remove and let cool. Once cool, store the cheese tart in the refrigerator for 30 minutes.
• 7. Double boil DCC and let it come to room temperature. Dip the cheese tart into the melted dcc and sprinkle the roasted almond nib around it. Store in the refrigerator for 15 minutes until the chocolate sets.

Location:

Share :