Mini Cheese Tart

1. Beat butter, margarine, powdered sugar with a mixer as long as it's smooth.
2. Add 1/2 egg yolk, vanilla, powdered milk, flour, and cold water. Stir with a large spoon.
3. Grease the tarlet mold with thin margarine.
4. Print the dough using a tarlet mold (I weigh 17 grams each, round it, put it in the mold, flatten it, press it with a pie press, trim the edges). Prick the bottom with a fork.
5. Preheat the oven to 170°C for about 10 minutes, the pie crust oven for about 20 minutes. Lift, remove from the mold to cool.
6. Fill the pie with strawberry compote (you can use jam or whatever you like) with cheese filling.
7. Bake for 10-15 minutes at 170°C (when you hold the cream cheese, it won't stick).

250 gr cream cheese (removed from the refrigerator for about 20 minutes)
15 gr butter
50 g powdered sugar
1.5 tablespoons of beaten egg
20 gr whipping cream (optional, I don't use it)
A little vanilla essence
*** Mix cream cheese, butter, sugar, kofok sr soft and fluffy. Add the eggs, beat briefly (if the mixture is too thick, you can add whipping cream, just stir it). Put in a piping bag.

Location:

Eat Home Food Delicious in the World