Ingredients
40 grams Unsalted butter
30 grams Powdered sugar
1 Egg yolk
72 grams Cake flour
8 grams Almond flour
160 grams Cream cheese
30 grams Powdered sugar
1 1/2 tbsp Heavy cream
140 grams Lemon Curd
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Complete kit for basic cheesemaking — mozzarella, ricotta, paneer
Rennet for cheese curd formation
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Preliminaries: First, lightly butter the tart pans (this butter is not included in the ingredient list) and chill the pans in the refrigerator. Prelimaries: Next, sift together the flour and almond powder. Bring the butter to room temperature. Beat the softened butter with a whisk until creamy. Add the powdered sugar 1/3 at a time, mixing well after each addition. Thoroughly mix in the egg yolk a little at a time. Add the sifted flour and almond powder and cut it into the mixture with a rubber spatula. Divide the dough into four portions, bring each portion together into a cohesive mass and wrap with plastic wrap. Rest the dough in the refrigerator overnight. Sandwich the dough between two sheets of plastic wrap and roll out to about 2mm thickness. Line the chilled pans with the dough and press into the pan. Chill the lined pans again. Line the dough with kitchen parchment paper and fill with pie weights. Bake in an oven at 180 C for about 20 minutes. When the crust is lightly browned, remove the weights and bake for another 15 minutes. Once the bottom of the crust has lightly browned, brush with beaten egg (this egg is not listed in the ingredient list) and bake for 5 minutes. This is to prevent the filling from soaking through the crust. Cool the crusts on a wire rack in their pans. While the crusts cool down, make the appareil (cream filling). Beat the softened cream cheese with a whisk until creamy. Add the powdered sugar in 3 batches, and thoroughly mix it into the cream cheese between additions. Thoroughly mix in the heavy cream a little at a time. Fill each tart crust halfway with the mixture from Step 11 and chill in the refrigerator. Bring the lemon curd to room temperature and stir until softened. Completely fill the top half of each tart with the lemon curd. Chill well. For a cute presentation, try dusting the tops with powdered sugar. For the lemon curd, see"Refreshing Delicious Lemon Curd."