Easy dessert—The mini cheese tart is not difficult technically and less time would be spent, you need not to pre-prepare ahead of time, just read the simple recipe and follow the procedures.
Crazy for novelty and original things must be the most distinct characters of the French. No matter for the fashion or food culture, novelty is eternally the searching that the French clients expected. Package the ordinary ingredients into creative and funny things through new development and research, that is the final aim of all sized bread or dessert shops in Paris.
The popular cheese cake in Britain and the United States, including Asia, its origin could be traced back to the gourmet tradition of the Jewish Race in Mainland Europe. The so-called “New York cheese cake” is actually carried forward by the Jewish people who come to New York. Except Jewish, the people in Mainland Europe haven’t the habit of eating cheese cake traditionally. Just like the cheese cake in Paris, you shall go to the ghetto for the best authentic.
The most sales in the world of cream cheese that is from America is not popular in Mainland Europe market although it keeps trying to enter the market over the years. The French, Italian and Portuguese prefer to hand-made fromage blnac when making the cheese cake. Fromage blnac is more refreshing than cream cheese, and there is utterly no taste of greasy, and the finished cake would be more refreshing too. And also it means more healthy.
For the mini cheese cake: 125gr fromage blnac, 15gr corn starch, 1 egg, 30gr honey<Above is for 12 or so mini cheese cakes>
1.Preheat the oven to 320F, separate the egg yolk and egg white. Add honey into the egg yolk, whip well. And then add corn starch and cheese, keep whipping
2.Beat egg white until stiff. Gently add egg yolk-cheese liquid into it, take out a 5cm mould, and pour the liquid into the mould. Bake for 20 minutes under 160F until the cake is golden and brown. Let cool, and put it into the freezer, wait for at least 2 hours and then demould
For the tart: 150gr flour, 1 egg, 30gr caster sugar, 60gr butter, 1/4 teaspoon powered cinnamon, 1/4 teaspoon powdered ginger, 3gr baking soda, 1 teaspoon salt
1.pour the flour, baking soda, powdered cinnamon, powdered ginger, caster sugar into a big bowl, add softened bulk butter, crumb the bulk butter using your hands. Mix well. Then beat egg into it, mix it using your bare hands, wrap it with plastic wrap, put it into the fridge for at least 1 hour
2. Take out the pie crust before baking, and press it into a 6cm diameter round mini mould, poke many little holes using a fork, put it into the freezer for 30 minutes
3.Preheat the oven to 320F, put the mould into it and bake for 10-15 minutes until the pie is ready. Let cool and demould
For the combination: raspberry jam
Put a spoon of raspberry jam on the bottom of the tart, and put on the mini cheese cake, and decorate with fresh raspberries or raspberry jams.