Cheese Tart Magnum Dengan Tart Shell Coklat

Resepi kali ini ialah variasi cheese tart buncit yang disalut coklat. Cheese tart magnum ini agak istimewa kerana saya menggunakan kulit tart coklat untuk mendapatkan rasa coklat yang intense. Inti krim kejunya lembut dan cair di mulut dengan kulit tart yang rangup. Sesuai bagi peminat cheese tart coklat. Cheese tart ini sedap dinikmati ketika sejuk.
Selamat mencuba!
KULIT TART:
75 gram Buttercup/marjerin | 1/3 cawan
42 gram gula pasir kisar halus | 1/4 cawan
1 biji kuning telur gred A/B
1/2 sudu teh esen vanila
9 gram serbuk badam | 1 sudu besar
125 gram tepung gandum | 1 cawan
8 gram serbuk koko | 1 & 1/2 sudu besar
ACUAN: 4.5 CM
PENEKAN TART : 3.5 CM
MENGHASILKAN : 35 KEPING KULIT TART
SUHU MEMBAKAR : 170℃ | 335℉ selama 25 minit, rak kedua bawah, api atas bawah. Ketuhar dipanaskan selama 10 minit.
INTI KRIM KEJU:
250 gram krim keju (sejuk)
15 gram mentega bergaram (sejuk) | 1 sudu besar
60 gram gula pasir kisar halus | 5 sudu besar
1 biji kuning telur gred A/B
1 sudu teh esen vanilla
MENGHASILKAN : 25 KEPING
NOZEL : R22L
Nutella/filling kegemaran secukupnya
SUHU MEMBAKAR : 150℃ | 302℉ selama 4 minit, rak tengah, api atas bawah sehingga permukaan inti kering. Ketuhar dipanaskan selama 10 minit.
TOPPING:
200 gram coklat masakan gelap
15 gram lemak sayuran | 1 sudu besar
Badam cincang yang telah dibakar sekejap
Nutella
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[ENGLISH]
This time we're making another variation of cheese tart which is called as Magnum cheese tart. It is delicious, the filling is melt-in your mouth with super crunchy chocolate tart shell. The tart is best when enjoyed chilled. This recipe is perfect for chocolate cheese tart lovers.
Happy baking!
TART SHELL:
75 grams Buttercup/margarine | 1/3 cup
42 grams finely ground sugar | 1/4 cup
1 large/medium yolk
1/2 tsp vanilla essence
9 grams almond ground | 1 tbsp
125 grams all purpose flour | 1 cup
8 grams cocoa powder | 1 & 1/2 tbsp
TART MOLD : 4.5 CM
TART PRESSER : 3.5 CM
YIELD : 35 PIECES TART SHELL
BAKING TEMPERATURE : 170℃ | 335℉ for 25 minutes second bottom rack, top & bottom heat mode. Oven is preheated for 10 minutes.
CREAM CHEESE FILLING:
250 grams cream cheese (chilled)
15 grams salted butter (chilled) | 1 tbsp
60 grams finely ground sugar | 5 tbsp
1 large/medium yolk
1 tsp vanilla essence
YIELD: 25 PIECES
PIPING TIP : R22L
BAKING TEMPERATURE : 150℃ | 302℉ for 4 minutes until cheese filling surface is firm at center rack, top & bottom heat mode. Oven is preheated for 10 minutes.
TOPPING:
200 grams dark chocolate compound
15 grams vegetable shortening | 1 tbsp
Toasted almond nibs
Nutella
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