Airfryer Hokkaido Cheese Tart

Serving 4
Preparation Time 50 mins
Skill Easy

500g All-Purpose Flour
250g Unsalted Butter
50g Icing Sugar
1 tsp Vanilla Essence
1 Large Egg

400g Cream Cheese
100g Icing Sugar
2 Large Eggs

  1. In a bowl, beat the unsalted butter and 50g icing sugar with a stand mixer until it turns white.
  2. Add into the bowl the egg, vanilla essence and flour. Beat until it’s well combined.
  3. Roll out the dough to 5mm thick. Press them with a ring mould and cut off the excess. Line the inner sides of the ring mould with the excess dough and press down until they are compact.
  4. Using a fork, make holes in the center of the tart. (This allow steam to pass through while baking)
  5. Bake in the air fryer at 190°C for 15-20 minutes. Once done, remove and set aside to cool for at least 10 minutes.
  6. In a bowl, separate the egg whites from the egg yolks. Beat the egg whites until soft peaks.
  7. In another bowl, mix in 400g cream cheese and 100g icing sugar until well incorporated. Add in 2 egg yolks and continue to mix until well combined.
  8. Fold the egg whites into the cream cheese mixture.
  9. Add the mixture to tarts and bake at 185°C for another 10 minutes. Cool the tart for 10 minutes before serving.
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