The rich sour cream and cheese taste, mixed with sweet and sour black cherries, the outer crispy tart wrapped with pudding-like smooth stuffing, can't stop ~
Unsalted butter softens. Add sugar powder and salt and whipped into a creamy shape.
Add the egg yolk solution in portions and mix well.
Sift in low flour and almond powder and mix well into dough.
After wrapping the plastic wrap, it was refrigerated for 30 minutes.
After taking out the dough and returning it to temperature, knead it into a 3 mm thick piece, place it along the tray, press it tightly, and use a rolling pin to remove the excess.
Use a fork to fork out the hole.
Spread the oil paper, put the heavy stone, bake at 180 degrees for 10 minutes, remove the heavy stone and bake for 10 minutes.
Place the tart to cool.
After the cream cheese is softened, add softened butter, sugar, and sour cream to a creamy shape.
Add lemon juice and vanilla oil and mix well.
Beat the eggs and mix evenly.
Sieve the corn starch and mix well until no particles.
Add the light cream in portions and mix well.
Pour the filling into the tart, place the black cherries and bake at 160 degrees for 40 minutes. After the time is up, cover the tin foil for 5 minutes, take it out and put it on the cooling bag and put it in the refrigerator for one night.
If you like to eat hot, you can eat it at room temperature after baking, but I think the taste is better after refrigerating. The filling in the middle will be as smooth as the pudding, and the gray is delicious.