Component: 7 inch round tower mold baking: 180 °C middle layer fire up and down 40 minutes
Prepare materials. The low-gluten flour, powdered sugar and salt used for the tart are mixed and weighed; the cream cheese for the tart filling is softened at room temperature.
Making the tart: the butter is cut into small pieces (without softening), put into the mixed low-gluten flour and powdered sugar, and hand-kneaded into a crispy state. Leave a small amount of a small amount and finally sprinkle it on the tower.
In the remaining crisps, add the eggs and mix them into a dough without dry powder.
Put it in a fresh-keeping bag, which is bigger than the 7-inch tower. The tartare was cut into a square of about 2 mm thick through a fresh-keeping bag and placed in a refrigerator for 30 minutes.
Make a cheese tower stuffing: soften the cream cheese, stir it a little, add the powdered sugar, and mix well.
Add a little lemon juice and mix it with cheese paste.
Pour in light cream and mix well.
Remove the refrigerated tart dough, spread it into the mold, and apply the mold around it. The excess tart is rubbed with a rolling pin. You can make a few small towers by picking up the dough.
Use a fork to puncture the hole at the bottom to prevent swelling during the baking process.
Spread the cream cheese tower filling evenly on the tart, and fill it with eight points.
Wash the figs and cut them into four pieces, place them on the top of the cheese tower and sprinkle with the crispy grains that are reserved.
Place in a preheated oven (preheating usually takes 15 minutes), fire up and down at 180 °C for 40 minutes. After cooling, release the mold for more than 2 hours, and cut into pieces for consumption.
Buy more figs next time, and then look good when you grill them.