Crust:
- 60g unsalted butter
- 50g powdered sugar
- 1g salt
- 1 egg yolk
- 30g almond flour
- 110g low-gluten flour
Filling:
- 170g cream cheese
- 35g whipping cream
- 40g egg white
- 40g granulated sugar
- Egg yolk (for brushing)
Instructions:
Crust:
Mix softened butter, powdered sugar, and salt.
Add egg yolk and almond flour, mix well.
Sift in low-gluten flour, mix until dough forms.
Wrap and refrigerate overnight.
Roll out dough to 3mm thick, cut circles, and place in tart molds.
Refrigerate for 1 hour.
Poke holes, cover with parchment, and fill with baking beans.
Bake at 170°C (338°F) for 15 minutes, remove beans, bake 5 more minutes.
Cool on a wire rack.
Filling:
Soften cream cheese, mix until smooth.
Gradually add whipping cream, mix well.
Beat egg whites with sugar until stiff peaks form.
Fold meringue into cream cheese mixture.
Pipe filling into tart shells, refrigerate for 2-3 hours.
Brush with egg yolk.
Bake at 170°C (338°F) for 8 minutes, then at 200°C (392°F) for 8 more minutes.
Cool and enjoy!
Tips:
- Freshly baked tarts are runny.
- Cooled tarts have a delicate texture.
- Chill the filling before baking to avoid cracks.
