Pablo Cheese Tart
This is a signature cheese tart of Pablo Japan. This bakery is very popular all of Asia and has different branches in different countries. Whenever there is a new store opens, there’s always a long queue for the tart. I’ve seen so many people lining up for a delicious Pablo Cheese Tart in Bangkok, Hong Kong and Osaka. The temptation of the cheese tart is inevitable. Let’s check out how to make this signature cheese tart at home.
- 100 g Digestive biscuits
- 70 g Butter
- 150 g Sour Cheese
- 20 g Condensed Milk
- 20 g Fine Sugar
- 90 g Cream
- 7 g Lemon Juice
- 7 g Corn Starch
- 1 pc Egg Yolk
Crush the digestive biscuits crushed then add the melted butter. stir well and fill it in the molds. Place in the refrigerator for later use
Cheese whisking until smooth, add condensed milk, sugar, cream, lemon juice, corn starch and stirred until no particulate
Take out the tart shell, pour in the cheese paste, place the refrigerator frozen for 2 hours
Take the frozen cheese tart, brush the surface with egg yolk, put into the preheated oven, 200 degrees C bake for 8 minutes.