This is a cheese tart often found in cake shops.
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I use the following ingredients
Yotsuba fermented butter 450g (no salt)
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1kg of Guerande salt (granulated) from Selmaland
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Almond powder, poodle, Campos, 1kg, no skin
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KRAFT Philadelphia Hokkaido Cream Cheese 1kg
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Nakazawa Foods [Refrigerated] Sour Cream 90ml x 2 sets
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0:00 About cheese tarts
0:44 How to make tart dough
3:34 How to cut the paper
4:45 How to roll out the tart dough
6:13 Placing the tart dough in a mold
7:59 How to bake the tart dough
9:02 How to make the cheese cream
10:54 How to bake a cheese tart
12:23 Recipe
Ingredients
15cm(6inch) H4.5cm(1.77inch) 1pcs
[Tart dough]
50g butter
30g powdered sugar
A pinch of sea salt from Guerande, France
16g whole egg
80g cake flour
16g almond powder
[ Cheese cream]
175g cream cheese
40g sugar
40g egg yolk
25g sour cream
65g heavy cream
If you want to make it in a different size
15cm → 18cm = *1.5
15cm → 21cm = *2.25
15cm → 12cm = *0.67
15cm → 18cm= *1.5
15cm → 21cm= *2.25
15cm → 12cm = *0.67
Ishikawa's wish list
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It is natural for a patissier to make a delicious and beautiful cake.
However, I don't think it can compare to a cake made for a loved one with a lot of feeling.
I will teach you how to make a cake for your loved one without fail.
After 8 years of training as a patissier at Hotel New Otani, I became a chef patissier, a factory manager, a lecturer at a vocational school, a contest winner, a product planner, a branding expert, etc. Based on my 26 years of experience as a patissier, I teach how to make sweets.
I worked as a chef patissier at Gramoudies, a macaron brand in Kobe, for five and a half years, and resigned in October 2018 to start working as a freelance patissier.
I am currently working as an advisor to companies, helping them improve their management, product development, store development, and seminars.
In March 2021, I will open GOLDWELL in Naha, Okinawa.
I love architecture and dancing (on break) at the gym.
Chef Patissier Masayoshi Ishikawa, President, Pierapierre Co.
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