This recipe can make six tarts in 2.5''.
You can enjoy after it out of the oven, and you will see the melted cheese inside the tart.
Also, you can put it into the refrigerator after they cool down, and you will get a cheese-cake-like cheese tart.
They works so well with the coconut crust. I cannot tell they are no sugar and no flour dessert. Hope you like this recipe.
此食譜可做6個 2.5寸的撻。
熱食有流心效果，放雪櫃後似濃郁的迷你芝士蛋糕一樣。
椰子細粉做的撻皮跟流心芝士味道好夾，完全不似無糖無麵粉的低醣甜品！
希望你喜歡這食譜。
Tart Crust Ingredients:
撻皮材料：
48g Coconut Flour 椰子細粉
7g Powdered Erythritol 粉狀赤藻糖醇
4TBSP melted butter 牛油
3 egg yolks (Medium size) 蛋黃
Directions：
步驟：
1) Mixed all tart crust ingredients
將所有撻皮材料混合均勻
2) place them into tart mold evenly (around 25g per tart)
將混合材料平均壓平於撻模上（每個約25g）
3) poke few holds under the base of the tart
在撻皮底拮幾個小孔，防止烘焙時裂開
4) Preheat oven 175C, place them into the oven and baked 5-7mins
(check on the colour, once it changed to brown is already done)
預熱175度 焗5-7分鐘
(撻皮顏色變金黃即可）
5) let them cool for cheese fillings
放涼備用
Cheese Tart Fillings Ingredients:
流心餡材料：
180g Cream Cheese 忌廉芝士
20g Parmensan Cheese 巴馬臣芝士
50g Milk Kefir 奶克非爾
20g Butter 牛油
30g Heavy cream 忌廉
12g Powdered Erythritol 粉狀赤藻糖醇
1 Egg yolk (brushing) 蛋黃（掃撻面用）
Directions：
步驟：
1) Put cheese tart fillings ingredients into a big bowl
將芝士撻內餡材料倒進大碗
2) place the bowl on top of hot boiling water
放置大碗沸騰熱水上
3) mixed them well until they melted
邊攪拌待材料溶化均勻
4) place the fillings into the crust evenly (around 45g per tart)
平均分配內餡於撻皮內 （每個約45g）
5) use egg wash brush on top of the tart
蛋黃汁輕掃於撻面
6) Preheat oven 230C and baked 5-8mins until the top of the cheese tart turn to golden brown
預熱230度 焗5-8分鐘 至表面金黃即可
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