崇光百货半熟芝士蛋挞

＃塔皮制作
1.Cream soften butter and sifted confectioner’s sugar together until light and fluffy
把冰冻过的牛油和糖一起用打蛋器打发。

2.Add egg and whisk until well combined
加入鸡蛋，在稍微用打蛋器打一下

3.Fold in half of flour to form crumbs
放入一半的低筋面粉，用刮刀搅拌均匀

4. Add in the rest of the flour forming dough
加入剩余的面粉，用刮刀搅拌均匀

5. Wrap the dough in plastic wrap and refrigerate for 30 minutes
用保鲜膜包好放入冰箱冷藏30分钟

＃烤塔皮
6. Portion 30g (1.05oz) of dough for each tart
把刚才冷藏的塔皮分成每份30g

7. Press dough into a tart mold to form crust
把塔皮按压到模具里－这个时候要用黄油涂抹模具方便之后脱模。

8. Refrigerate molds for 30 min to prevent the dough from shrinking
把塔皮＋模具放回冰箱冷藏30分钟

9. Preheat oven to 180°C (375°F)
预热烤箱180度

10. Dock the bottom of the crust with a fork
取出刚才冷藏的塔皮 用叉子在底部插一些孔

11. Scrunch pieces of parchment paper and line above the dough
用防粘的纸垫在塔上，加一些有重量的东西，我在这里加的是大米。

12. Put baking weighs to weigh down the parchment

13. Blind

＃制作芝士心
14. Cream together cream cheese and mascarpone cheese
顺序一定不能乱！！先搅拌均匀cream cheese（比较难拌匀可以切成小块再拌 或者等稍微软化），然后加入mascarpone这个是一种意大利的芝士要在烘焙店买。

15. Add heavy cream and beat it until all incorporate
加入heavy cream，我用的是whipping cream 搅拌均匀

16. Add sugar and mix until no sugar crystals are visible
加入糖霜拌匀

17. Add in lemon juice, egg yolk and vanilla extract, whisk until smooth
加入柠檬汁和vanilla 这个可以选择不加。

18. Refrigerate filling until use
放进冰箱 等到用的时候再拿出来

＃烤塔皮－第二次
19. Remove weights from tart shells and coat a thin layer of egg white on the shells
把放在塔上的不沾纸和用来压的米都拿出来。

20. Return shells to oven and bake for 5 minutes
这里刷上鸡蛋白 然后在放到烤箱烤5分钟

＃放入芝士心
21. Put the filling in a piping bag for easy control
22. Pipe generous amount of cheese filling into the tart shells
用裱花袋把芝士心放到塔上面

23. Bake whole tart for 10 minutes
然后把整个塔放回烤箱烤10分钟
24. Served hot for lava effect