Crème-Brulée cheesecake tart

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Grind the biscuits in the universal shredder. Put biscuit crumbs, flour, butter in flakes, 1 egg, 50 g sugar and 1 tbsp cold water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry.

2. 2

   Roll out the short pastry to a circle (approx. 28 cm Ø) on a floured work surface. Using the dough roller, place the dough in a greased springform pan (26 cm Ø), dust with flour, press down the rim and chill for approx. 30 minutes.

3. 3

   Separate 2 eggs, beat egg whites until stiff. Mix 2 egg yolks, 2 eggs, cream cheese, cream and 80 g sugar, fold in the beaten egg white carefully. Carefully pour the cream cheese mixture into the mould and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see

4. 4

   manufacturer) bake on the bottom rack for about 40 minutes.

5. 5

   Take the tart out of the oven, let it cool down and put it in a cool place for about 3 hours. Spread 50 g of sugar on the surface of the tart and scorch with a crème brulée burner, repeat the process.

6. 6

   Carefully cut the caramel layer into cake pieces with pointed scissors. Then cut the cake into pieces with a knife.

Nutrition Facts

KCAL
400 kcal

CARBS
35 g

FATS
25 g

PROTEINS
7 g