I made this recipe with less butter, so the dough has moderate texture to roll out. Also, the filling is made with tofu and cream cheese with gentle sweetness. Generally tasty foods have always high calories but you can enjoy healthier pastry in here!
SERVES: 1 Tart pan of 16 cm diameter
・1 amount of Rice Flour Sablé recipe (205 g of dough)
<Tofu cheese mixture>
・50 cream cheese (at room temperature）
・40 g yogurt
・70 g tofu (drained)
・30 g icing sugar
・25 g milk
・9 g cornstarch
・10 ml lemon juice
1. To make tofu cheese mixture. Mix cream cheese (soften at room temperature) in a bowl using a spatula, then stir in yogurt, tofu, icing sugar, cornstarch mixed with milk in advance, egg and lemon juice in order. Strain the mixture and rest in a fridge to remove bubbles inside.
2. Meanwhile, to bake a tart. Roll out the dough of Rice Flour Sablé into a 2 mm-thin circle, a bit larger than a tart pan. Then move the dough to the pan, you can wrap it around a rolling pin, centre it over the pan, then unwrap it. Gently fit the pastry into the side to line the pan. Trim the excess dough.
3. Line tart pan with foil. Fill with pie weights. Bake at 190°C for 16 minutes. Remove the foil and weight and bake for more 8 minutes. Then cool it down.
4. Fill the tart with the 1 mixture and bake at 140°C for 15 minutes. Remove excess heat and serve it.