Dark Cherry Cheesse Tart

Dough :

Stir all ingredients. Rest in the chiller for about 1 hour. Thin the dough in a small pie pan bake with the “blind bake” method at 150 degrees Celsius for about 45 minutes.

Filling :

• Boil fresh milk, cream cheese, butter and sugar until hot, turn off the heat and finally add CPT Stabil and egg yolk. 
• Stir well and then strain, let cool. 
• Put the filling into the pie shell, then frozen the dough for 1 hour. Give the surface egg wash and then brush with egg yolk with an upper temperature of 220 degrees for 10 minutes.
• Remove, let cool, then top with Topfil Dark Cherry.