Super Simple Cream Cheese Tart
☆Whip up a Crispy Outside, Moist Inside Cream Cheese Tart in your Air Fryer!☆
Here’s a recipe for a wonderfully smooth and moist cream cheese tart made with just a few simple ingredients you likely have at home. I made this for the first time too, and it’s incredibly easy and delicious! Even baking beginners can follow along without any trouble. You’ll fall in love with its crispy exterior and creamy interior.
Tart Base Ingredients- 12 Digestive Biscuits
- 35g Melted Butter
- 1 Room Temperature Egg
Cooking Instructions
Step 1
First, let’s make the tart base. Place 12 digestive biscuits in a zip-top bag. Use a rolling pin or the bottom of a cup to crush them into crumbs. Leaving some small chunks will add a nice texture, so don’t pulverize them too finely.
Step 2
In a bowl, combine the crushed biscuits with 1 room temperature egg and 35g of melted butter. Mix thoroughly with a fork or spatula until the butter evenly coats all the biscuit crumbs. This ensures the base holds together well.
Step 3
Now, press this mixture firmly into the bottom of your tart mold. Use the bottom of a cup or your fingers to create an even layer. You can press it slightly up the sides of the mold as well to help contain the filling later. Use a toothpick or fork to poke several holes in the base; this prevents it from puffing up while baking.
Step 4
Next, we’ll prepare the cream cheese filling. In a large bowl, add 200g of room temperature cream cheese and beat it until smooth and creamy. Ensure there are no lumps for a perfectly smooth filling.
Step 5
Add 50g of sugar to the cream cheese and mix until the sugar is dissolved. Then, add 1 room temperature egg and gently whisk until well combined and smooth, being careful not to overmix.
Step 6
Finally, sift 30g of cake flour into the mixture. Gently fold it in until just combined and no dry flour streaks remain. Be careful not to overmix at this stage, as it can affect the texture of the tart. Mix only until everything is incorporated.
Step 7
Carefully pour the cream cheese filling into the prepared tart base, filling it about 80-90% full. This is important because the filling will puff up slightly during baking.
