Vegan Bake Cheese Tart/ 純素烤焗芝士撻

【Bake cheese tart 烤焗芝士撻】雖然已經登陸左香港成個月有多！但人氣熱情仍然未減～早兩日經過sogo超市仲見到大排長龍！！！想食又唔想排隊, 不如一於自家制啦！味道未必有店家咁好, 但勝在夠快, 唔洗同人迫就有得食麻～
呢個食譜用左即食撻底, 連做撻皮、焗撻時間都慳番！淨係快快手做個芝士餡, 入焗爐就搞掂！簡直係懶人又一福音～～純素version用左vegan cream cheese 同cheddar cheese shreds, 邊個話純素朋友仔cheese唔起？



Preparation time: 10 mins
Cooking time: 20 mins

Ingredient (約6個3吋撻)
撻底
中筋麵粉 125g
杏仁粉 15g
純素牛油 45g
楓糖漿 45g

忌廉芝士餡
忌廉芝士 200g (我用純素品牌Tofutti的cream cheese)
全脂椰奶 1/4杯
車打芝士碎 40g (我用純素品牌Follow your heart的cheddar cheese)
糖 40g
檸檬汁 1 tbsp
雲呢拿香油 1 tsp
黑朱古力, 用作掃撻底, 可省略

Ingredient (Makes 6x 3-inch tart)
Tart crust
125g all purpose flour
15g almond flour
45g vegan butter
45g maple syrup

Vegan cream cheese filling
200g vegan cream cheese (Tofutti is used here)
1/4 cup full-fat coconut milk
40g vegan cheddar cheese shreds (Follow your heart is used here)
40g sugar
1 tbsp lemon juice
1 tsp vanila extract
Dark chocolate, optional, to brush the bottom of the pie crust

Direction
1/ 焗爐預熱於攝氏180度
2/ 先預備撻底。將所有粉類材料過篩, 放到大碗內
3/ 牛油從雪櫃取出, 切成大將1吋x1吋立方大小, 加到麵粉中用手按壓成麵糰; 加入楓糖漿一同混合好
4/ 取出麵糰, 將麵糰分份至每份大概重45g; 在工作桌及麵棍上灑點麵粉, 平均地將麵糰滾至3-4mm厚
5/ 將麵糰放於撻模內, 小心去掉撻模邊緣多餘的粉糰;用手輕輕將麵糰向底部及側面按壓, 將撻邊口位整理至平整
6/ 以小叉子在撻底刺一些小孔, 上面放一些豆, 用以壓實底部防止遇熱時會澎漲至突起; 入爐於攝氏180度焗10-15分鐘至呈少許金黃色; 取出並放涼
7/ 預備芝士餡料。將所有材料置於室溫回溫。於忌廉芝士放於一大碗內, 以電動打蛋器慢速打至幼滑, 分3次加入糖霜打發至混合
8/ 分別加入雲呢拿香油, 檸檬汁及椰奶, 繼續打發至幼滑質感
9/ 將車打芝士碎加入到忌廉糊中, 以刮刀混合
10/ 隔水座溶黑朱古力, 薄薄一層掃於撻底上。將芝士餡放進撻模大約9成滿
11/ 入爐焗20分鐘, 可因應撻面情況稍作時間加減－撻面應有少許燒焦至淺啡色就可離火, 否則很容易會燒焦～
12/ 從焗爐取出芝士撻, 於架上徹底放涼後, 置於雪櫃冷藏最少4小時, 用以將芝士餡及撻底雪至硬身～食得啦！

Direction
1/ Preheat oven at 180 degree Celcius
2/ Prepare tart crust. Sifted all flour together into mixing bowl
3/ Get butter from the refrigerator, cut into 1-inch x 1-inch cubes, add into the flour and kneel to dough. Add maple syrup and keep kneeling until well combined
4/ Remove the dough, and divide into parts each weight 45g. Put some flour onto surface and rolling pin, start to roll gently from the centre, to about 3mm-4mm thickness
5/ Slowly move the dough onto the tart pan and remove any excess dough on the edges. Gently press the dough down to the bottom and sides, and close the edges with a smooth and level surface
6/ With the fork get some holes at the bottom part of the tart, and put some beans or light weight onto it, to avoid the bottom part raising up upon heated. Bake at 180 degress Celcius at 10-15 mins, until you see the tart crust turned into golden brown slightly. Remove and cool on rack
7/ Keep all ingredient in room temperature. In a big bowl beat vegan cream cheese until smooth, gradually add powdered sugar in 3 batches and beat to combined.
8/ Add vanilla extract, lemon juice and coconut milk together into the cream cheese mix, and continue beating until smooth texture is found.
9/ Add cheddar cheese shreds onto mixture, with a spatula to mix well.
10/ Melt the dark chocolate and brush a thin layer onto the bottom part of the pie crust. Fill cheese mixture 90% full into the pie crust.
11/ Bake for 20 mins or slightly less. Watch the crust turning golden brown but not getting burn.
12/ Take the pie from oven and cool on the rack. Chill in the fridge for 4 hours to get firm. Ready to serve!

Tips
呢個食譜特登加入車打芝士碎, 佢嘅咸香令呢個芝士撻味道更添層次, 更cheese! 如果屋企無嘅或怕麻煩, 可以省略～
Different from those Japanese bake cheese tart recipe, I have added cheddar cheese shreds to give different taste of cheese and variation. You may omit them if you do not have them, but the flavour will be more dull with only cream cheese.

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