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This cheese tart is an irresistible cheese tart with a very good taste of cream cheese because no egg is added to the cheese cream. Click here for a detailed explanation video of the sponge cake: [ Genoise ] Chef patissier teaching all with subtitles https://youtu.be/Ok5zRYFEwJQ 0:00 Title 0:14 How to make the tart dough 3:06 How to roll out the tart dough 4:52 How to lay out the tart dough 8:15 How to make cake crumbs 8:48 How to make the cheese cream 11:52 How to bake a cheese tart 12:56 How to finish a cheese tart 14:29 Recipe Ingredients ●Φ15cm(6inch) H4.5cm(1.77inch) 1Round● [Tart dough] Butter 74g Sea salt 0.7g Powdered sugar 53g Whole egg 21g Cake flour 105g Almond powder 26g [Cheese cream] Cream cheese 255g Heavy cream 35% 110g Sugar 50g Cake flour 17g Heavy cream 35% 255g Lemon juice 25g [Other] Sponge cake 50g Proper amount of Apricot jam If you want to make this in a different size: 15cm(6inch)→18cm(7inch)= ×1.5 15cm(6inch)→21cm(8.2inch)= ×2.25 15cm(6inch)→12cm(4.7inch) = ×0.67 ----- pierre à pierre　president ,Chef pâtissier Masayoshi Ishikawa https://pierreapierre.com/ Instagram https://instagram.com/ishikawa_masayoshi_patissier/ facebook https://fb.me/ishkawamasayoshi/ youtube Masayoshi Ishikawa channel https://youtube.com/c/IshMas/ I have playlists of videos BODYJAM™ (37-) I will continuously edit the video playlist BODYJAM™LesMills