Cream Cheese Pie with Egg Yolk Custard - Recipe 👨‍🍳

Cream Cheese Pie with Egg Yolk Custard - Recipe

Ingredients

250 g Wheat Flour

375 g Sugar

150 g Butter

4 Eggs

4 Egg Yolks

200 ml Heavy Cream

300 g Cream Cheese

75 g Water

Preparation of Cream Cheese Pie with Egg Yolk Custard

Start by preparing the base. Using a mixer, beat the butter with 100 g of sugar until you obtain a smooth cream. Add 1 egg and incorporate well.

Next, add the flour and start kneading the dough with your hands until it forms a ball. Place the dough ball in plastic wrap and refrigerate for at least 2 hours.

Roll out the dough with a rolling pin until you obtain a circle about 0.5 cm thick. Place the dough in a pie tin and carefully prick it with a fork. Next, bake the base at 180°C for 10 minutes.

Remove from the oven and let cool. Meanwhile, prepare the filling. Beat 3 eggs with 150g of sugar. Add the cream cheese and beat everything very well.

Finally, add the heavy cream and beat a little more. Pour the filling onto the base and bake at 180°C for 20 minutes. Let cool and unmold.

Finally, prepare the egg custard. In a saucepan, put the water and 125g of sugar and bring to a boil until it reaches the pearl stage. When the syrup is ready, remove it from the heat. Beat 4 egg yolks and add a little of the previous syrup, stirring very well so that the yolks warm up.

Then, add the warmed yolks to the syrup and incorporate everything very well. Return the pan to the heat, stirring constantly until thickened and taking care not to let it boil. Let cool.

Pour the egg custard over the tart and decorate it with physalis and red berries.