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Today's recipe is for a moist and rich baked cheese tart.
Cream cheese is added with mascarpone cheese to create a smooth and rich cheese tart.
You can bake the tart dough once and then add the cheesecake and bake it twice to make the tart dough crispy.

▷Ingredients (15cm dia.)
■Tart dough
80 g unsalted butter
45 g powdered sugar
Pinch of salt
1 tsp vanilla extract
35 g whole egg
160 g rice flour
20 g ground almonds

■Baked cake
200g cream cheese
100 g mascarpone cheese
65 g cane sugar
1/3 of a vanilla bean seed
15g rice flour
2 whole eggs
130 g heavy cream

▷How to make:
1. make the tart dough. Mix softened unsalted butter with powdered sugar and salt.
2. Add 35 g whole eggs and vanilla extract (1) to the mixture. (The extra egg will be used later.) 3.
3. Add rice flour and ground almonds.
Divide the tart dough in half. Roll out one half to a thickness of 5 mm, and roll out to a dia. 15 cm.
Roll out the other half to a thickness of 4 mm and a diameter of 18 cm x 25 cm.
5. Spread the tart dough on the mousse ring and refrigerate for 30 minutes.
Bake in a preheated oven at 180℃ for 15 minutes.
7. Brush the tart dough with beaten egg and bake in a preheated oven at 180℃ for 5 minutes. Remove the mousse ring, wash it, and put it back on again.
(Removing the mousse ring here makes it easier to remove later.)

8. make the baked cheese. Mix cream cheese and mascarpone cheese until soft.
9. Add cane sugar, vanilla bean, and rice flour, in that order, and mix well.
10. Add the eggs one at a time and mix until incorporated, then add the heavy cream. Strain the appareil to remove the carrazza.
Pour the appareil over the baked tart and bake in a preheated oven at 160℃ for 45 minutes. Remove from heat and refrigerate overnight.