🛒 Ingredients

For the crust (knead blade):

• 1¼ cups (150g) all-purpose flour
• ¼ cup (50g) granulated sugar
• ½ cup (115g) cold butter, cubed
• 1 egg yolk
• 1 tbsp ice water

For the filling (S-blade):

• 8 oz (225g) cream cheese, softened
• ½ cup (100g) sugar
• ½ cup (120ml) heavy cream
• 1 egg + 1 yolk
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tbsp cornstarch

Optional:

• 2 tbsp fruit jam (blueberry or raspberry) for swirling

⚙️ Tools Used

• Emulsifying disc: For velvety filling
• Knead blade: For crust
• Infrared thermometer (optional): To monitor filling temp

📝 Step-by-Step Instructions

1️⃣ Make the Crust (Food Processor Method)

1. Pulse dry ingredients: Add flour + sugar → pulse.

2. Cut in butter: Add cold cubes → pulse until crumbly .

3. Bind dough: Add yolk + water → process until dough forms.

4. Chill: Wrap & refrigerate 30 mins.

2️⃣ Blind Bake the Crust

1. Roll dough → press into tart pan. Prick with fork.

2. Freeze 15 mins (prevents shrinking).

3. Bake at 350°F (175°C) for 15 mins until golden 4.

3️⃣ Prepare Filling (Emulsifying Disc)

1. Blend cream cheese + sugar until smooth (~1 min).

2. Add liquids: Cream, egg, vanilla, lemon → blend 30 sec.

3. Thicken: Add cornstarch → pulse.

4️⃣ Assemble & Bake

1. Pour filling into crust. Swirl jam if using.

2. Bake at 320°F (160°C) for 20-25 mins until set but slightly jiggly.

3. Cool → chill 2+ hours for best texture.

💡 Pro Tips

• No lumps: Process cream cheese while cold, then scrape down sides.

• Extra flaky crust: Freeze butter cubes before processing.

• Crack-free: Bake in water bath (place tart pan on baking tray with hot water).

🌟 Why This Works
✅ Effortless crust: Knead blade = no hand-mixing
✅ Restaurant-quality: Silky filling thanks to S-blade emulsification
✅ Customizable: Add matcha powder or chocolate for variations