Rich Cheese Tartlet
  • Depositer
  • Oven
  • Bouchee

Rich Cheese Tartlet

Tartlet batter is baked once, and then cheese cream is deposited and baked again. By baking it twice, you can enjoy the crispiness of the tartlet shell and moistness of cheese. Even with the taste of rich cheese, as the size is small, you can eat it easily.

Production Processes:
① Depositing the tartlet batter (System Depoly Tart Molding Machine)
② Forming by heat press (System Depoly Tart Molding Machine)
③ Baking (8 min) (Tunnel Oven)
④ Depositing the mixture (System Depoly Tart Molding Machine)
⑤ Baking (9 min) (Tunnel Oven)
⑥ Cooling
⑦ Removing the tartlet from the mold tray

Product information

31g (batter: 8g, mixture: 23g)
φ58mm (diameter at the top)×φ31mm (diameter at the bottom)×H24mm
[Tartlet batter]
cake flour, butter, superfine sugar, shortening, whole egg, skim milk powder, salt
cream cheese, ricotta, granulated sugar, egg white, sugared egg yolk, cake flour, lemon juice, gelatin


MASDAC NEWS trial version

MASDAC NEWS trial version

Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.

View the Trial Version (PDF)

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