Dough
1 packet of biological yeast (15g)
1 tablespoon of sugar
1 cup of warm milk
3 tablespoons of whole milk
1 pinch of salt
1 egg
100g of butter
1 cup of heavy cream
3 cups of all-purpose flour
1 beaten egg for brushing
Filling
200g of creamy guava jam
200g of white cheese
Topping
1 tablespoon of confectioner's sugar, 1 cup of warm milk
Dough
1 packet of biological yeast (15g)
1 tablespoon of sugar
1 cup of warm milk
3 tablespoons of whole milk
1 pinch of salt
1 egg
100g of butter
1 cup of heavy cream
3 cups of all-purpose flour
1 beaten egg for brushing
Filling
200g of creamy guava jam
200g of white cheese
Topping
1 tablespoon of confectioner's sugar, 1 cup of warm milk
Dough
Mix the yeast and sugar until the yeast is fully dissolved
Combine the warm milk, whole milk, salt, egg, butter, and heavy cream
Gradually add the flour
Work the dough until it detaches from your hands
If necessary, add more flour
Cover with a cloth and let it rest until it has doubled in volume
Roll out the dough on a floured surface and cut into 9-centimeter squares
Brush the edges with egg and distribute the guava jam and cheese
Press the edges of the dough together to prevent them from opening during baking
Brush the top with egg and place in a greased baking dish
Cover and let rest for another 15 minutes
Bake in a preheated oven at 180°C until golden brown, about 30 minutes
Topping
Mix the sugar and milk and spread over the tarts.
