The present invention relates to a manufacturing method of a wild berry cheese tart, which enables every men and women to easily take by harmonizing a savory taste of black sesame, a sour taste of wild berries, a sweet and fresh taste of yogurt cheese filling, mixing a crispy texture with a soft texture in the texture considering a taste sensory aspect. The manufacturing method of a wild berry cheese tart comprises: a first process of preparing a tart by completing a tart knead by kneading pate sucree, baking the pate sucree in an oven, pulverizing the baked pate sucree and mixing the pulverized pate sucree with butter and black sesame, and then by molding the mixed knead to a tart shape a second process of filling yogurt cheese by manufacturing yogurt cheese mousse by mixing cream cheese, eggs, butter, whipped cream, condensed milk, and powder saccharide yogurt paste and lemon juice in order to manufacture mousse for filling the tart prepared at the first process, baking the mixture in an oven to complete a tart a third process of manufacturing wild berry jelly by placing gelatin, frozen wild berries and blueberry fruits on the tart manufactured at the second process, and putting the tart in a freezer to process the wild berry jelly and a fourth process of spreading thin whipped cream on the tart prepared at the previous processes to fix the tart and jelly, spreading edible glitters on the jelly frozen in a freezer at the third process, attaching dices of dried wild berries on the frozen jelly, spreading whipped cream on the finished jelly and placing the finnished jelly on the tart to mold.COPYRIGHT KIPO 2014본 발명은 산딸기 치즈 타르트 제조방법에 관한 것으로서, 검정깨를 넣어 고소한 맛과, 산딸기의 새콤한 맛, 요거트 치즈 필링의 달콤하면서도 산뜻한 맛, 또 식감에 있어서는 바삭한 식감과 부드러운 식감이 어우러져, 미각적인 측면을 고려하여 남녀노소 쉽게 섭취할 수 있도록 구성된 것으로서,그 방법은 파트 슈크레(pate sucree) 반죽하여 오븐내에서 구워 파트 슈크레를 곱게 갈아 버터 및 검정깨를 썩어 타르트 반죽을 완성하여 타르트 모양에 따라 성형하여 타르트를 준비하는 제 1 공정 제 1 공정에서 준비된 타르트 안에 충전용 무스를 제조하기 위해 크림치즈, 게란, 버터, 생크림, 연유, 분당 요거트 페이스트와 레몬즙을 혼합하여 요거트 치즈
