Monday, June 1, 2009

Blueberry Cheese Tart

Small Cheese Tart (chocolate or blueberry flavour) is a MUST BUY, whenever i go to Milky Cake House. This is an order from my eldest daughter!! Haa.... Yes, it is also my favourite....(anything goes with CHEESE )

Small tarts are nice. Finished within few bites! Not too full nor greasy.

There is one thing i want to highlight here.....(A method to remember......)
Notice or not?

This recipe directs us to bake the tart for 10mins before filling in the cream cheese. This really make a different "biting texture", a very CRUNCHY tart shell.
To compare with the previous tarts i baked, which never separate the baking of tart and filling, (bake all at one go). It has a soggy texture once it is cool.

Recipes to share .... from 温馨小屋

Tart dough:
90g butter
40g icing sugar
1 egg yolk
190g flour

1. Whisk butter and icing sugar until creamy. Add in egg yolk and continue whisking until well combine.
2. Pour in flour. Use hand to knead into soft dough.
3. Arrange soft dough to fill 22 small tart mould. Use fork to prick some holes on the dough.
4. Bake 180C for 10mins. Take out from oven and set aside.

Cream Cheese filling:
125g cream cheese
20g caster sugar (may reduce due to the sweetness of your blueberry)
1 egg yolk
1/4tsp lemon juice
100ml whipping cream, whisked
few drops of blueberry filling

1. Cream sugar and cream cheese until creamy and smooth, add in egg yolk. Continue beating, and add in lemon juice. Later fold in the whipping cream (already whisked)
2. Drop a table spoon of batter into tart. Then, drop 1/3 tea spoon blueberry filling on top of the cream cheese batter. Use toothpick to draw 3 circle, to create marble effect.
3. Bake 180C for another 15mins.
4. Leave cool and refrigerate few hours before serve.

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