Sunday, August 27, 2006

Strawberry Cheese Tart



Ingredients:

350 gm. Cream cheese
120 gm. Icing sugar
120 gm. unsalted butter
1 egg
1/2 lemon - squeeze out juice
Some strawberry jam or blueberry pie filling
(Use the baking type of jam and for bottled jam, stir with some hot water to dilute it)

Tart pastry ingredients:

350 gm. Plain Flour
120 gm. sugar
200 gm. butter
1/4 tsp. salt
1 egg

Method:

(1) For tart pastry, cream butter, sugar and salt till creamy.
(2) Add in beaten egg slowly and cream till well mixed.
(3) Add in flour and mix into a dough. Rest for 20 mins.
(4) Divide dough into small portions and press into tart moulds. Trim off excess.
(5) Bake in the oven at 175C for about 10 mins. Then remove from the oven and let it cool a little.
(6) For fillings: Cream the cream cheese with sugar till creamy. Add in butter and continue to cream till creamy.
(7) Add in egg and continue creaming for a while, add lemon juice and blend until creamy.
(8) Pour fillings into baked tart mould. Put a teaspoon of jam on top and take a skewer to swirl into marble effect and bake at 180C for about 5 - 8 mins.
(9) Chill in fridge and serve.

13 comments:

Anonymous said...

Lucy, Thanks so much for posting this recipe. My daughter tried the ones with blueberry at a cakeshop in Katong and has been pestering me to made them. Was so happy to see your posting. Now i can try baking some.
Thanks again.
Christina

yochana said...

(ay)

Thanks aunty for all your recipe. I tried the strawberry cheese tart, I was great, everyone loves it.

yochana said...

ay - I posted your comments over to this site

Anonymous said...

Lucy, Baked this over the weekend. My girls loves it very much. No need to buy anymore from outside. Very pleased with the turnout. Thanks for all your contributions which are so priceless.
Christina

Anonymous said...

Lucy, Baked this over the weekend. My girls loves it very much. No need to buy anymore from outside. Very pleased with the turnout. Thanks for all your contributions which are so priceless.
Christina

Thong said...

Aunty,

Can i use muffin tray to bake these goodies? I don'T have those tart moulds. Thanks!

yochana said...

Hi thong,

Yes you can use a muffin tray to do this. Use the shorter type of muffin tray.

rgds

Thong said...

Thanks aunty for your fast reply! Take care!

Anonymous said...

Thank you so much Aunty Yochana. My gals love this so much! I'm so grateful to you.

eunice said...

Hello!

Please explain the meaning of "cream butter". the word cream meaning to beat with mixer or?..

Thanks a lot!
Will appreciate. :D

Michelle said...

hello

thanks for the recipe! all the cheese tarts i've made turned out great !

Sila A Khan said...

Hi Aunty,

Can I bake the base 1 or 2 days earlier and I have limited mould, can I removed the base once its bake but before putting in the cream? If yes, how can I preserve the freshness, store it in the fridge or air-tight container at room temperature will do.

Aunty Yochana said...

Hi Sila

you can baked the tart shell and keep in the airtight containers, keep in the fridge, no problem. You can bake ahead even for a week.

If your tart shell is stable enough, then they can stand on it's own without the mould to bake the cheese filling.

rgds