AUNTY YOCHANA SHOWS YOU HER GOODIES...


yochana2001@hotmail.com




Sunday, November 05, 2006

Blueberry Cheese Tart



Ingredients for Pastry: (Makes about 30 nos.)

100 gm. Butter
60 gm. icing sugar
30 gm. beaten egg
200 gm. Plain flour
1/8 tsp. salt
1/2 tsp. vanilla essence

Ingredients for Cream cheese filling:

300 gm. Cream cheese
80 gm. icing sugar
1 tsp. lemon paste
15 gm. vanilla essence
50 gm. whip cream
25 gm. cornflour - sieved
2 nos. large eggs

Some Blueberry Jam topping

Method:

(1) Cream butter, icing sugar till slightly creamy.
(2) Add in beaten eggs, salt, and vanilla essence.
(3) Fold in flour and mix into a dough. Leave in the fridge for 20 mins.
(4) Press dough into tart mould and cut off excess dough.
(5) Bake the tart mould till half-baked and let it cool slightly.
(6) Cream cream cheese and icing sugar till creamy.
(7) Add in lemon paste and vanilla essence.
(8) Add in eggs one at a time , beating well after each addition.
(9) Add in whip cream and mix evenly.
(10) Pour filling into half-baked tarts, scoop a little blueberry jam topping on top of filling and then use a skewer to swirl into a marble effect and bake in preheated oven at 180C for 10 to 15 mins. or till set.
(11) Leave to cool before serving.

30 comments:

Anonymous said...

hiya yochana!

i like to seek some help on cheese. for cheese cakes, what kind of cheese do u use? for cream cheese, where can we get them? *i am new to cheesecakes too* hehehhee. thanks!

yochana said...

Hi,

Use Philidelphia cream cheese or the next alternative will be Anchor brand.

rgds

yochana said...

Dear aunty,
This is in reference to your blueberry cheese tarts posted in your blog. For the base, is it possible to make the dough one or two days ahead and make the cheese fillings a day later? If so, should i put it in the fridge or chiller?
Thank you.

Regards
Eunice

yochana said...

Hi Eunice,

It's better to make your tarts earlier and leave it in the refrigerator till you need it. It relaxes the dough and while baking it will not shrink so much. Thaw a litte before baking.

rgds

Suryani said...

Hi Yochana..
I need help on the tart shells...how do you make them look all the same especially their edges, are there tartlet mould machines that i can buy? If you're using the normal tart mould, what is the size in the picture? You tarts really look good and yummy!

yochana said...

Hi Suryani,

Just take a walnut size dough and press into the tart mould and press against the mould. Cut off excess dough at the rim and you'll get all even sizes because the tart moulds are all the same size.

rgds

Anonymous said...

Hi Yochana,

You mentioned in step (5): "Bake the tart mould till half-baked and let it cool slightly." For this step, we use the same temperature as the final baking i.e. 180C ? And for how long ? Also, the tarts in the photo are of 4cm diameter ?

Thanks !

yochana said...

Hi anonymous,

It makes no difference in changing the temperature but you can lower it if you want to - to 170C.

rgds

Jasmine said...

Hi Yochana,

I ready ready made pastry tart. How long I need to bake only the cheese filling?

Thx!

Jasmine

yochana said...

Hi jasmine,

my recipes says 10 - 15 mins will do.

rgds

Anonymous said...

Hi yochana,
can i do without the lemon paste, or subsitute with lemon juice & rind? If yes, how much?

Tks!

yochana said...

Hi anonymous,

Just add in 1 tsp. lemon rind and 1/2 tbsp. Lemon juice.

rgds

Anonymous said...

Hi,

y my tarts' shell so soft n i cant even take it out from the mould, i already bake it until it have a golden yellow surface. Pls help me, thx

Aunty Yochana said...

Hi anonymous,

sounds like your dough is too soft. Did you use cold butter to make your dough? If you find it too soft, add in a little more flour. It could be due to too much egg or too watery butter.

rgds

meghan said...

Hi Yochana,

I have a query about the whip cream you use in these cheese tarts. When you mention 'whipped cream' do u mean the ones in the tin cans with the nozzles which emits fluffy cream (used as ice cream toppings)?
or do u mean cream that can be whipped (used usually to thicken sauce in cream based pasta)?
Thanks

Aunty Yochana said...

hi meghan,

that tin can that emits fluffy whipped cream is more for decoration.

for filling, use the 35% whipped cream like President, elle vier or Candia.

rgds

Mona said...

Hello aunty,

By referring to your "Blueberry Cheese Tart" entry, do you have any tips to avoid the pastry became soggy (after 1 day)? i know that we can re-bake in order to make it crispier again, but is it another way?

TQ, regards

Aunty Yochana said...

Hi Mona,

As soon as the cheese tarts cooled, you should place it in the fridge. As this is cheese filling, the pastry normally will not remain crisp like a cookie. Putting in the fridge helps to keep it not soggy.

rgds

Mona said...

Dear aunty,

I've tried this pastry for several times, and I really love it. I've posted the pics in Cari Forum, http://forum.cari.com.my/viewthread.php?tid=149827&pid=27638815&page=30&extra=page%3D4#pid27638815 (if u wished to view hehehe..). TQ for sharing the recipe.

Aunty Yochana said...

Well done Mona,

Lovely tarts there...thumbs up too!!

rgds

Linda said...

Hi Aunty Yochana,

Is there any substitute for whipped cream in the recipe?

TQ.
Linda

Aunty Yochana said...

Hi Linda

yes..you can use evaporated milk instead of whip cream.

rgds

Anonymous said...

Dear Aunty Yochana,

I would like to taste your blueberry cheese tart? How can I get a sample?

Aunty Yochana said...

hi anonymous

just email me:

yochana2001@hotmail.com

Aunty Yochana said...

hi anonymous

just email me:

yochana2001@hotmail.com

Anonymous said...

hi aunty,
when do we put the cornflour?
Farah.

Anonymous said...

Hi,
when should we add in in the cornflour? for the cheese fillings? thanks.

regards
jen

Anonymous said...

Hi yochana,

for the cream cheese filling, 15gm of vanilla essence - does that mean 15ml or ??

Thanks!

Anonymous said...

Hi Aunty Yochana,

May I know when is the corn flour added? The butter and cream cheese are melted or left at room temperature to cream them? Are the batter done using hand whisk or mixer?

Would like to clear my doubts before trying out the recipe

Elaine.

Ayu Puteri said...

Dear aunty yochana.. i would like to try your recipe but i'm just wondering what kind of whipped cream do you used for this recipe.. is that dairy whipped cream or non dairy whipped cream or heavy cream.. please do answer me . Tq