Tart Base:
300 gm. digestive biscits - blend
20 gm. cocoa powder (this is very subjective as cocoa powder has many qualities, if you find that the colour is not to your liking, add a little more)
150 gm. melted butter
Ingredients for fillings:
250 gm. cream cheese
100 gm. sugar
1 Tbsp. Plain flour
1 Egg
1 tbsp. lemon juice
1 Lemon zest - grated
80 gm. Yoghurt
Lemon Curd:
2 egg yolks
120 gm. sugar
80 gm. lemon juice
1 lemon zest - grated
1 Tbsp. Butter
1 Tbsp. Limocino liquer (optional)
Method:
(1) Mix all the biscuit base together and press into tart moulds. Put in the refrigerator to let it set. (Please use loose bottom tart moulds - removal base - for easy removal).
(2) For filling, beat cream cheese and sugar till creamy.
(3) Add in flour and egg and beat till creamy.
(4) Then put in lemon juice, lemon zest and yoghurt and mix till evenly combined.
(5) Pour the cheese mixture into the prepared tart mould.
(6) Bake in oven at 175C for about 20 minutes or until set. Set aside to cool.
For lemon curd:
(1) Mix all the ingredients together and then cook over a pot of simmering water (double-boiler) until it thickens and flowy. Do not overcook otherwise you can't pour on top of the set cheese tart.
(2) Pour on top of set cheese tart and serve chilled.
*This recipe is adapted from Alex Goh's book - Fantastic Cheesecake
24 comments:
Thanx lcy!! This tart is fantastic!! Im been dreaming of it eversince..thanx again.. will try this nxt week aft the mooncake craze is over =)
hehehee... these are really good. Then again, all your other yummies are great too.
wow another special recipe from you. i would love to try this out
Hi aunty yochana,
May I know what is the size for the tart mould ? I would like to make it into 2 tarts .
Thanks!
Cheers,
Alice
hi yochana, how many lemons we need to get 80gm + 1 tbsp of lemon juice?
yochana
need some help. i was looking at some table top oven yesterday. brands=tefal, rowenta.
rowenta has different models, one of the smaller one doesnt has this 'medium heat' cooking. do i need this for baking things like cheese tart or cheeze cakes? or normally for cakes/mooncake cooking, just set the temperature, timer and set as 'oven' mode will do? (p/s the table top oven is similar to built in kind just that it doesnt have certain functions). do u have any advices for me? thanks!
wow.. this look great.... i am sure it taste good too.. i will like to try this out as well... thanks for sharing..
Dear Jen,
For cakes, We use normal oven temperature will and for tarts it's good to have bottom heat and top heat of different temp but not many brands has that.
Just buy a normal oven that can bake cakes at normal temp will do. I've not used tefal or rowenta so I can't comment on it. Go to Mayer Marketing and see whether you like the Ariston oven. I think it's a good buy though.
rgds.
Hi
Lemons are very subjective. It depends on the size of the lemons and also the freshness of the lemon. Roughly 1 lemon will yield about 45 to 50 gm. of lemon juice.
rgds.
Alice,
If you want to use 2 tart moulds, you can use 7" round tart moulds. I used a few 5" round tarts moulds.
rgds.
hiya yochana
thanks for the reply. yup, i did check out mayer. but the guy said my kitchen too small for a built in type. boohooo. nowadays kitchen is real tiny.
tried this today =)
thanx alot lucy its yummy...
i use 6 pcs of 12cm tart tin..
thanx again!!
what would i need to increase & what propotion if I am using a 9" pie pan?
irenechin (KC)
Hi Irene,
I think the recipe is sufficient for a 9" tart mould but if it's not sufficient, you can make a big more on the crust.
I guess the filling should be enough.
Perhaps if you do and succeed, you can put your comments here so that we learn from you too.
rgds.
Thanks lucy,
I've made it with my 9" pie pan and it works fine.
I've also made them into tartlets using short crust pastry. The lemon cheese taste really good.
thanks for sharing this recipe.
irenechin (KC)
Oh yes Irene,
I saw you posting in KC. Smart girl....
rgds
Hi Aunty Yochana,
I've tried this recipe but seemed not successful. The taste is great but the appearance is bad. How you know if the yogurt mixture is set before pouring the lemon curd? I've extended the baking time but the yogurt seems still wobbly. Hence, when I pour the lemon curd, it actually mess up the tart. Need your advice for the mess I've created.
Regards
Mrs Tan
Hi Mrs. Tan,
If your find it wobbly, use sour cream next time and it should be more stable. Chill it before serving.
rgds
hi yochana
i just tried this in a 8" pie dish and a few mini tart moulds...but somehow for the lemon curd, i cant get a nice shiny appearance like yours. for the 8", i cant even get it to set. its just thick yellowish liquid sitting on top of the tart..where did i go wrong?
thanks!
Hi Shan,
You must cook until it's thick.
rgds
Hi Shan,
You must cook until it's thick.
rgds
hmm will it turn semi opaque? i thought it was quite thick already... do you think i could add some gelatine?
thanks alot for the advise =))
Hi Shan,
Try adding some custard powder to thicken it.
rgds
Hi aunty Yochana!
Thanx for the recipe! I tried it and it was well-received! Everything was good except that my lemon curd didnt manage to thicken despite cooking for quite a while. I'm not sure why. Even after I tried leaving it in the fridge hoping that it will set. Despite the watery lemon curd..the taste was great! Thanx!
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