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.
31 comments:
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!
Hi,
Use Philidelphia cream cheese or the next alternative will be Anchor brand.
rgds
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
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
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!
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
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 !
Hi anonymous,
It makes no difference in changing the temperature but you can lower it if you want to - to 170C.
rgds
Hi Yochana,
I ready ready made pastry tart. How long I need to bake only the cheese filling?
Thx!
Jasmine
Hi jasmine,
my recipes says 10 - 15 mins will do.
rgds
Hi yochana,
can i do without the lemon paste, or subsitute with lemon juice & rind? If yes, how much?
Tks!
Hi anonymous,
Just add in 1 tsp. lemon rind and 1/2 tbsp. Lemon juice.
rgds
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
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
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
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
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
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
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.
Well done Mona,
Lovely tarts there...thumbs up too!!
rgds
Hi Aunty Yochana,
Is there any substitute for whipped cream in the recipe?
TQ.
Linda
Hi Linda
yes..you can use evaporated milk instead of whip cream.
rgds
Dear Aunty Yochana,
I would like to taste your blueberry cheese tart? How can I get a sample?
hi anonymous
just email me:
yochana2001@hotmail.com
hi anonymous
just email me:
yochana2001@hotmail.com
hi aunty,
when do we put the cornflour?
Farah.
Hi,
when should we add in in the cornflour? for the cheese fillings? thanks.
regards
jen
Hi yochana,
for the cream cheese filling, 15gm of vanilla essence - does that mean 15ml or ??
Thanks!
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.
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
Hi Yochana,
Can you advise what size tart mould do you use for this recipe? Thank you!
Post a Comment