I like to bake this dainty cheese tarts for any
special occasions and it has never failed me. I had simplified the recipes and
it is very easy to bake this.
For the
Pastry shells you either make it yourself or store bought it.
Cream Cheese Tarts
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| Cheese tarts and Lemon Tarts inside The Oven Baking |
Pastry Ingredients:
250g butter
100g castor
sugar
2 egg yolks
Approx. 500g
all purpose flour
2
Tablespoons Water
Method:
Sift the
flour into a big bowl. Add the sugar and butter. Cut in with a pastry blender
or use hand to mix it until the mixture resembles coarse crumbs. Stir in the
egg yolk and 2 tablespoons of water, mix until it forms dough. Rest it in the
refrigerator for at least 20 minutes.
Preheat oven
to 130deg.C.
On a lightly
floured surface, roll out the dough and cut into round shapes. Fill the tart
moulds with the cut pastries and use a fork to make a few holes on it. Bake
blind for about 10 minutes and let it cool before putting in the filling.
Filling:
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| Dainty Cheese Tarts |
250g Cream
Cheese
50g Icing
Sugar
25g Butter
1 Egg
Tablespoons
Whipping Cream
250g
Blueberry Paste
Method:
In a bowl,
Cream the cheese, Icing Sugar and butter until light and fluffy.
Add the
beaten egg and whipping cream, blend it well.
To Bake:
Spoon 1/2
Teaspoon blueberry paste onto baked tart shells and fill the rest with cream
cheese filling.
Pipe a dot
of blueberry paste onto each filled tarts and using a toothpick swirl it to
make an attractive pattern.
Bake in a
preheated oven at 130deg.C. or 10 minutes.
Take it out
of the oven and cool it on a wire rack, it can be eaten cold or warm.
You can replace the cream cheese filling with
lemon paste filling, it tastes just as good. Omit blueberry filling if using
lemon paste filling.
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| This One With Sweet Coconut Flakes |
