Mini Cheese Tart

Ever since Su Fong tasted the cheese tart that Rena brought for our gathering, she has been searching feverishly for the recipe. I knew she has been waiting patiently for my cheese tart recipe to be published. My family's taste at times is rather weird, they prefer the cheese tart to be sourish, so much so I have to squeeze half a lemon juice into the filling to make it appealing, or else they will say the cheese tart is not sour enough, particularly my brother, prompting me to quip.......... hei guys are you eating cheese tart or lemon tart? Tips for the pastry:

If you are using icing sugar, the pastry will be softer. But if you are using caster sugar, the texture of the pastry will be more crunchy. For myself I prefer to use caster sugar instead of icing sugar, as I prefer it to be more crunchy & so do my hubby. Usually, I won't finish eating the cheese tarts in a day, I'll keep them in the fridge & enjoy them slowly whenever I feel like it. So what I'm trying to tell you in point no.2 is, if you're using caster sugar, the pastry will be gradually become softer on the next day, don't you think it's a good idea if you're preparing the cheese tarts for tomorrow's party?. If you're using UHT whipping cream, you will need to increase the sugar, as non-dairy whipping cream that I used was a sweetened whipping cream. The reason I use cold butter is because the dough won't be too sticky when I shape the tarts.

Ingredients for Pastry:

Cold Butter - 150gm (cut into cubes) Caster sugar- 50gm Egg Yolk - 2 nos. Vanilla Essence - 1/4 teaspoon Plain Flour - 250gm

Ingredients for Cheese Filling:

Cream Cheese - 250gm (at room temperature) Butter - 50gm (at room temperature) Icing Sugar - 60gm 'A' Egg - 1 no Lemon Juice - 1 tbsp. (but I used half of a Lemon) Non-Dairy Whipping Cream - 100gm (cold) Melted Cooking Chocolate - 4ogm

Method for Pastry: 1. 2. 3. Beat cold butter cubes & caster sugar to become pale in colour. Add in egg yolk & beat thoroughly. Lastly, fold in sieved flour & mix into a soft dough. If you find your dough is too sticky, you may keep the dough into the refrigerator for 20 minutes before making the tart shells. Place the tart shells into the pre-heated oven & bake at 170c for 25 minutes.

Method for Cheese Filling: 1. 2. 3. 4. 5. Beat cream cheese, butter & icing sugar until fluffy. Squeeze in lemon juice & beat until smooth. Add in 1 egg & beat thoroughly, now the mixture will become watery, don't be panic, just leave the mixture aside. In another clean mixing bowl, whip cold non-dairy whipping cream until stiff . Mix the whipped whipping cream into the cheese mixture. After mixing in the whipping cream, the cheese mixture will become thicken & fluffy. Use a piping bag with a nozzle to pipe the cream cheese batter into the baked tart shell. Place the cheese tarts into the pre-heated oven & bake at 160c for 15 minutes. Leave the cheese tarts to cool before keeping them into the fridge. After a few hours chilling, use a piping bag to pipe some melted chocolate onto the surface of the cheese tarts.

Place butter & sugar into a mixing bowl.

Beat them to become pale in colour.

Add in egg yolks & beat thorough.

Lastly, fold in sifted flour & mix into a soft dough.

You may chill the dough in the fridge for 20 minutes before making the tart shell. This is one of the method of making tart shell, place the soft dough onto a plastic sheet.

Cover with another sheet of plastic sheet & roll into a 5mm thickness flat dough. Remove the plastic sheet on the dough & place the tart moulds upside down on the dough sheet.

Press the tart mould, as you need to use the tart mould as a cutter to cut the dough.

Cover back the plastic sheet, as you'll need the help of the plastic sheet to invert the whole sheet of dough.

Both hands hold the plastic sheets & invert swiftly. Remove the plastic bag.

As you can see from the picture, the tart shells are clearly been cut out from the dough sheet.

Remove tart moulds from the dough sheet. Repeat the same process for the leftover dough.

The tart shell has been nicely cut out from the dough sheet

Prick a few holes on the dough, reason being to release some air from the mould, as the mould has been filled with dough until the brim.

Now you can start making the tart shell by pressing the dough onto the tart mould.

This is how my tart shell looks like

This is the second method, divide the dough into 10gm each.

Slowly press onto the tart mould

This is how I shaped the tart shell

Place all the tart shell into the baking

tray

Wait! before sending into the oven, prick some holes on the tart shell.

This process will prevent the air being trapped in the bottom of the tart mould.

After baking at 170c for 25 minutes, the tart shell should be golden brown in colour. Now you can start preparing the cheese filling.

Place Cream Cheese, Butter & Icing Sugar into a mixing bowl.

Beat at high speed until fluffy.

Squeeze in Lemon Juice.

Beat into a smooth & creamy batter

Add in 1 whole egg

Beat them thoroughly, don't be panic if you feel that the batter is too watery.

In another clean mixing bowl, whisk the nondairy whipping cream until stiff.

Transfer the whipping cream into the cream cheese batter.

Use a spatula to mix them up thoroughly, now the watery cream cheese batter will become creamy again.

Transfer the batter into a piping bag with a nozzle. Pipe the cream cheese batter into the baked tart shells.

Place the cheese tarts into the pre-heated oven & bake at 160c for 15 minutes.

When the cheese tart filling is baked, the filling will be raising up. But after the tart has cool down, the filling will sink back again.

After a few hours chilling in the fridge, I can start ice them with a piping bag of melted chocolate.

Now you can start icing the surface with some melted chocolate.

When I iced the melted chocolate onto the cold cheese tart surface, the chocolate become harden immiediately, that's the reason I chilled them before the chocolate icing.

I like to serve the cheese tarts when it's chilled

Mini Fruit Cheese Tarts Recipe

Ingredients
1 package (8 ounces) cream cheese, softened 1 can (14 ounces) Brand Sweetened Condensed Milk (not evaporated milk) 1/3 cup Lemon Juice from Concentrate 1 teaspoon vanilla extract 24 prepared tart-size crusts (2 or 3 inches) Assorted fruit (strawberries, blueberries, bananas, raspberries, orange segments, cherries, kiwifruit, grapes, pineapple, etc.)

1/4 cup apple jelly, melted

How to make Mini Fruit Cheese Tarts

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon and vanilla.

Spoon equal portions into crusts. Top with fruit; brush with jelly. Chill thoroughly.

Mini Fruits Tartlet / Tart Mini Buah-buahan

Bahan Pastry Tart 60gm gula ising 250gm tepung gandum 125gm mentega sejuk di potong dadu 1 biji kuning telur 1 sudu besar air sejuk 1/2 sudu teh esen vanila/esen badam Cara-cara 1. Satukan gula ising dan tepung gandum. Dengan menggunakan hujung jari, ramas mentega sejuk ke dalam adunan tepung sehingga menjadi serbuk roti. 2. Masukkan kuning telur, esen vanila, gaul sebati di ikuti oleh air sejuk. Uli hingga menjadi doh yang lembut. 3. Rehatkan selama 15-20 minit. Ambil sebesar ibu jari dan tekan ke dalam acuan tart mini. Trim lebihan dibahagian atasnya. 4. Cucuk sedikit dengan garpu dan bakar selama 15 minit pada suhu 160C. 5. Keluarkan dari oven dan sejukkan dahulu kulit tart. Cheese Filling 115gm cream cheese (suhu bilik) 150gm susu pekat manis 1 sudu besar lemon jus

1 sudu kecil esen vanila Hiasan : Blueberry, Strawberry, Kiwi,Mandarin Orange,Lychee (di hiris kecil) Coklat masakan cair secukupnya - jika suka Cara-cara : 1. Pukul cream cheese bersama susu pekat, lemon jus dan esen vanila hingga lembut dan tidak berketul. Masukkan ke dalam mangkuk, tutup dengan plastik wrap dan simpan di dalam peti sejuk sehingga hendak di gunakan. 2. Ambil kulit tart, sapukan sedikit dengan coklat cair dan sudukan 2 sudu kecil cheese filling kemudian atur buah-buahan di sukai di atasnya. Custard Filling 130gm instant custard / kastard segera 330ml susu segar 1. Satukan semua bahan, whisk hingga rata dan tidak berketul, ambil kulit tart dan sudukan 2 sudu kecil custard filling, kemudian atur di atasnya dengan buah-buahan yang di sukai.

Mini Cheese Tarts

Bahan Pastry Tart 60gm gula ising 250gm tepung gandum 125gm mentega sejuk di potong dadu 1 biji kuning telur 1 sudu besar air sejuk 1/2 sudu teh esen vanila/esen badam

Cara-cara 1. Satukan gula ising dan tepung gandum. Dengan menggunakan hujung jari, ramas mentega sejuk ke dalam adunan tepung sehingga menjadi serbuk roti. 2. Masukkan kuning telur, esen vanila, gaul sebati di ikuti oleh air sejuk. Uli hingga menjadi doh yang lembut. 3. Rehatkan selama 15-20 minit. Ambil sebesar ibu jari dan tekan ke dalam acuan tart mini. Trim lebihan dibahagian atasnya. 4. Cucuk sedikit dengan garpu dan bakar selama 15 minit pada suhu 160C. 5. Keluarkan dari oven dan sejukkan dahulu kulit tart.

Cheese Filling 250gm cream cheese (suhu bilik) 50ml UHT whipping cream 60gm gula ising 60gm mentega 1 biji telur 1 sudu besar lemon jus jika suka Filing : Blueberry, strawberry, kiwi, manggo (Masukkan ke dalam piping bag) Cara-cara : 1. Pukul cream cheese bersama gula ising, mentega hingga sebati. Masukkan telur dan whipping cream, putar sekejap hingga adunan sebati dan tidak berketul. Masukkan ke dalam piping bag dan gunting sedikit muncungnya. 2. Ambil kulit tart, pipekan sedikit filling kesukaan di tengahnya dan picit adunan cheese menutupi filling. 3. Untuk corak di atasnya, pipekan sedikit filling atau ambil sedikit cream cheese dan campur dengan sedikit pewarna, pipekan keatasnya kemudian lorek dengan corak kesukaan. 4. Bakar sekejap selama 5-8 minit. Keluarkan dari oven dan sejukkan selama 2 atau 3 jam.

Blueberry Cheese Tart / Tart Keju Blueberi

Blueberry Cheese Tart / Tart Keju Blueberi Bahan Pastry Tart 60gm gula kaster / gula icing

250gm tepung gandum 130gm mentega sejuk di potong dadu 1 biji kuning telur 1 sudu besar air sejuk 1/2 sudu teh esen vanila/esen badam *** menggunakan gula kaster menjadikan kulit pastri lebih ranggup Cara-cara 1. Satukan gula kaster dan tepung gandum. Dengan menggunakan hujung jari, ramas mentega sejuk ke dalam adunan tepung sehingga menjadi serbuk roti. 2. Masukkan kuning telur, esen vanila, gaul sebati di ikuti oleh air sejuk (air di tambah jika perlu). Uli hingga menjadi doh yang lembut. 3. Rehatkan di dalam peti sejuk selama 15-20 minit. Ambil sebesar ibu jari dan tekan ke dalam acuan tart mini. Trim lebihan dibahagian atasnya. 4. Cucuk sedikit dengan garpu dan bakar selama 15 minit pada suhu 160C. 5. Keluarkan dari oven dan sejukkan dahulu kulit tart. Cheese Filling 250gm cream cheese (suhu bilik) 60gm gula ising 50gm mentega 1 biji telur 1 sudu besar lemon jus Filing : Blueberry (Masukkan ke dalam piping bag) Cara-cara : 1. Pukul cream cheese bersama gula ising, mentega hingga sebati. Masukkan telur, jus lemon putar sekejap hingga adunan sebati dan tidak berketul.

2. Masukkan ke dalam piping bag dan gunting sedikit muncungnya. 3. Ambil kulit tart, pipekan sedikit filling kesukaan di tengahnya dan picit adunan cheese menutupi filling.

4. Untuk corak di atasnya, pipekan sedikit filling atau ambil sedikit cream cheese dan campur dengan sedikit pewarna, pipekan keatasnya kemudian lorek dengan corak kesukaan.

5. Bakar sekejap selama 5-8 minit. Keluarkan dari oven dan sejukkan dahulu.