Skip to main content

Tea time~16 Yummy mini Cheese Tart ~ 今天茶点..小乳酪塔塔~

                                                    
                                                         ~Mini Cheese Tarts ~


It's have been a long time, since the last time I make these tarts. I remember the first time Shawn and Sam tried these tarts, they love it. Shawn said "Mummy I love the crispy pastry of this tart and the rich cream cheese in it. I want some more please."  I have been searching for this cheese tart recipe for a very long time. At last I found it in a recipe book selling in a book very small book store. I bought it just because of this recipe. In the book this recipe is named "Blueberry cheese tart".


                                          ~可爱的小乳酪塔~
Ingredients for the pastry case:
250g all purpose flour
125g unsalted butter
63g icing sugar~sieved
1 yolk
1 tsp vanilla essence
1 tbsp cold water

To do:

1) Sieve flour and icing sugar in a bowl, rub in butter until it resembles breadcrumbs.
2) Mix in cold water,vanilla essence and yolk to form into a soft pilable dough. Knead to bind well.
3) Wrap the dough in cling foil and put in fridge for 30 minutes.     
4) Take out the dough and divide into small portions. Mould the doughs into each pastry tart cases.
5) Preheated oven at 180c and bake for 14 minutes. This is to pre-bake the tart cases. (please refer to my previous post Strawberry cheese tart for blind bake or pre-bake details: http://www.blogger.com/post-edit.g?blogID=3539883294495207140&postID=8187028107782828664

                                ~This is the blind baked tart case ~


                      ~ ready to be fill in with cream cheese mixture ~

Ingredients for the filling:
250g cream cheese
60g castor sugar
1 egg
20g butter
Different types of filling eg: kiwi, strawberry or blueberry. If don't like with filling then a plain one is just as lovely.


To Do:
1) Cream cream cheese and butter together until it is soft and creamy.
2) Beat in castor sugar and egg until just combine.
3) Spoon cream cheese mixture into pre-bake tart case and bake in a 180c oven for 10 minutes.

                               
                               ~Hot and fresh from the oven



可爱的奇亿果浆小乳酪塔~


          

********

Comments

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Shark Fin Dumpling ~鱼翅饺

This Shark Fin Dumpling (yu chi gow), is one of my favorite dumpling. Although it is named Shark Fin Dumpling, but they contain no actual shark fin in it. Some say the look and shape of the dumpling does look like shark fin and other do include in imitation shark fin, though. I am lucky to have spotted this long hibernating in the book shelf chinese dim sum book ‘香港地道小吃’ translated as 'Hong Kong Authentic Tapas' Well, Do, you find this look like Shark's Fin?? 看看形状像不像鱼翅呢??  Filling for the ingredients are prawn, mince meat, carrot, yam bean and black fungus. Get ready the filling and the wanton wrappers. This is the parade of my Shark's Fin dumpling ... lol Homemade parchment paper liner. Arrange them neatly into the bamboo steamer. HOT! HOT! From the steamer!! Loaded with filling ..YUM! ENJOY~ Shark Fin Dumpling (yu chi gow) (Scallop dumpling /Cilantro dumpling - depends which filling you using) Recipe adapted from  ‘香港地

Steam Lapis Bumi Cake ~ 蒸咖啡千层蛋糕

This little rose cake you see here is the last tablespoon batter of my steamed coffee layer cake. After i finished steaming the layer cake there is still some batter left but no enough to cover the cake so i took a silicone rose mould and make it into this..:D This is a very rush steamed coffee layer cake. It is also named Steam Lapis Bumi Cake. I am crazy to make this 3 hours ago..:p but i wanted to share this because this cake is simply really delicious. My apologize for this is not a very handsome looking layer cake..:p Lapis Bumi/ Coffee layer cake recipe from : my sister connie Ingredients A: 450g butter B: 10 eggs C: 388g condensed milk (i reduced to 300g) 300g Kaya (i used Glory brand) D: 270g plain flour 200g Horlick E: 5 tsp instant coffee powder add 2 tbsp warm water to diluted (i added 6 tsp with 3 tsp warm water) To do: 1) Beat A till pale and fluffy. Add in B, one egg at a time and blend well. 2)