Wednesday, August 3, 2011

Mulberry Cheese Tart

I've not been baking tarts for ages!! Should really thanks to the current month theme of Aspiring Bakers :D if not I won't be baking tarts any sooner :D

Recipe adapted from Alan Ooi 'In The Mood For Pastries & Tarts'

Sweet Tart Pastry (enough for 36 tarts)

  • 250gm butter
  • 100gm icing sugar
  • 1 large egg
  • 1/2 vanilla essence
  • 450gm plain flour
  1. Using a electric whisk, cream butter & icing sugar until fluffy.
  2. Add egg and vanilla essence, beat till combined.
  3. Sieve over flour in batches and beat till just mixed.
  4. Gather dough together and store in air-tight container and chill lightly before used. (the dough should not be sticky and is easy to handle)
Mulberry Cheese Tart (17 tarts)
  • sweet tart pastry (as above)
  • 250gm cream cheese
  • 50gm icing sugar
  • 15gm butter
  • 1 egg
  • mulberry jam (or any other jam)
  1. Press pastry (approx 25gm) into tart mould. Bake at 160 deg cel for 15mins. Remove and set aside.
  2. Using a electri whisk, beat cream cheese, icing sugar & butter until creamy.
  3. Add in egg and beat till combined.
  4. Scoop mixture into piping bag. Pipe batter into pre-baked tarts. Spoon some mulberry jam over and swirl lightly with a toothpick to create patterns.
  5. Bake in preheated oven at 180 deg cel for 10-12mins. Cool completely before unmoulding.

Aspiring Bakers #10: Easy as Pie (August 2011) hosted by Janine of Not the Kitchen Sink!


CheezyHeart said...

Hi there,
may i ask do we need to grease the tart case before pouring in the batter? i worry it will not come out easily after bake :P Hv yet tried baking tart. thks

Peng said...

Cheezyheart...i did not grease the it and is still removable without breaking the tarts :D

CheezyHeart said...

thank you, i almost forget posting this qns but still went ahead to make it, u're right, it came off easily w/o much troubles :)

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