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Sunday, March 6, 2011

Cream Cheese Tarts

                     Today, I will attempt to teach you how to make Cream Cheese Tarts.  These are lovely for tea.  You have to first get ready the ingredients for both the pastry & the filling and then separate them quite far apart as sometimes it is quite easy for one to forget and take the wrong thing.  I would suggest, do like how my Chef used to do when we attended class.  He will measure both sets of ingredient and put them in two different tray & label the tray even he is scared to, accidentally, take the wrong item and then ...

                   Cream Cheese Tarts

             (1)      Ingredient for the pastry

                   125 gm                Butter
                     55 gm                Icing Sugar, sieved
                      Half an egg
                     205 gm              *Plain Flour, sieved
                         5 gm               Milk Powder, opt

             (2)      Ingredients for the Cream Cheese Filling

                          250 gm            Philadephia Cream Cheese [Remove from fridge, thaw 30 mins]
                            25 gm            Butter
                            50 gm            Castor Sugar
                              *1 "B"          Egg approximate weight of a "B" egg is 50 ml
                              1/2 teasp      Lemon juice
                               20 ml           ^Whipping Cream [brands like "Anchor", "Shani"
                                                             cannot use Non-Dairy Whipping Cream as
                                                             that is mainly used for decorating cakes]

              Method for Pastry

           Grease lightly fluted tart moulds.
           Once you start moulding the tarts, pre heat oven at 180 degrees Centigrade for 15 minutes
  1. Remove butter from fridge & let it that for 25 - 30 minutes.
  2. Beat Butter & Flour with a K Beater, short while, do not over beat, till it resembles fine bread crumbs.
  3. Add the sieved icing sugar & half an egg & beat till mixture clings together to form a dough. Remove, pat into a smooth ball, cling wrap & put in fridge for 30 minutes.
  4. Remove from fridge the dough should be soft and pliable.  If it is a little hard as your fridge temp may be colder, take it out and it should be pliable after 5 minutes.
  5. Scale it into 30 gm portions.  Press into 7.5 tart tins, twisting from bottom to the top [you know the Tan Tart moulds?].  Trim edge to get a beautiful edge.
  6. Prick some holes lightly with a fork.  Bake blind in pre heated oven at 180 - 190 degrees Centigrade for 15 minutes [as everyone's oven is different and you should know yr oven].
  7. Remove after 15 minutes, cool for 5 minutes then fill with cream chees filling & further bake for 10 - 12 minutes as long as the filling is not shaky & centre set.
  8. Leave it in the moulds to cool.
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              Method for Cream Cheese Filling

                  Immediately you put in the pastry to bake in the oven start doing this.
  1. Place the thawed Cream Cheese, butter, sugar, lemon rind & beat with K Beater.
  2. Then add 1 Egg, lemon juice & whipping cream. 
                       One comment if you dont have whipping cream for the cream cheese filling, substitute with UHT Milk.  The last time I didnt have the whipping cream I added milk and it was still good.

                      Till my next post, xoxo, Ophelia

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