蓝莓芝士挞 (Blueberry Cheese Tart II)

Blueberry Cheese Tart again! My second attempt using the same recipe

Crust:

• 140g Unsalted Butter
• 70g Icing Sugar (sifted)
• 280g Low Protein Flour (sifted)
• 40g Egg
• 1 teaspoon Vanilla Essence

Method:

1. Put in butter, sifted icing sugar and sifted flour into a mixing bowl.
2. Blend until mixture resembles coarse bread crumbs.
3. Add egg and vanilla essence, knead to form a dough. Do not over knead your dough.
4. Wrap dough with cling wrap and refrigerate for 30 minutes.
5. Take a little portion of dough and press dough into tart cases, trim off edge.
6. Use a fork to poke holes in the bottom of tart.
7. Bake in preheated oven at 180C for 12-15 minutes or until golden brown.

Cream Cheese Fillings:

• 125g Cream Cheese
• 30g Castor Sugar
• 10g Unsalted Butter
• 50g Egg
• some Blueberry Jam

Method:

1. To make filling, combine cream cheese, sugar and butter in a clean bowl. Cream all the ingredients until smooth.
2. Add in egg and mix well.
3. Spoon the filling into the tarts. Add some blueberry jam. Use a tooth pick to draw out the jam.
4. Bake in preheated oven at 170C for 8-10 minutes.