Tuesday 24 September 2013

蓝莓芝士挞 (Blueberry Cheese Tart III)

Crust (10 tarts):
  • 70g Unsalted Butter
  • 35g Icing Sugar (sifted)
  • 140g Low Protein Flour (sifted)
  • 20g Egg
  • 1/2 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 (reduce sugar if prefer less sweet)
  • 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.

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