Sunday, March 26, 2017


 Original recipe uses Blueberry Pie Filling but I changed to Nutella as I don't have Blueberry Pie Filling in my pantry...

adapted from :

Crust Pastry :  (serves 45 pcs)

80  gm  butter, at room temperature
30  gm  margarine
55  gm  icing sugar
1/8  tsp  vanilla extract
30  gm  egg  (lightly beaten and weigh 30 gm)
225  gm  plain flour
1/2  tbsp  milk powder

Cheese Filling :

250  gm  cream cheese, at room temperature
25  gm  butter, at room temperature
45  gm  fine sugar
1  egg, grade A
35  gm  evaporated milk *
20  gm  plain flour

Other Ingredients :  Nutella

Ingredients for Apricot Glaze :  (optional)

70  gm  apricot jam
3/4  tsp  hot water

Directions :

1.  Preparing the crust :  Mix together butter, margarine, icing sugar and vanilla extract, beat over medium speed until light and fluffy.
2.  Add in eggs gradually, mix until well blended.
3.  Add in flour and milk powder, mix well (add in some extra flour if the dough is too sticky).
4.  Preheat oven to 190'C/375'F.
5.  Put some dough into tart mould (7cm), cover with a piece of cling wrap, top with a smaller tart mould (6.5cm), press down to fill dough into the larger mould.
6.  Trim the extra dough off, then prick the bottom with a fork to create some holes.
7.  Bake in the preheated oven at 190'C/375'F for about 15-16 minutes, or until golden brown.

Prepare Cream Cheese Filling :

1.  Mix together cream cheese, butter and sugar, beat over low speed until smooth (Reminder :  Cream cheese must be at room temperature to ensure a smooth and creamy filling).
2.  Add in egg, mix until well blended.
3.  Add in evaporated milk and flour, mix until well combined.  (Reminder :  If the cheese filling is too thick, add in some extra evaporated milk; if it is too runny, add in some extra flour).
4.  Put the cream cheese filling into piping bag.

Making Nutella Cheese Tart :

1.  Preheat oven to 200'C/390'F.
2.  Fill the baked crust with cream cheese filling, top with nutella then swirl with wooden stick to create marble effect or any desired design.
3.  Bake in the preheated oven for 10-13 minutes.  After removing from oven, set aside to cool for 15-20 minutes on a wire rack.
4.  Preparing the apricot glaze :  Mix together apricot jam and hot water in a small bowl.  Heat up the jam by sitting the small bowl in hot water to dilute it, then strain through a sieve/strainer.
5.  Unmould the tarts, then brush the top with apricot glaze.
6.  Keep the chocolate cheese tarts refrigerated for a few hours until fully chilled before serving.

NOTE * :  You may replace evaporated milk with whipping cream if you want the cream cheese filling to have a richer taste.  (Original recipe uses 130 gm blueberry filling)...

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