BLUEBERRY CHEESE TART
adapted from : Bake the Talk@Catherine Goh
Tart Pastry :
120 gm butter, room temperature
60 gm icing sugar
1 egg (I use large egg@grade A), room temperature
250 gm plain flour
Instructions :
1. Whisk butter and icing sugar till light and fluffy.
2. Add in egg, mix well. Sift in flour and form into a dough.
3. Cling wrap the dough and keep in the fridge about 1 hour.
4. Weight each dough 30 gm, press into tart mould.
5. Bake in preheated oven 180'C for 10-15 minutes or until slightly brown at the edge. (depending on your oven). Let it cool while you start making the filling.
Cheese Filling :
250 gm cream cheese, room temperature
50 gm icing sugar
1 egg (grade A), roo temperature
Blueberry jam (original recipe use Strawberry jam)
Instructions :
1. Whisk cream cheese and icing sugar till well combined. Add in egg, mix well.
2. Scoop one teaspoon blueberry jam/strawberry jam into the prebaked tart, covered by cream cheese filling.
3. A small drop of blueberry jam/strawberry on the surface, use toothpick to create some swirl pattern.
4. Bake in preheated oven 180'C for 5-10 minutes, just until it sets. (depending on your oven).
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