Original recipe uses Blueberry Pie Filling but I changed to Nutella as I don't have Blueberry Pie Filling in my pantry...
CHOCOLATE SWIRL CHEESETART
adapted from : mykitchen101en.blogspot.my
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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