Sweet Shortcrust Pastry
Ingredients:
70g unsalted butter, at room temperature
35g icing sugar
a pinch of salt
1 tsp vanilla extract
20g egg
150g pastry flour, sifted
To make the pastry:
1）Prepare sweet short pastry. Beat butter, icing sugar , salt and vanilla extract with an electric mixer until just combine. Add eggs and beat well. Add flour and fold through completely. Mix batter until a smooth dough and wrap dough in cling film. Place in the refrigerator to rest for at least 3 hours.
2）Preheat oven to 170C
3）Unwrap dough and place on a non stick baking mat. Roll our the dough to thickness 3-5 mm.
4) Gently press dough into tartlet tins. Chill in the fridge for 30minutes then poke holes at the base of the tart cases bake for 12 minutes until tartlets become light brown. Set aside to cool.
Cheese custard (make 7 tarts)
Ingredients:
- 80g cream cheese
- 20g cheddar cheese
- 1 tbsp parmesan cheese
- 15g salted butter
- 50g fresh milk
- 20g icing sugar
- 6g corn starch
- 1 /2 egg
- 1 tsp lemon juice
- 1/4 tsp vanilla extract
- 1 egg yolk for brushing on top of custard
1）Add cream cheese, cheddar cheese, parmesan cheese, fresh milk and salted butter into a small pot. Bain marie method, to create a gentle and uniform heat for cooking custard. Keep stirring the mixture till everything is melted.
2）Once the mixture has melted, add sifted corn starch and icing sugar. Mix till well-blended, the mixture will thicken slowly.
3）Add egg, vanilla extract and lemon juice. Mix till well-blended, the mixture will further thicken into custard.
4）Let the custard cool down completely. ( faster to cool down in the fridge )
6）Fill the cheese custard into a piping bag. Pipe the custard into the tart cases. Brush custard evenly with egg yolk.
7）Grill the tarts at preheated 230C for 6-7 mins.
8）Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked.
