A classic cheese tart with a crispy shell and creamy cheese filling. Though it may appear to have many steps, the recipe is straightforward when followed methodically. Using quality ingredients like Anchor cream cheese ensures excellent results. The shell is crispy on the outside while the cheese filling is rich and creamy inside.
food colouringfor decoration pattern~a few dropsest.
Steps
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1
Cube the cold unsalted butter and weigh out 125g. Allow it to soften slightly until workable.
2
Crack an egg and separate the yolk from the white. Use only the yolk.
3
Sift 40g of icing sugar through a sieve to break up any lumps that may have formed during storage.
4
Weigh out 250g of plain flour and set aside.
5
Place the softened butter in a large bowl. Add the sifted icing sugar and beat the butter until light, creamy, and fluffy using a spoon or by hand.
6
Add the salt and then the egg yolk, stirring until fully incorporated. The mixture will turn a nice yellow color.
7
Gradually add the flour while stirring, incorporating it little by little until combined. The dough will appear crumbly.
8
Once all the flour is incorporated, knead the dough by hand until it becomes smooth and no longer sticks to your fingers.
9
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to stabilize it.
10
Cut 250g of cream cheese into small pieces to help it soften more quickly.
11
Squeeze fresh lemon to obtain 1 teaspoon of juice and set it aside.
12
Place the softened cream cheese in a large bowl and press it with a spatula or spoon until it becomes completely soft and smooth.
13
Add 50g of icing sugar and beat until well combined.
14
Add 1 egg yolk and beat until fully incorporated.
15
Add 15g of softened butter and 1 teaspoon of fresh lemon juice to enhance the flavor.
16
Finally add 60ml of whipping cream to make the filling more creamy and rich.
17
Transfer the filling to a bowl, cover it, and refrigerate temporarily while preparing the tart shells.
18
Remove the dough from the refrigerator and unwrap it. Pinch off small pieces and press them gently into 4.5cm tart molds.
19
Starting from the center, gently press and even out the dough. Push it up the sides while rotating the mold to ensure even coverage.
20
Trim any excess dough from the edges of the tarts using a small scraper or knife to create clean edges.
21
Prick the bottom of each tart shell with a fork to prevent air bubbles from forming during baking.
22
Preheat the oven to 160°C. Place the tart shells in the oven and bake for 10 minutes or until the edges turn light golden.
23
Transfer the cheese filling into a piping bag without a nozzle. Pipe the filling into each baked tart shell. Using a piping bag is faster and neater than using a spoon.
24
Prepare the food coloring. Pour each color (such as red and green) into separate piping bags and snip the tip of each bag to create fine lines for drawing.
25
Draw decorative patterns on each cheese tart according to your creativity.
26
Keep the oven at 160°C. Bake the decorated tarts for 5-7 minutes until the cheese filling is fully set.
27
Remove the tarts from the oven and allow them to cool completely before transferring to a serving plate.
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