Ingredients
- Tart
Shells
- 200
grams Butter
- 70
grams sugar (depending on taste)
- 125
grams flour
- 1 egg
- Filling
- 200
grams cream cheese
- 25
grams butter
- 50
grams sugar
- 25
ml whipping cream
- 20
grams flour
- 1 egg
- Blueberry
Jam
Method
- Preferably,
make the tart shells a day before.
- Cream
butter and sugar until pale and fluffy. Add in egg.
- Sift
flour in in two batches until the butter mixture firms up. Knead into
dough and chill in refrigerator until workable.
- Separate
dough into portions and press evenly intp tart moulds. Alternately, roll
out the dough and cut out circles with a cookie cutter and press into tart
moulds.
- Bake
in preheated oven for 10-15 minutes or until golden at 200℃. Chill in fridge for a couple of hours,
preferably overnight.
- Meanwhile,
cream the cream cheese, butter and sugar until creamy.
- Add in
egg and beat until incorporated. Stir in the whipping cream.
- Sift
in the flour to thicken the mixture. Alternate whipping cream and flour if
the mixture gets too thick or watery.
- Spoon
the cream cheese filling into the tart shells. It will rise slightly in
the oven, so fill halfway will do.
- Drop
teaspoons (or more!) of blueberry jam onto the middle of the filling and
swirl with a chopstick (toothpick) to achieve a marbled look.
- Bake
in preheated oven at 150℃ for
ten minutes or less until the surface of the filling is firm but not dry.
- Serve
chilled.
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