Yummy cheese tarts and nobody can resist them. I try to bake my own since it was quiet expensive when buying and it had become one of my family favourite dessert but you’ll have to be very patient since it needs longer time to prep and to make. for the pastry I use Anna Olson recipes :
Yield : 96 pieces – 4.5 inch tart crust.
1 cup unsalted butter @ room temperature
1/3 cup granulated white sugar
2 large egg yolks
1 large whole egg
13/4 cups all-purpose flour
1 teaspoon salt
Cream butter and sugar together until smooth.
Add egg yolks and whole eggs one at a time, stirring well after each addition.
Stir in flour and salt, mixing until dough comes together.
Shape into a disc, wrap and chill for at least 2 hours before rolling.
On floured surface, knead dough 2 @ 3 times.
Roll to 1/4 inch, cut out round. Place in the tart shells, dock the surface with a fork, chill 20 minutes.
Bake 18-20 minutes, 177 degree Celsius.
Cream Cheese Filling Recipe
8 ounces cream cheese @ room temperature
1/4 cup granulated white sugar
1 egg yolk
1 teaspoon vanilla extract
Beat cream cheese, butter and sugar until light and smooth, then add the egg. Continue to cream until well blended.
Blueberry Filling – store-bought
Pipe in blueberry filling into prebaked tart shell . Cover with cream cheese. Add a little blueberry filling.
Bake the tarts at 200°C for about 10-13 minutes. Remove from the oven to cool a while before serving.