Why It is Easier To Fail With Baking Recipes Than You Might Assume
Haha. It seems I can not get enough of Bake Cheese Tarts eh?
Anyways, the purpose of this submit is to update one more refinement/modification to the previous recipes, catering to particular variety of tarts, in addition to variation in ingredients used. I'm also very forgetful lah, so all these recipes posted are like immediate references for me to remember what substances to buy every time (as an alternative of having to jot down a purchasing record every time) :p
For the tart dough, instead of utilizing icing sugar, I used caster sugar as an alternative as a result of I ran out of icing sugar (which I believed I had, foolish me). However the consequence turned out to be nice, the tart pastry is extra crunchy like biscuit and nearer to the unique =D
For the cheese custard, since I used caster sugar, it was added together with the cheeses as a substitute of later half with the corn starch (previous recipes). Cheese-smart, I added a bit of slice processed cheese and mixed shredded cheese, no problem in any respect.
So, like I all the time mention, be happy to adjust the substances to go well with personal desire.
For the tart pastry and cheese filling preparation, I made them in 2 batches, i.e. 27 tarts per batch (24 + three extras). I at all times make a couple of extras to cater for style-take a look at and rejects (yep, I broke one tart case accidentally and a few of the tarts got browned and didn't match with the remainder :p). Why didn't I make all forty eight (or quite 54) of them at one go? I think it is easier to handle and QC, though barely extra work.
Yay, the perk about baking for others, I can style-check legitimately without having to bake a contemporary batch for myself, too sinful lah. Extras additionally go to my kiddo (poor kiddo, can solely eat rejects, LOL!).
I really like these 12-gap cupcake boxes from Phoon Huat which pack the cheese tarts completely.
Bake Cheese Tart
* makes 27 tarts utilizing 7cm fluted cutter/4cm base tart case
* The recipe will be halved
(A) Tart Dough
- 300g all purpose flour
- 60g caster sugar
- 150g salted butter, lower into cubes, cold
- 3 egg yolks (common dimension egg)
- 1.5 tsp recent milk
(B) Cheese Custard
- 190g Philadelphia cream cheese
- 3 pieces Kiri cream cheese
- 2 slices Kraft singles processed cheese
- 30g blended shredded cheese (mozzarella, cheddar, parmesan)
- 100g mascarpone cheese
- 60g salted butter
- 200g Hokkaido milk
- 60g caster sugar
- 24g corn starch
- 2 eggs (regular dimension egg)
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 egg yolk + milk (mixture for brushing on high of custard)
Steps
1. Start with tart pastry. 15. For meeting. Preheat and bake the tarts at 180 degree celsius, fan mode for 10mins. Remove from oven and place on wire rack to cool After the tart pastry is cooled slightly, remove from the case and let cool utterly earlier than use. Add all goal flour and caster sugar into a mixing bowl, combine well. Place the pot into a larger pan/pot/wok with barely simmering water. 7. Wrap the dough and place in fridge to rest for about 1 hour. Mix till effectively-blended, the mixture will thicken slowly. Use a 7cm fluted cutter to stamp the dough. Keep stirring the mixture till the whole lot is melted. 8. While waiting, prepare the cheese custard. 18. Bake the tarts at 235 degree celsius prime and backside heat, for 8-10 mins. Watch closely in direction of final 2 minutes to prevent over-browning. Place on a bit of clingwrap. 2. Using finger suggestions, break the butter and rub the butter into the flour mixture, till it resembles bread crumbs. Remove the dough from fridge. *If preparing prematurely, switch the custard to a piping bag and store the bag in the fridge until prepared to use. 17. Pipe the custard into the cooled tart pastry, form slightly domed. Add cold salted butter cubes. Before using, let the dough soften at room temperature barely. 16. Preheat oven to 235 diploma celsius high and bottom heat. 6. Form the dough into a rectangle flat parcel. 4. The mixture will come collectively and thereafter, use fingers to form the mixture right into a dough. 14. Using finger ideas, gently press and mold the dough into the tart case. This is the bain marie methodology, to create a gentle and uniform heat for cooking custard. 5. Add fresh milk, the dough will grow to be barely pliable. Use a fork to poke holes at the bottom of the tart instances. Dust a baking mat (and rolling pin) with flour, roll the dough thinly, about 3mm thickness. Before using, let the custard return to room temperature. Add all the cheeses, salted butter, milk and caster sugar into a small pot. 11. Let the custard cool barely and sift into another bowl. 9. Once the mixture has melted, add sifted corn starch. Place the cut dough over a tart case (5.5cm top/3cm base) and gently press it downwards. Best eaten heat, freshly baked. Taste the custard and if desired, add some sea salt to increase intensity of cheese taste. 12. Back to the tart pastry. 3. Add egg yolk to the mixture, use a scrapper to combine the egg yolk into flour mixture. Brush custard evenly with egg yolk-milk mixture. 13. Use a steel scrapper (dust with flour) to lift up the reduce dough. There could also be some wonderful lumps and grainy bits in the custard, sifting will yield a extra velvety smooth custard. *If making ready in advance, store the molded tart dough in plastic container, or every piece of cut dough not molded into case but - separating with baking paper or plastic sheet in between, then store container in the fridge. Let the custard cool down completely and transfer to a piping bag. 10. Add eggs, lemon juice and vanilla extract. Mix till effectively-blended, the mixture will additional thicken into custard. 19. Once baked, take away from oven and place on wire rack to cool.
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