Cream Cheese Tartlet

You will love the taste of it, a little sour, a little sweetness~

~Enjoy baking~

Please enter for the recipe...

For the Tart Shell

Chopped Butter at RT 60g (RT - Room Temp)

Icing Sugar 25g

Salt A Pinch 

Egg 20g

Plain Flour 100g

For the Cheese Cream Filling

Cream Cheese at RT 150g

Sugar 50g

Egg Yolk 2pcs

Double Cream 50g

Chopped Lemon Zest 1pc of Lemon

Tools you may need

       or   

   or         

1. Preheat oven at 180C.

2. Use a Whisk to beat up the butter till no lump.

3. Add in the icing sugar and salt and whisk till pale white.

4. Whisk in the egg little by little to prevent curdling. Whisk till mixture is well combined.

5. Put all flour in at once, and blend well using spatula. Do not overwork the dough as it will hardens the final product.

6. Air-tight wrap the dough with cling wrap, and let the dough rest in fridge for at least 1hour before rolling it out.

(Tick tock tick tOck.... after 1hr)

7. Roll out the dough, and put onto mould accordingly.

8. Prick the base of the dough in the mould by using fork a few times.

9. Let it rest at RT for 1hr before baking it.

10. Bake for 12mins, or the empty tart shell starts to turn yellow.

11. Remove tart from mould while it is warm, and cool it on cooling rack.

12.  Put the cream cheese in a mixing bowl, add in sugar and whisk till well blended.

13. Add in Egg Yolk one at a time and whisk well.

14. Add in double cream and lemon zest and whisk well.

15. If the mixture is too runny, put on Baine Marie, whisk the mixture till anglaise sauce stage. Do not use high heat as it will cook the egg yolk in the mixture.

16. Pour the mixture accordingly into the cooled tart shell and bake for 15mins.

17. Cool it down on cooling rack, and then store in the fridge. Sprinkle icing sugar on top just before serving.