In a food processor, combine together the flour with the brown sugar and salt until well mixed. 60g raisins, soaked in 2 tbsp rum and 1 tbsp boiling water for 20 minutes.
BAKED CHEESE TART RECIPE PROFESSIONAL
This little flourish can help hide any imperfections on the fluted edge but gives it a professional finish. This makes more pastry than is needed to line the tart but that is for the decoration, which is a flower wreath placed on top of the tart and dusted with icing sugar. I use eggs as the binding agent which makes this pastry fantastically tender. The raisins simply need to be soaked in the rum before you start baking – the longer the better! Like a custard filling, it is baked until the centre has a slight wobble to it as it will continue to cook and set after coming out of the oven.Īnd to play on the caramel theme, I decided to make a brown sugar pastry, which follows the same method as normal shortcrust pastry except it is made with brown sugar. My tart filling is inspired by cheese tarts and is a cream cheese based custard which has rum-soaked raisins inside for little bursts of sweetness. For an Asian style tea break, I recommend the following recipes.While I didn’t want the hassle of as many layers in the tart, I did like the idea of having contrasting creams alongside the tart filling, and for caramel week, topping the tart with caramel cream was the easiest way. These cheese tarts are great for afternoon tea. Don’t forget to brush the egg wash on them before baking. You can always make the warm cheese tarts by baking them straight from the freezer. Freezing the cheese tarts will last one week.Īnother quick and easy way to store the cheese tarts is to freeze them before baking. If you like chilled cheese tarts, you can refrigerate them in an airtight container or plastic bag for up to 3 days. There are several ways to store cheese tart:
BAKED CHEESE TART RECIPE HOW TO
The creamy baked cheese filling tastes like ice cream after refrigerated! How to Store Cheese Tarts? They can also be served chilled and frozen. Serve Japanese cheese tarts warm and fresh off the oven. Frequently Asked Questions How to Serve Baked Cheese Tarts? It helps to reduce the lumps in the mixture and creates a smooth texture for the filling. Since the filling is not cooked in this recipe, softening the cream cheese at room temperature beforehand is essential. This step prevents the shell from popping up from the bottom after baking, which bring more volume to the cheese filling. To make a flat and even tart shell, gently press the dough into the mold and prick the bottom with a fork. Prepare the dough with chilled butter, milk and eggs to create a crumblier crust for the cheese tarts.
Remove the frozen cheese tarts from the freezer and egg wash them immediately. Freeze the cheese tarts for 4 hours until firm. Transfer the cheese filling to a piping bag and squeeze it in the middle of the cooled tart shells. Finally, sift the corn starch into the mixture and whisk well. Continue mixing the mixture while adding heavy cream in three portions. Use a spatula to mix cream cheese and sugar in a bowl. Soften the cream cheese at room temperature before combining it with the sugar to reduce lumping. Remove the tart shells from the mold when they cool down. Preheat the oven to 410☏ (210☌) and bake the tart shells for 15 minutes or until golden brown. Press gently to even out the pastry dough and cut the excess dough from the edge. Use a 2.6-inch mini tart mold and fill it with a small portion of the dough.
Knead the dough until smooth with your hands.Īrrange the dough into a tart mold. Continue whisking the mixture while adding the egg yolk one at a time. Beat the mixture with an electric hand whisk constantly until crumbs form. The cheese tart filling calls for four ingredients:Ĭombine flour and sugar in a bowl and whisk them with chilled butter cubes. How to make cheese tart shells? The buttery and flaky tart shells call for the following ingredients:
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