Blueberry Cheese Tarts
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Blueberry Cheese Tarts

Another one of my childhood delights! Remember the Malaysian cooking motto: agak-agak lah! The measurements in these recipe are subject to change according to taste. Just follow your heart :)

Yoru

Ingredients

  1. Tart Shells
  2. 200 grams Butter
  3. 70 grams sugar (depending on taste)
  4. 125 grams flour
  5. 1 egg
  6. Filling
  7. 200 grams cream cheese
  8. 25 grams butter
  9. 50 grams sugar
  10. 25 ml whipping cream
  11. 20 grams flour
  12. 1 egg
  13. Blueberry Jam

Method

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    Preferably, make the tart shells a day before.

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    Cream butter and sugar until pale and fluffy. Add in egg.

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    Sift flour in in two batches until the butter mixture firms up. Knead into dough and chill in refrigerator until workable.

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    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.

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    Bake in preheated oven for 10-15 minutes or until golden at 200℃. Chill in fridge for a couple of hours, preferably overnight.

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    Meanwhile, cream the cream cheese, butter and sugar until creamy.

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    Add in egg and beat until incorporated. Stir in the whipping cream.

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    Sift in the flour to thicken the mixture. Alternate whipping cream and flour if the mixture gets too thick or watery.

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    Spoon the cream cheese filling into the tart shells. It will rise slightly in the oven, so fill halfway will do.

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    Drop teaspoons (or more!) of blueberry jam onto the middle of the filling and swirl with a chopstick (toothpick) to achieve a marbled look.

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    Bake in preheated oven at 150℃ for ten minutes or less until the surface of the filling is firm but not dry.

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    Serve chilled.

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