Thursday, April 23, 2015

Homemade Blueberry Cheese Tart.


For cheese filling
500g cream cheese
100g castor sugar
125g butter
1/2 Grade A egg

For the tart crust

375g flour
75g icing sugar
188g margerine
1/2 Grade A egg

To assemble and glaze
1 can Blueberry jam / paste
Piping bag


Mix the cream cheese, sugar, butter and half an egg into a mixing bowl and beat with an electrical hand mixer. Beat until the sugar melted and the texture become smooth and creamy. Leave it aside.
Pour in the icing sugar, margerin and half an egg into another mixing bowl and mix well. Now you can add in the flour by batches and start to knead the dough until it become a playable dough. Take some dough in your hand and start to press it into the tart mould. When all the tart is ready, place it in the preheated oven of 150 ‘C bake for approximately 20 minutes or until it turn golden color.
Take the crust out from the oven and put some blueberry paste into the crust. Once it is done, pour the cheese mixture into a piping bag and start to pipe a small portion of cheese mixture on top of the blueberry paste. To decorate the tart, use another piping bag for the blueberry paste and start to pipe for some pattern that you prefer.
Place the tart into the oven again and bake for another 15 to 20 minutes or until the cheese mixture becomes flat on the surface. Bring the tarts out from the oven to let it cool completely. Served.

Note: Don’t make the crust too thin because it will be soft and won’t be able to hold the cheese. And if you make it too thick, you feel like eating the crust and not the blueberry cheese.

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