Cookings By Maria

Blueberry Cheese Tarts

• By admin_maria
• September 14, 2016
• 2 Comments

Blueberry cheese tarts…… A party celebration at your home would be perfect with this homemade tarts. The crispy tart shells are made from a fine pastry recipe. The tart shells can be baked in advance and store it for 1-2 weeks. Whenever we prefer to have the tarts, then just prepare the cream cheese, some fruit filling/jam, top it up on the shell crust, bake them for a little while…. it’s done.

Recipe serves 50pcs-60pcs : 5cm tart mold

Ingredients for the pastry crust :

• 250gm Butter/margarine (medium cold)
• 120gm Icing sugar
• 1 Egg (grade C)
• 2 Teaspoon essence vanilla
• 500gm All purpose flour (tepung gandum)
• 2 Teaspoon ice/cold water

Let’s make the tart crust :

Prepare the required ingredients. Butter/ margarine have to be medium cold.

Note : Icing sugar can be substitute with castor sugar as well.

Using spatula, beat the butter and sugar till it turns to be creamy (6-8 minutes).

Now add in the egg and vanilla. Give a good stir. Slowly add in the flour batch by batch. In between add in the ice/cold water (2 teaspoon).  Add the balance of the flour, stir and mix the dough well.

Now use hand, to knead the dough ( 2-3 minutes). The dough will be soft. Wrap them with plastic/cover with tight lid, let it chill in refrigerator compartment for 15-30 minutes.

Get the dough from refrigerator, then start to make the tarts. Press and shape them to fine sizes to fit the mold (as in picture), trim off the excess dough. It takes about 1/2 – 1 minutes to shape them on the mold.

Use fork to prick few holes on the dough (at the bottom). This tiny holes will release the air  from the dough, so that the tarts are baked flat bottom.

Pre heat the oven 170 Celsius. Bake the tart crust for 15-20 minutes.

The shell crust is ready. Keep them in air tight container. The shells can be stored up to 1-2 (or more) weeks at room temperature.

Ingredients for the Blueberry Cheese Filling :

• 500gm cream cheese
• 50gm butter (medium cold)
• 2 Eggs (grade c)
• 1 Teaspoon lemon juice/essence
• 120gm Icing sugar
• Some blueberry filling/jam

For the decoration :

• Pink/purple food coloring (optional)

Let’s prepare the cheese filling :

Prepare the required ingredients.

It’s suggested that the cream cheese to be medium cold (take them out from refrigerator, just about 20 minutes before using them). This is just to ensure the cream cheese filling is firm/ not watery at later part.

Beat the cream cheese, icing sugar and butter, without any lumps. Do not over beat the cream cheese here.

Add in the eggs, lemon juice and continue to beat the mixture, just a little while.

In a baking tray, arrange the baked tart shells. Fill in the shells about 1/4 teaspoon of blueberry filling. Then pipe in the cream cheese on it. Note : It is suggested to keep the balance of prepared cream cheese filling in the refrigerator whenever not using them (while baking the other tarts).

For the design drawings : In separate bowl, scoop about 2 tablespoon of prepared cream cheese and mix it with few drops of food coloring (own choice of color).

Use tooth pick to make some design as in picture.

Preheat the oven to 170 Celsius. Bake the tarts for 5-10 minutes. Touch the top of the cream cheese, if it doesn’t stick on your fingers, than it’s done.

Note : Over baking it might let the cheese topping start to crack.