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 :)
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 :)
Cooking Instructions
- 1
Preferably, make the tart shells a day before.
- 2
Cream butter and sugar until pale and fluffy. Add in egg.
- 3
Sift flour in in two batches until the butter mixture firms up. Knead into dough and chill in refrigerator until workable.
- 4
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.
- 5
Bake in preheated oven for 10-15 minutes or until golden at 200℃. Chill in fridge for a couple of hours, preferably overnight.
- 6
Meanwhile, cream the cream cheese, butter and sugar until creamy.
- 7
Add in egg and beat until incorporated. Stir in the whipping cream.
- 8
Sift in the flour to thicken the mixture. Alternate whipping cream and flour if the mixture gets too thick or watery.
- 9
Spoon the cream cheese filling into the tart shells. It will rise slightly in the oven, so fill halfway will do.
- 10
Drop teaspoons (or more!) of blueberry jam onto the middle of the filling and swirl with a chopstick (toothpick) to achieve a marbled look.
- 11
Bake in preheated oven at 150℃ for ten minutes or less until the surface of the filling is firm but not dry.
- 12
Serve chilled.
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