Baked these cute little treats - mini cream cheese tartlets. Creamy cheese fillings lightly flavored with lemon juice & grated rinds. Love it when eaten while it's still warm, the cheese texture like lava cream cheese. When you keep overnight in fridge, cheese texture will be slightly firm up. Both taste great nonetheless.
Ingredients: (makes 12 mini tarts size) 4.5cm x 2cm deep cups
Tart shell:
45g Butter
22g Icing Sugar
1/8 tsp Salt
15g Beaten Egg
90g All Purpose Flour
Step by Step to make tart shells:
1. Whisk softened butter with icing sugar and salt till pale and smooth.
2. Add in 15g of beaten egg.
3. Fold in the all purpose flour and combine into a smooth dough. Wrap the dough in a sheet of cling wrap. And refrigerate it for about 20 minutes.
4. Divide dough into 12 portions (about 14-15g each) and roll them into balls. Oil the moulds with some butter. Gently pressed and shape the dough into the tart mould evenly.
I'm using the tart presser. If you don't have it, just pressed with fingers.
5. Prick the base of the tart shell with a fork to create some ventilation holes for steam to escape.
6. Place the tart moulds in a baking tray, and bake in a preheated oven toaster at 180℃ for about 16-18 minutes, or till the tarts slightly brown. Top & bottom heat.
7. Remove tart shells out from the oven and let it cool down. Transfer to airtight containers to store.
Ingredients for cream cheese fillings:
80g Cream Cheese
20g Castor Sugar
6g Butter
33g Beaten Egg
1/4 tbsp Lemon Juice
1/4 tsp Lemon Zest
Step by Step to make cream cheese fillings:
1. Beat cream cheese, castor sugar, butter, lemon juice and zest at medium until smooth.
2. Add in beaten egg gradually until well combined.
3. Carefully spoon mixture into tart shells.
4. Bake in preheated oven at 170℃ for about 10 minutes or until cheese surface clean to touch.
Happy Cooking.