Mini Cream Cheese Tart

Dainty mini cream cheese tart in pink. Who can resist? Cute little treats, creamy cheese fillings lightly flavored with lemon juice & grated rinds, decorated with dried rose petals and some gold leafs.

Ingredients: (makes 8 mini tarts size) 4.5cm x 2cm deep cups

Tart shell:

30g Butter

15g Icing Sugar

1/8 tsp Salt

10g Beaten Egg

60g 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 10g 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 8 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:

50g Cream Cheese

40ml Whipping Cream

10g Icing Sugar

3/4 tsp Freshly Squeezed Lemon Juice

1/4 tsp Lemon Zest

1/4 tsp Gelatin + 2 tsp Water

2 tsp Fresh Milk

*1/4 tsp Acai Berry Powder (optional)

Step by Step to make cream cheese fillings:

1. Put a big mixing bowl & the mixer whisk in the freezer first. This will be use later to whip the cream topping.

2. Beat cream cheese and icing sugar at medium speed with 2 teaspoon of fresh milk until smooth. (You can test to try the sweetness here, if you think it's not enough sweet to your taste, you can add abit more icing sugar).

(optional)

I added 1/4 tsp Acai Berry powder to the cream cheese mixture for that pinkish hue.

This is optional, up to your personal preferences.

3. Use the cold mixing bowl & mixer whisk from the freezer just now. Make sure whipping cream is cold. Whisk fresh whipping cream until soft peak and pour into the cheese mixture, fold well.

4. Put gelatin and water in a bowl and soak for a while. Then place it in a double boiler until gelatin dissolved.

5. Pour in gelatin, lemon juice & lemon zest into cheese mixture and mix well.

6. Using a teaspoons, scoop cheese mixture into the tart shells.

7. (Optional) Decorate with gold leaf and some dried rose petals.

8. Set aside in the refrigerator for at least 4 hours to set.