Thursday, December 20, 2012


Sweet crust pastry:
100g butter
100g icing sugar
1 egg
225g plain flour

200g cream cheese
40g castor sugar
20g butter
1 small egg
20g whipping cream
15g plain flour
3 tbsp canned blueberry pie filling


To prepare the pastry

Combine flour, sugar, butter & egg in a food processor.

Mix & blend until a smooth dough is formed.

Put into a plastic bag or wrap in cling film.

Chill in the refrigerator for 25-30 minutes.

When chilled, roll out pastry on a lightly floured tabletop.

Cut out circles to fit tart moulds, then carefully 
line the greased moulds with the pastry.

Press & trim the edges.

Prick the base with a fork.

Bake the cases blind in a preheated oven at 190°C
for 5-6 minutes, allow to cool.

To prepare the filling

Beat cream cheese, butter & sugar until light &
 smooth, then add the egg.

Continue to cream until well blended.

Mix in whipping cream until combined.

Lightly stir in flour & mix until well incorporated.

Spoon the mixture onto the pre-baked tart shells.

Add a little filling of your choice.
( Raspberry, coffee, blueberry ect…)

Use a toothpick to swirl it to create a marble effect.

Bake the tarts at 200°C for about 10-13 minutes.

Remove from the oven to cool a while before serving.

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