Cheese Tartlet

Though my girl loves tarts especially egg tart, I hardly made tarts because my skill in molding the pastry to the tart tin is terrible.  Due to my warm hands, the pastry often melts before I even had a chance to do it properly plus I like my crust to be thin too so it became really challenging.  The sticky dough thus frustrates me a lot as I cannot do a good job.
I was eyeing on this tart press for the longest time but it was really expensive here.  I did enquire with an online shop in Malaysia but it turned out that they have big difference in quote to a Singaporean and to a Malaysian.  After conversion, there is no difference if I get it in Singapore.    
Anyway, recently during my KL trip, I managed to buy a tart press and I was delighted.
ET’s Cheese Tartlet greeted me this morning during my morning FB read.  With this cool wet weather, I guess it will be the perfect time to bake some tarts for my princess and since I have some cheese blocks in the fridge, Egg tart will have to wait.

Findings: This recipe is so easy to put together and it tasted yummy too.  Going to share some with my neighbor.

The crust is crunchy and not too sweet.

I have added in some berries jam so my cheese mixture was just nice to fill up all 49 pcs.  

Thanks ET for sharing such a nice recipe.  

SourceWhat you need:2" tart

yield : 49 pcs

Crust
160g butter
40g castor sugar
half egg, beaten
250g plain flour 40g almond flour
Method:
Cream butter and sugar until light and fluffy.
Beat in egg.
Add in flour and mix until it forms a dough.
Mold into the tart tin and bake 170°C for 20minutes.
Filling
250g cream cheese. Leave it in room temp for 15 minutes
15g butter
50g icing sugar
30g beaten slightly
10g non dairy whipped cream, optional *
½ tsp vanilla
Method:
Beat cheese, butter and icing sugar until light and fluffy.
Add in the egg little by little.
* If batter is too heavy, FOLD IN GENTLY the whipped cream
Assembly
Arrange shells in a tray
Put in flavor filling like choc kr blueberry, Nutella etc
Pipe cream cheese onto the shell.  Hold the bag horizontally. Squeeze the cheese into the shell.
Bake at 170°C for 10 to 15minutes.
It is done when the cheese no longer sticks to your fingers.If you have enjoyed this post by Rumbling Tummy, be sure to follow this Rumbling Tummy on Facebook, Instagram, Pinterest, Twitter and Google+ .