I did a batch of
egg tarts as tea-break snacks for my husband's colleagues. I saved some of the pastry for the crust for my little experiment. And it turn out quite well too. Looks pretty too!
Ingredients for Crust:- 340g Top Flour
- 230g Butter
- 70g Caster Sugar
- 1/2 Beaten Egg
Ingredients for Cream Cheese filling:- 220g Cream Cheese, softened
- 390g Condensed Milk
- 10ml Lemon Juice
- 1 teaspoon Vanilla Extract
Other ingredients:- Fruit, like Blueberries, Strawberries, Grapes, Kiwi. (I used Raspberries)
- Icing sugar for dusting (optional)
How to do it:- Beat butter and sugar until creamy.
- Add egg into mixture and mix until combined.
- Add flour and mix into a dough.
- Cover dough with cling wrap and keep in the fridge for 30 minutes.
- Weight dough into 10g each (depending on size of mould) and press into moulds or muffin tin.
- Preheat oven at 180C and bake for 10 minutes of till the crust is slightly brown
- Remove and set aside to cool.
- To prepare the cream cheese filling, beat cream cheese till fluffy.
- Add the rest of the ingredients and continue beating till smooth.
- Cover and refrigerate till ready to pipe.
- When ready to serve, just pipe enough cream cheese into the tart and top with fruit. Dust on some icing sugar if you like.
Note:
- I rolled the dough into a ball and flatten it before put it into the muffin tin.
- What you see here are mini tarts. They are about 4cm in diameter.
- The recipe here can make more than 50. So cut the ingredients if you do not intend to make so much.
- Click HERE for printer-friendly version of an original recipe.
:.