Excess tart shells + cheese about to expire = mini cheese tarts.
Easy peasy cos the tart shells are pre-made, so all I had to do was to bake the shells, make the cheese filling and bake again!
My son wanted to help so I got him to fill the shells with the cream cheese mixture. He's more descriptive now, and it's a joy to hear his comments and questions.
Found this recipe from the facebook group Baking's Corner, since someone posted just a couple of days ago, hence the inspiration.
Cream Cheese Filling
500g cream cheese
40g butter
2 eggs
120g sugar
Beat all the ingredients together until no lumps, using a handheld electric mixer. Scoop a tablespoonful of filling and fill the baked tart shells.
Note: Tart shells were baked at 180 degrees Celsius for 14 minutes and left to cool before filling can be poured in.
Bake the filled cheese tart for 10-12 minutes untill cooked.
The tart shells have a milk powderish taste, which doesn't feel like what shortcrust pastry should be like. This is my second time using, the first was egg tart, and I'm left with a bit more for another batch of maybe fruit tarts haha. While it's a quick alternative, just grab from Phoon Huat and bake, taste-wise I wouldn't get it again. It's time to create my own tart shell dough, no matter how laborious it is.
Easy peasy cos the tart shells are pre-made, so all I had to do was to bake the shells, make the cheese filling and bake again!
My son wanted to help so I got him to fill the shells with the cream cheese mixture. He's more descriptive now, and it's a joy to hear his comments and questions.
Found this recipe from the facebook group Baking's Corner, since someone posted just a couple of days ago, hence the inspiration.
Cream Cheese Filling
500g cream cheese
40g butter
2 eggs
120g sugar
Beat all the ingredients together until no lumps, using a handheld electric mixer. Scoop a tablespoonful of filling and fill the baked tart shells.
Note: Tart shells were baked at 180 degrees Celsius for 14 minutes and left to cool before filling can be poured in.
Bake the filled cheese tart for 10-12 minutes untill cooked.
The tart shells have a milk powderish taste, which doesn't feel like what shortcrust pastry should be like. This is my second time using, the first was egg tart, and I'm left with a bit more for another batch of maybe fruit tarts haha. While it's a quick alternative, just grab from Phoon Huat and bake, taste-wise I wouldn't get it again. It's time to create my own tart shell dough, no matter how laborious it is.
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