Tart is another all-time favourite of the family and we always buy them from TK bakery. Today, I’m gonna bake them myself. Bought the tart mould ages ago and had been using them as cupcake mould…but, today, I can use them to bake tart finally! Yay!

I always had the perception tart is hard to manage…after first attempt….I will definitely bake them again! Let’s start!

 

Ingredients for pastry

  • 125g butter
  • 50g icing sugar
  • 250g flour
  • 1 egg (beat them lightly before add-on)

Ingredients for filling

  • 250g cream cheese (my favourite brand is Philadelphia)
  • 50 caster sugar
  • 30g butter
  • 1 egg
  • 50g whipping cream
  • 1 tsp lemon juice
  • 50g plain flour
  • 250g blueberry jam (or any other jam to your likings)

 

Methods

  1. Cut the butter into smaller pieces in mixing bowl. Add in flour and icing sugar. Cut them with table knife to achieve the breadcrumb texture. You may also alternate with fingers to break the bigger lump into smaller pieces. This is to ensure that all the butter pieces and coated with flour and sugar evenly.
  2. Add in the lightly beaten egg and mix to form a dough. Wrap with cling wrap and place them in fridge for 30 minutes.
  3. Cream the cheese and butter till light and fluffy. Add in sugar and mix well.
  4. Add on egg, followed by whipping cream and lemon juice. Beat with low speed till all mix well.
  5. Add on the sifted flour and transfer them into piping bag and set aside.
  6. Preheat the oven to 180C.
  7. Remove the pastry dough and break them into small amount and press on the tart mould. The excess can be scraped off with the butter knife. Poke some holes at the bottom and bake at 180C for 20-25minutes. They should be slightly golden. (Note : you can prepare this upfront and keep in airtight container).  Let it cool before piping the cream.
  8. Pipe some amount of cream cheese to the tart pastry mould. Add on some blueberry jam and cover with cream cheese again. Decorate with a bit of blueberry jam and form the marble design with the toothpick.
  9. Bake this at 180C for 10-15 minutes.
  10. Let it cool on the rack for around 10 minutes.  Refrigerate for 1-2 hours and serve them cool.

 

This is the tart pastry ready for baking

Freshly out from oven!

Out from the mould…

You can do it too!

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