Saturday, 24 September 2016



  1. Tart Shells
  2. 200 grams Butter
  3. 70 grams sugar (depending on taste)
  4. 125 grams flour
  5. 1 egg
  6. Filling
  7. 200 grams cream cheese
  8. 25 grams butter
  9. 50 grams sugar
  10. 25 ml whipping cream
  11. 20 grams flour
  12. 1 egg
  13. Blueberry Jam


    • Preferably, make the tart shells a day before.
    •  Cream butter and sugar until pale and fluffy. Add in egg.
    • Sift flour in in two batches until the butter mixture firms up. Knead into dough and chill in refrigerator until workable.
    • Separate dough into portions and press evenly intp tart moulds. Alternately, roll out the dough and cut out circles with a cookie cutter and press into tart moulds.
    • Bake in preheated oven for 10-15 minutes or until golden at 200℃. Chill in fridge for a couple of hours, preferably overnight.
    • Meanwhile, cream the cream cheese, butter and sugar until creamy.
    • Add in egg and beat until incorporated. Stir in the whipping cream.
    • Sift in the flour to thicken the mixture. Alternate whipping cream and flour if the mixture gets too thick or watery.
    • Spoon the cream cheese filling into the tart shells. It will rise slightly in the oven, so fill halfway will do.
    • Drop teaspoons (or more!) of blueberry jam onto the middle of the filling and swirl with a chopstick (toothpick) to achieve a marbled look.
    • Bake in preheated oven at 150℃ for ten minutes or less until the surface of the filling is firm but not dry.
    • Serve chilled.

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