CREAMY, GOOEY & EASY !!! Half Baked Cheese Tart


Cheese tart 2048 (2 of 2)

How to make the CREAMY, GOOEY & EASY !!! Half Baked Cheese Tart


For the pastry:
100g all purpose flour
30g caster sugar
50g cold butter, cut into cubes
1 egg yolk, 15g
1/2 tsp milk

For the filling:
Mixture A
25g icing sugar
12g corn flour
2 tbsp milk

Mixture B
40g egg, lightly beaten – please use exact weight
1/2 tbsp lemon juice
1/4 tsp vanilla extract

Mixture C
150g cream cheese
25g unsalted butter
80ml (1/3 cup) milk

Egg yolk wash for brushing:
1 egg yolk plus 1 tbsp milk, lightly beaten to combine


To make the pastry:
Combine flour and sugar in a large mixing bowl.

Add cold butter and use your finger tips to rub butter into the flour mixture, until it resembles coarse bread crumbs.

Add egg yolk and mix until mixture form a dough.

Lastly add milk ' the dough will become soft and pliable . Wrap the dough in cling paper and place it in a fridge to chill for about 1 hr .

Take out the pre-chilled dough , slightly make it to square shape and cut into 8 pcs equally .

Place it into the tart mold and press it evenly to fit the mold. Poke some holes at the bottom of the dough.

Preheat oven to 200°C.
Arrange the pastry on a baking tray and bake at 200°C for 10 mins or until the pastry are firm and golden but not too dark.

Remove from oven and place on wire rack to cool slightly for about 15 mins.
Remove pastry from the mold and transfer them onto a wire rack to cool completely.
Tip: If your pastry get stuck onto your tart mold, you can use a toothpick to prick the side of the pastry out from the mold.

While waiting for the pastry to chill , bake or cool, you can prepare the cheese filling.

To make the filling:
For Mixture A:
Add icing sugar, cornflour, and milk in a small bowl and mix well to combine. Set aside.

For Mixture B:
In another bowl, add egg, vanilla extract and lemon juice and use a fork to whisk mixture very lightly until combined. Set aside.

For Mixture C:
Combine cream cheese, butter and milk in a heat proof bowl and place the bowl on a large cooking pot filled with simmering water. Use a hand whisk to stir until everything is melted and smooth

Once the mixture has melted, add corn flour mixture (A) into the cream cheese mixture and whisk and cook until mixture is combined.

Whisk egg mixture (B) into the cream cheese mixture. Keep whisking and cook until mixture is just thicken like it won't drip from your whisk.

It is important to cook and whisk this mixture with a low heat setting and not to over-cook the mixture as you want your filling to be nice and flowy.
Remove from heat and allow custard to cool to room temperature (not chilled!!!). When the filling is cooled, you will see that the filling thickens further with a glossy and luscious consistency.

Spoon enough cheese filing into each pastry but do not overfill it.

Brush the top of the filling with adequate egg yolk wash.

Bake the tarts in the middle rack for 7-8 mins or until the filling form a nice firm crust without burning the top rim of the pastry. Hence, it is important to watch the tarts closely.
Remove from oven and place on wire rack to cool slightly.
Best to enjoy these tart when they are freshly baked and slightly warm. It is soooooo heavenly!!!