Strawberry Cheesecake Tart
(Recipe Contributed by Sundari Vijay, Food Stylist cum Photographer)
Ingredients to make the tart shells
11/2 cups All purpose flour
1/2 cup Unsalted butter (1 stick)
1/4 tsp Salt
1/4 cup Sugar
1 large Egg yolk
2 to 4 tbsp Chilled water
Instructions
Ensure the butter is chilled - cut into cubes.
Measure the flour, salt, and sugar in a metal bowl.
Leaving the bowl in the fridge for an hour will help keep the dough cold.
Use a fork, pastry blender or your fingertips to cut the butter into the flour.
When using your fingertips be gentle, squishing the butter, flattening them cubes in the flour.
The mixture starts with larger crumbles, and as you continue, the crumbs become smaller.
Continue until you have a crumbly mixture similar to coarse breadcrumbs.
Add the egg yolk and try to incorporate as much as you can.
Lastly, add 2 tbsp chilled water bringing the crumbs together.
Add more water only if needed to bring the dough into a ball.
Gather all the crumbs into a ball.
Wrap in cling or plastic wrap and chill for at least 20 to 30 minutes until firm enough to roll.
Take small golf size amount of chilled dough. Roll it out into a small disc.
Place it in the mini tart pan and gently press the dough with your finger to the sides and bottom. Make sure you have a thin not thick crust.
Pull away the excess with your fingers tips.
Prick the pastry all over with the tines of a fork or cocktail stick to prevent the dough from puffing.
Place the tartlet in the fridge while you preheat the oven.
Preheat the oven to 200C. Prick the pastry all over with the tines of a fork or cocktail stick to prevent the dough from puffing.
Bake in the preheated oven - the 3-inch mini tarts take 10 to 12 minutes while the 5 -inch mini tarts take about 12 to 14 minutes.
Ingredients for tart filling
350 gms softened cream cheese
1⁄2cup sour cream
3 tablespoons sugar
1 teaspoon grated lemon zest
12 Tart shells
2⁄3 cup Sugar & Spice Strawberry Blush jam
Instructions
Combine cream cheese, sour cream, sugar and lemon peel in small bowl and beat until smooth.
Spread evenly into tart shells.
Spread the
Sugar & Spice Strawberry Blush jam
pressing into cream cheese mixture. Refrigerate about 4 hours.Before serving, top it with sliced strawberries or drizzle chocolate syrup for garnish
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