Chilled Strawberry Cheese Tart (With Homemade Strawberry Jam)
This Strawberry Cheese Tart is made with Homemade Strawberry Jam. The cheese mixture is set with gelatin, you just have to chill it, no baking is required.
Combine butter, margarine and icing sugar, beat over medium speed until light and fluffy.
Add in egg gradually, mix until well blended. (Reminder: Lightly beat a whole egg, then measure out 35 g of egg.)
Sieve in flour and milk powder, mix well (add in some extra flour if the dough is too sticky).
Preheat oven to 190°C/375°F.
Put some dough into tart mould (7-cm), cover with a piece of cling wrap, top with a smaller tart mould (6.5-cm), press down to fill dough into the larger mould.
Trim the extra dough off, pierce the bottom with a fork to create some holes, then arrange on wire rack or baking tray.
Bake in the preheated oven at 190°C/375°F for 15 minutes, or until golden brown. Set aside to cool completely.
Preparing cream cheese filling:
Egg custard: Mix together egg yolk, milk and plain flour, strain into a sauce pot. Cook over medium-low heat until thickened. Set aside to cool.
Sprinkle gelatine powder over plain water, set aside to soak for 10 minutes. Cook soaked gelatine over medium-low heat until melted. Set aside to cool. (Reminder: The strength for gelatine powder is 200 blooms.)
Mix together cream cheese and sugar, beat over low speed until smooth. (Reminder: Cream cheese must be at room temperature. If it is cold, it can’t be beaten until smooth and creamy.)
Add in egg custard and melted gelatine, mix until blended.
Whip dairy whipping cream until soft peak, add to cream cheese mixture, fold until combined. (Reminder: Use stainless mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.)
Put the cream cheese filling into piping bag.
Making Strawberry Cheese Tarts:
Fill baked tart crusts with cream cheese filling, top with strawberry jam, then swirl with wooden stick to create some pattern.
Arrange strawberry cheese tarts in containers, chill for 5-6 hours, until cream cheese filling fully set.
Video
Notes
This recipe yields 18 cheese tarts (7-cm).The nutritional value for reference is for 1 cheese tart.