Ingredients
- 24 ready-made short crust tart shells
- 3 egg yolks as egg wash
Fillings
- 200 g cream cheese
- 200 g mascarpone cheese
- 60 g parmesan cheese
- 60 g icing sugar
- 60 g salted butter
- 160 g milk
- 2 eggs lightly beaten
- 2.5 tbsp corn starch
- 1 tsp vanilla extract
- 2 tbsp orange liquor
Instructions
Bain marie the fillings
- Melt cream cheese, mascarpone cheese, parmesan cheese, butter, milk and eggs using double boiler method, over gentle heat.
- Add in vanilla extract and orange liquor.
- Add in icing sugar and corn starch to thicken the mixture.
- Mix till a smooth consistency is achieved.
Strain the mixture and pipe into the tart shells. Freeze it.
- Strain the mixture using a sieve to remove any lumps.
- Pour the mixture into a piping bag, tie it up and freeze it for at least 30 minutes till it thickens and become custard texture.
Bake and serve
- Preheat the oven @ 170oC with Brandt’s “Back Fan” mode for 30 mins.
- Place 12 tarts each on the 2 baking trays.
- Cut a small hole on the piping bag. Pipe the cheese filling into the tart shell. Brush a layer of egg yolk on top.
- Transfer the cheese tarts into the oven and bake it for 7 mins or until the top is slightly brown.