Creamy Cheese Tarts
Servings Prep Time
24pieces 50minutes
Cook Time
Servings Prep Time
24pieces 50minutes
Cook Time
  • 24 ready-made short crust tart shells
  • 3 egg yolksas egg wash
  • 200g cream cheese
  • 200g mascarpone cheese
  • 60g parmesan cheese
  • 60g icing sugar
  • 60g salted butter
  • 160g milk
  • 2 eggslightly beaten
  • 2.5tbsp corn starch
  • 1tsp vanilla extract
  • 2tbsp orange liquor
Bain marie the fillings
  1. Melt cream cheese, mascarpone cheese, parmesan cheese, butter, milk and eggs using double boiler method, over gentle heat.
  2. Add in vanilla extract and orange liquor.
  3. Add in icing sugar and corn starch to thicken the mixture.
  4. Mix till a smooth consistency is achieved.
Strain the mixture and pipe into the tart shells. Freeze it.
  1. Strain the mixture using a sieve to remove any lumps.
  2. 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
  1. Preheat the oven @ 170oC with Brandt’s “Back Fan” mode for 30 mins.
  2. Place 12 tarts each on the 2 baking trays.
  3. Cut a small hole on the piping bag. Pipe the cheese filling into the tart shell. Brush a layer of egg yolk on top.
  4. Transfer the cheese tarts into the oven and bake it for 7 mins or until the top is slightly brown.