Creamy Cheese Tarts
ready-made short crust tart shells
as egg wash
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.