Make it for breakfast or even as a hi-tea snack! These little Lava Cheese Tarts are surely set to make anyone go smokey with flavours to savour! Soaking in all the richness of the cheese and baking it to perfection were just some of the must-do and must-have for Candy's bakes.
| Servings | Prep Time |
| 6 persons | 3 hours |
| Cook Time |
| 25 minutes |
|
|
|
|
Make it for breakfast or even as a hi-tea snack! These little Lava Cheese Tarts are surely set to make anyone go smokey with flavours to savour! Soaking in all the richness of the cheese and baking it to perfection were just some of the must-do and must-have for Candy's bakes.
|
Ingredients
(A) Tart pastry (挞饼)
- 100 g cake flour (10克蛋糕面粉)
- 20 g icing sugar （20克糖粉）
- 50 g salted butter Cut into cubes, keep it cold. (50克咸奶油。切成方块。保持冷度。)
- 1 egg yolk （1个蛋黄）
- 1/2 tsp fresh milk （1/2茶匙鲜奶）
(B) Cheese custard （芝士卡仕达）
- 150 g cream cheese （150克奶酪）
- 50 g mascarpone cheese (50克马斯卡朋奶酪)
- 20 g parmesan cheese grated (20克巴马干酪，磨碎)
- 30 g salted butter (30克咸奶油)
- 100 g fresh milk （100克鲜奶）
- 30 g icing sugar （30克糖粉）
- 8-12 g corn starch depending on consistency desired （8-12克蜀粉）
- 1 egg （1个鸡蛋）
- 1 tbsp lemon juice （1汤匙柠檬汁）
- 1/4 tsp vanilla extract （1/4茶匙香草精）
- 1/4 tsp sea salt optional （1/4茶匙海盐，随意）
- 1 egg yolk for brushing on top of custard （1个蛋黄，打散）
Instructions
Step 1: Prepare the tart pastry （准备挞饼）
- In a large bowl, sift in cake flour and icing sugar. Add in cold butter cubes. Use finger tips to break the butter and rub it into the flour mixture, until it resembles bread crumbs. （在一个大碗里，筛入面粉和糖粉。加入冰奶油。用指尖捏碎奶油，并将与面粉揉合，直到它类似于面包屑。）
- Mix in the egg yolk using a scrapper. Once the mixture comes together, use hand to knead and form a dough. （将蛋黄倒入面粉里，均匀混合。用手揉捏并制成面团。）
- Pour in fresh milk, the dough will become soft and pliable. Knead the dough gently into a ball. Place on a piece of cling wrap. Wrap and place in fridge to rest for 1 hour. （倒入鲜奶，面团将变得柔软。将面团轻轻地揉成一团，用保鲜膜包上。放入冰箱1小时。）
Step 2: Prepare the cream cheese （准备芝士卡仕达）
- Using bain marie method, melt cream cheese, mascarpone cheese, parmesan cheese, fresh milk and salted butter together. Keeping stirring until the ingredients melts. （把奶酪，马斯卡朋干酪，巴马干酪，鲜奶和咸奶油倒入耐热的碗里。在一个锅里，用小火热水，将碗放在锅上，轻轻搅拌直到芝士融化。）
- Add sifted corn starch and icing sugar. Mix till it is well-blended, the mixture will thicken slowly. NOTE: if you prefer a less runny texture, add in more cornflour. （筛入蜀粉和糖粉。混合均匀直到卡仕达慢慢变稠。注意：如果您喜欢较稠的卡仕达，尽可加入多一点蜀粉。）
- Add in full egg, vanilla extract and lemon juice. Mix it evenly till it further thicken into custard. Taste the custard and if desired, add some sea salt as desired. （加入蛋，香草精和柠檬汁。均匀混合。试吃卡仕达，以自己的口味加入海盐调味。）
- Sieve the cheese custard to remove fine lumps. Let the custard cool down completely. （将芝士卡仕达筛过以去除任何小块的面粉。搁放一边，直到完全冷却。）
Step 3: Mould and bake the tart pastry (烘烤挞饼)
- Preheat oven to 180℃. （将烤箱预热至180摄氏度。）
- Remove the dough from chiller. Dust a baking mat and rolling pin with flour, roll the dough thinly, about 3-4 mm thickness. Use a knife to slice a estimated shape big enough for the mould. (从冰箱取出面团。用少许的面粉抹在烘烤垫和擀面杖上，将面团轻轻的卷平，厚度约3-4毫米。用刀切一个形状足够盖上馅锡。)
- Place the cut dough on the mould. Gently press the dough to form the shape of the mould. Use a fork to poke holes at the base of the tart cases. （将切好的面团放入馅锡里，使用指尖，轻轻按压并将面团模压成馅锡的形状。用叉子在挞饼底部戳孔。）
- Bake the tarts at 180℃ for 15 mins, till it’s turn slightly brown. Remove from oven and place on wire rack to cool. Once it has cooled down completely, remove them from the mould. （在180℃烘烤15分钟。从烤箱中取出并放置在铁网上冷却。将挞饼取出。）
Step 4: Fill in the cheese and bake again （加入芝士卡仕达再烘烤）
- Preheat oven to 230 degree Celsius. （将烤箱预热至230摄氏度。）
- Fill the cheese custard into a piping bag. Pipe the custard into the tart cases. Brush custard evenly with egg yolk. Bake the tarts for 6-7 mins. （将芝士卡仕达放入挤花袋里。然后，挤入挞饼里。把蛋黄均匀地刷在芝士卡仕达上。烤挞6-7分钟。）
- Once baked, remove from oven and place on wire rack to cool. （烘烤后，从烤箱中取出，放在钢丝架上冷却。即可享用！）