These cheese tarts will delight your taste buds with a creamy, rich flavour that melts in the mouth, complemented by an excellent crust that accentuates every yummy bite.
Try your hand at making our homemade QL Kitchen Hokkaido Cheese Tarts; they’re the best way to impress your friends and family in any occasion.
Preparation time: 40 minutes
Cooking time: 20 minutes
Servings: 3 - 4
Ingredients
Pastry: | ||
|---|---|---|
| 160 g | plain flour | |
| 35 g | icing sugar | |
| 10 g | ground almond | |
| ⅛ tsp | salt | |
| 90 g | butter, cubed | |
| 2 | QL Omega egg yolks | |
Cheese Filling: | ||
| 150 g | cream cheese | |
| 70 g | mascarpone cheese | |
| 40 g | butter, salted | |
| 70 g | cream | |
| 20 g | evaporated milk | |
| 40 g | sugar | |
| 1 | QL Omega egg | |
| 10 g | cornflour | |
| 2 tbsp | lemon juice | |
| A pinch of salt | ||
Egg Wash: | ||
| 1 tsp | milk | |
| 1 | QL Omega egg yolk | |
Method
- Combine flour, icing sugar, ground almond and salt in a bowl.
- Add cold butter and rub with fingertips until mixture resembles breadcrumbs.
- Add QL Omega Egg Yolks and mix until a dough is formed. Wrap the dough with clingwrap and chill in the refrigerator for 15 minutes.
- Take a small amount of dough and press into a tart mould. Prick the base of the pastry with a fork. Repeat with the remaining dough until used up.
- Bake at 160°C for 10 minutes.
- To prepare the filling, melt the cream cheese, mascarpone cheese, butter, cream, evaporated milk and sugar in a double boiler.
- Whisk until mixture is smooth.
- Add in QL Omega Egg, cornflour, lemon juice and salt.
- Transfer mixture to a piping bag and pipe cheese mixture into tartlet shells. Chill in the refrigerator for 30 minutes.
- Brush the top of the cheese tartlets with egg wash mixture.
- Bake at 220°C, top grill with fan for 6 - 8 minutes.
QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.
