Preparation time: 30 minutes
Cooking time: 20 minutes
Makes: 6 - 8
Ingredients
Pastry: | ||
|---|---|---|
| 170 g | plain flour | |
| 35 g | icing sugar | |
| ⅛ tsp | salt | |
| 90 g | butter, cubed | |
| 2 | QL Omega Egg yolks | |
Durian Cheese Filling: | ||
| 130 g | cream cheese | |
| 50 g | mascarpone cheese | |
| 50 g | durian flesh (D24/ musang king) | |
| 40 g | butter, salted | |
| 70 g | cream | |
| 20 g | milk | |
| 30 g | sugar | |
| 1 | QL Omega Egg | |
| 10 g | cornflour | |
| 1 tbsp | lemon juice | |
| A pinch of salt | ||
Egg Wash: | ||
| 1 tsp | milk | |
| 1 | QL Omega Egg yolk | |
Method
- To prepare the pastry, combine flour, icing sugar and salt in a bowl.
- Add cold butter and rub with fingertips until mixture resembles breadcrumbs.
- Add QL 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, durian flesh and sugar in a double boiler.
- Whisk until mixture is smooth.
- Add in QL 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 Chef’s Tips:
- Durian cheese filling can be made ahead and chilled, make sure you store in a container as not to permeate the whole fridge.
- Tart can be eaten warm or chilled, to reheat cover with foil and reheat for 10 mins in a toaster oven if refrigerated.
QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.
