Cheese Tarts | Tart Shell Recipe |

#cheesetarts #tartshells #homemade
The origin of the tart is French. But the cheese tart is Japanese. A delicious creation, this is a wonderful after lunch or after dinner dessert. My version is purely home made and I use only pure butter and also free from any additives. With proper chilling, this tart can last up to 4 days. With some practice, it is easy to make. Enjoy !! Try my recipe and share your feedback. If you are visiting my channel for the first time, do Subscribe and hit the Bell icon to notify on new uploads.
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Recipe :-
Ingredients :-
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Tart Shells :-
Butter - 250 gms.
Castor sugar - 50 gms.
Egg Yolk - 1
Vanilla Essence - 1/2 tsp
Fresh Milk - 1.5 tbsp.
All Purpose Flour - 235 gms.
Mix butter, sugar until creamy. Then add in the egg , milk, vanilla essence. Mix it well before adding in the flour to form a dough.
Glad wrap and chill it for an hour.
Roll it out and shape it in the tart shell (follow the video) and bake it for 25 mins., at 150 degrees Celsius.
Cream Cheese Filling :-
Cream cheese - 250 gms.
Icing Sugar - 50 gms.
Egg - 1
Butter - 15 gms.
Lemon Juice - 1.5 tbsp.
Whipped Cream - 3 tbsp.
Cream the cheese, icing sugar and lemon juice for 2 mins., until smooth.
Add in the egg and beat in for a minute until combines.
Then add in butter and mix it to combine.
Lastly add in the whipped cream and beat it for another 2 mins., until it is creamy and fluffy.
Transfer it into the piping bag and fill it in the tart shells .
Bake at 160 degrees Celsius for 10 mins.
Pipe in blueberry jam for topping.