Cheese Tart with Pastry Shell
Ingredients
Tart shell
- 125g butter or margarine
- 150g caster sugar
- 1 medium egg
- 400g plain flour
- Vanilla essence
Cheese filling
- 500g cream cheese (from fridge)
- 100g caster sugar
- 6 tablespoons lightly beaten egg
- 2 tablespoons butter
- 1 teaspoon vanilla essence or 2 teaspoons lemon juice
Preparation
Tart shell
In a container, add butter or margarine and sugar, stir and mix well.
Then add egg and vanilla, beat slightly and mix until combined.
Finally, add flour little by little and knead with hands until it forms a dough. Do not knead for too long.
Shape the dough into small balls the size of marbles and press into tart molds with fingers until neat, removing any excess.
Prick the dough with a fork.
Bake at 170°C until cooked and golden brown. Baking time may vary.
Remove from oven and let cool slightly before removing from molds. Cool completely on a rack.
The tart shells can be stored in an airtight container.
Cheese filling
Place all ingredients except vanilla in a container.
Mix until creamy and fluffy but still thick.
Add vanilla and mix until well combined.
Transfer the mixture to a piping bag.
Pipe a small amount of filling into each tart shell and then pipe the cheese filling into the shell.
To achieve a tall filling, pipe in the center without moving the bag until full, then slowly pull up while piping until the desired height is reached and stop piping and remove the bag.
If there are any imperfections, dip a finger in water and smooth them out.
Optionally, decorate the surface with colored filling or cheese.
Bake at 170°C for about 7-8 minutes until the cheese does not stick to the finger when touched. Ensure the cheese remains moist and not dry.
