These are delicious little cheese tarts. Instead of full butter pastry I decided to use half butter with half veg shortening. Pastry turned out nice, crispy and a lot easier to handle. I like to make my pastry a day or two before to let the dough enough time to relax. After putting the pasty in the case, let is rest for a couple of hours to minimize shrinkage. That is the secret to beautiful pastry.
Bake pasty case for 15 mins in 190C oven.
This filling is easy peasy. Mix 250 gm of room temperature cream cheese, 50gm icing sugar, 25gm room temperature butter, 20gm flour, 1 egg and half lemon zest. Spoon filling into cooled pasty case, drop a tsp of jam in the centre and make some lovely designs. Place tarts back into 200C oven for only 10 mins. Take out of oven the centre of filling is still wobbly. Leave to cool then refrigerate till firm.
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