Cheese Tarts

I promised myself that the second time I'll bake some tart , the tart shell/crust would be thick ....

Well , this time it's more than thick ! tsk tsk

Unevenly thick ! Oh well ..... There's still next time  ....... -__-"

I was mumbling , okay , more like swearing while I was pressing the dough into the tart pan ...

I told myself , the way you're manhandling that dough , just don't expect a nice crumbly texture ...

Ha ! The tart gods are feeling generous that day ! lol

I tried Dorie Greenspan's sweet tart dough recipe and that thick crust is just scrumptious - just like you're eating a buttery cookies !

Oh ! The filling ?! I guess , I'll make it again and again but will add some homemade sauce or jam because on its own , it's too blah !

Just don't mind that bleh strawberry jam swirl .....

So as the spotted mint leaves ! lol

Sweet tart dough recipe from Dorie Greenspan's Around my French table book

1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar
1/4 tsp salt
9 tablespoons / 126 grams  very cold , unsalted butter , cut into small pieces
1 large egg yolk

* Put the flour , sugar and salt in a food processor and pulse a couple of times to combine . Scatter butter over the dry ingredients and pulse until butter is cut in coarsely . Stir in the yolk , just to break it up , and add it a little at a time , pulsing after every addition , when the egg is in , process in long pulses , about 10 seconds each -until the dough which will look granular soon after the egg is added , forms a clump and curds ; just before you reach this clumpy stage , turn the dough out onto the work surface and very lightly knead it just to incorporate any dry ingredients that might have escaped mixing .
* I chilled the dough for an hour before pressing it into the tart pans ; prick the crust  all over and freeze for at least 10 minutes or longer .
* Preheat oven to 375° F/190°C , partially bake the crust for 25 minutes - I didn't put any pie weights as my crust was frozen solid - or until lightly golden ; cool completely before you fill it .

Cheese tart filling - recipe from Alex Goh's Baking Class - Pastry book

250 grams cream cheese
50 grams sugar
25 grams butter
1 egg
25 grams whipping cream
20 grams flour
some blueberry jam for topping

* Beat cream cheese , sugar and butter until smooth ; add in egg and mix until well blended ; add in the cream  and mix until well combined ; and add flour and mix thoroughly .
* Put the cheese filling into the prepared crust ; add some jam on top and use a toothpick to swirl it .
* Bake at 200°C for 10 to 12 minutes .


  1. That looks pretty awesome and delicious!!!

  2. Hi Ann, looks delicious. I love cheese tarts with fruit fillings. Mich@Piece of Cake

  3. haha! the thought of you swearing at your pastry cracks me up! if only because i've so been there... mmmm i love a good thick crust though!

  4. nice, nice! does it come at par with city super's cheese tart? :D

  5. That looks DELICIOUS!!

  6. Silly girl, I realised the mint leaves are spotted after I read it :-) I like the sound of a thick crust which tastes like buttery cookie :-)))))

  7. Nice recipe. Looks wonderful and delicious.

  8. Oh my goodness! I still need to make a tart, I have never made the crust before!
    This looks to DIE for! The crust doesn't look uneven at all!

  9. so long i did not make any tarts, look at your beautiful and tempting tart, like calling me to make soon, hehehe.,Have a lovely weekend..

  10. Your tarts sure looks good! I don't mind having a few for my afternoon tea snack! I don't usually have a tea break, but I will if I have some of these!

  11. omg...these tarts look so good! I love that rectangular cute.

  12. you may think the crust looks a little thick but i see it like a classic one and i dont see that it's uneven. delicious yummy cheese filling, i like cheese tarts!

  13. Hi Anne, your cheese tart look awesome. Love the filling, yum yum..

    Have a nice day,

  14. How did I missed this post? Gosh! this is so tempting & lovely! Ya, agreed with Amelia, love the texture of the filling! Makes me hungry, looking all these pictures! lol DROOLING


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