Post by SeaDragon on Dec 19, 2017 15:47:58 GMT 10
Japanese Cheese Tarts
Recipe from Woolworths
24 Serves
25 Mins Prep
30 Mins Cook
Ingredients:
2 1/2 cups plain flour
1 cup icing sugar mixture
200g cold salted butter, chopped
2 egg yolks
300ml cold milk
250g cream cheese
50g creamy cheddar cheese
50g mozzarella, grated
3 tsp cornflour
1 egg, lightly beaten
1/2 tsp vanilla bean paste
1 tbs lemon juice
1 egg yolk, extra
Method:
1. Process flour, 1/2 cup icing sugar and 160g butter in a food processor until finely chopped. Add egg yolks and 2 tbsp milk and process until mixture clumps together. Turn onto a floured surface and knead gently until smooth. Wrap in plastic and chill for 30 minutes.
2. Meanwhile, combine cheeses, remaining milk and butter in a heatproof bowl over a pan of simmering water. Stir until cheeses have melted.
3. Reserve 1 tbsp of the icing sugar. Combine remaining with cornflour in a bowl. Add egg and vanilla and whisk until smooth. Whisk into cheese mixture until combined. Stir until thickened. Add juice and salt to taste. Remove bowl and cover with plastic directly onto surface. Chill.
4. Preheat oven to 200°C. Roll pastry to 3mm thick. Using a 6.5cm cutter cut out rounds and line 2 x 12-hole patty pans. Prick bases with a fork. Bake for 12 minutes until pale golden.
5. Increase oven temperature to 220°c. Fill with chilled custard. Brush tops with combined egg yolk and reserved icing sugar. Bake for 6-8 minutes until set. Repeat with remaining pastry and filling. Serve warm.
Recipe from Woolworths
24 Serves
25 Mins Prep
30 Mins Cook
Ingredients:
2 1/2 cups plain flour
1 cup icing sugar mixture
200g cold salted butter, chopped
2 egg yolks
300ml cold milk
250g cream cheese
50g creamy cheddar cheese
50g mozzarella, grated
3 tsp cornflour
1 egg, lightly beaten
1/2 tsp vanilla bean paste
1 tbs lemon juice
1 egg yolk, extra
Method:
1. Process flour, 1/2 cup icing sugar and 160g butter in a food processor until finely chopped. Add egg yolks and 2 tbsp milk and process until mixture clumps together. Turn onto a floured surface and knead gently until smooth. Wrap in plastic and chill for 30 minutes.
2. Meanwhile, combine cheeses, remaining milk and butter in a heatproof bowl over a pan of simmering water. Stir until cheeses have melted.
3. Reserve 1 tbsp of the icing sugar. Combine remaining with cornflour in a bowl. Add egg and vanilla and whisk until smooth. Whisk into cheese mixture until combined. Stir until thickened. Add juice and salt to taste. Remove bowl and cover with plastic directly onto surface. Chill.
4. Preheat oven to 200°C. Roll pastry to 3mm thick. Using a 6.5cm cutter cut out rounds and line 2 x 12-hole patty pans. Prick bases with a fork. Bake for 12 minutes until pale golden.
5. Increase oven temperature to 220°c. Fill with chilled custard. Brush tops with combined egg yolk and reserved icing sugar. Bake for 6-8 minutes until set. Repeat with remaining pastry and filling. Serve warm.