Pastries for 23 tart shells:
200g Salted butter - cold
150g Organic sugar / caster sugar
1tsp Vanilla essence
2 Egg - "AA" size
400g Flour
Method:
1) Mix the butter and sugar till creamy.
2) Add vanilla essence and the egg one at a time till well combine.
3) Mix in flour evenly till become soft dough.
4) Weigh about 42g of each dough then press into tart mould.
5) Prick some holes at the tart base for air relief purposes while baking.
6) Bake for 20 minutes till golden brown @ 170 degree Celsius.
7) Make sure the tart shell is cold completely before use.
Fillings:
425g Cream Cheese - room temperature
34g Butter - melted
100g Caster sugar
1tbsp Lemon juice
2 Eggs "A" size
200g Blueberries jam
Method:
1) Mix the cream cheese, butter and sugar well and creamy.
2) Add lemon juice and egg one at a time till well combined.
3) Scooped 1/2 tsp of blueberries jam into tart shell.
4) Then fill in cheese mixture. (Not too full)
5) Touch up with a bit of blueberries jam for decoration.
6) Bake for 10 minutes@ 160 degree celsius.
7) Remove from oven immediately.
Cool it at room temperature before keep into refrigerator.
Cost : RM1.90/tart
