Resepi Blueberry Cheese [or Peach] Tarts

Here's a recipe of tarts I've tried a couple of times and got words of high encouragements from various friends. Hehe.. The base or pastry of the tart I cilok from Jo's Deli Bakery, while the custard filling is from Myresepi.com.

UPDATE: entry terbaru resepi cheese tart ada di sini dalam bahasa Melayu.

UPDATE 11 JUNE 2011: Berdasarkan live traffic feed, ramai yang taip 'blueberry cheese kek' tapi tersasar ke post blueberry cheese tart. Jadi saya linkkan ke resepi Kek Keju Blueberry Bakar (Bake Blueberry Cheesecake) la ye.

Peach Custard Tart

Pastry (Jo's Deli) - Makes about 10 big ones or 36-40 mini ones

Ingredients

125g cold butter, but soft enough to leave a print when pressed

200g tepung gandum@all purpose flour

10g icing sugar

1 medium egg (I use gred A but not all of it)

200g jam of your choice

Method:

1. Sift flour and icing sugar into a mixing bowl.
2. Rub in butter with hands or use a paddle attachement on your mixer at low speed, until mixture resembles breadcrumbs (I just use my hands).
3. Add in egg gradually. Observe the change in dough consistency. Don't be tempted to add all egg if not necessary. Mix until pastry begins to form large lumps. Press together gently with your hands until pastry forms a ball.
4. Chill dough for about 30min to 1hour to relax the dough.
5. Grease tart moulds (I just use a small muffin tray and just press out the pastry using a round cookie cutter and line it inside, bowl-like).
6. Divide chilled dough into 10 portions. Press dough evenly into each tart mould. Trim off excessive dough. Prick base with fork to allow air to escape during baking.
7. Bake for 10-15 min, 180C or until edges turn light golden brown.
8. If you want you put blueberry cream cheese filling, pipe the fillings and continue to bake for another 10-15 min until cheese starts to look rather dry (but not too dry ok).
9. If you want to make a peach custard tart, bake for another 10-15min till the center look light golden brown, leave it to cool, then pipe in your custard. Decorate as desired.

N/B: Pastri yang tak berapa manis, sesuai untuk inti yang manis-manis. Untuk pastri yang rapuh, simpan dalam peti sejuk 10min sebelum dibakar.

Inti Custard untuk Peach Tart (NisaMPB@myresepi.com)

Bahan:

1/2sb tepung gandum

1/2sb tepung kastad atau tepung jagung

2sb gula kastor

1/4C susu segar

1/2 biji telur Gred A

1/2 sb mentega

Hiasan:

buah peach, dihiris ikut suka

Cara:

1. Campurkan tepung gandum, kastad dan gula dalam periuk kecil.
2. Campurkan hanya 2sb susu daripada 2C susu tadi dan kacau rata.
3. Masukkan telur sebiji demi sebiji dan aduk rata lagi.
4. Masukkan lebihan susu segar dan kacau hingga larut.
5. Kacau atas api kecil hingga agak kental (Pastikan adunan sentiasa dikacau supaya tidak berbentil-bintil).
6. Sesudah kental, alihkan dari api lalu masukkan mentega dan aduk sebati.
7. Ambil sesudu kecil inti kastad dan bubuh dalam tart yang telah sejuk (atau pipe guna piping bag).
8. Hias dengan buah peach.

N/B: Resepi di atas adalah suku daripada resepi yang asal. Boleh hias 36-40 biji mini tart.

Inti Blueberry untuk Cheese Tart (haz_amon@myresepi.com)

Bahan:

120g cream cheese

25g gula aising

10g mentega (lembutkan)

1/4sb perahan lemon (eliminated this)

1/2bj telur gred A

Hiasan:

blueberry pie filling

Cara:

1. Pukul cream cheese, mentega, dan gula aising hingga kembang.
2. Masukkan telur dan perahan lemon, pukul lagi.
3. Pipekan cream cheese ke dalam tart yang sudah dibakar tadi. Hiaskan dgn blueberry filling dan bakar lagi 180C, 10min hingga cream cheese nampak agak kekeringan.

N/B: Resepi di atas adalah separuh dari resepi yang asal. Boleh hias 36-40 biji mini tart.