Adapted from Dreamersloft
Makes 24 Tarts (6cm top x 3.5cm base)
Tart Shell:
340g Plain Flour
70g Icing Sugar
1/4 tsp Salt
170g Cold Unsalted Butter, cubed
4 Egg Yolks
1 tsp Fresh Milk
Cheese Filling:
300g Cream Cheese
120g Mascarpone Cheese
40g Parmesan Cheese, finely grated
80g Unsalted Butter
60g Caster Sugar
100ml Heavy Cream
60ml Plain Yogurt
40ml Evaporated Milk
25g Corn Starch
2 Eggs
1 tbsp Lemon Juice
1 tsp Vanilla Extract
1/2 tsp Sea Salt
Eggwash: 1 Egg Yolk + 1 tsp Milk
Method:
1. To make the crust, place flour, salt and icing sugar in a bowl, add cold butter and start to rub with your finger tips until it resembles coarse sand.
2. Add egg yolks and milk then stir with a spatula until combine, the knead lightly with your hand until mixture forms a dough. Wrap in cling wrap and refrigerate for 30 mins.
3. Start on your cheese filling. In a double boiler, melt your butter, cream cheese, mascarpone and parmesan along with the caster sugar.
4. In a small measuring cup, combine evaporated milk, yogurt, heavy cream and corn flour. Whisk by hand to combine.
5. Once cheese mixture has melted, add the milk mixture and stir constantly as it will thicken up. Add beaten eggs, lemon juice, vanilla and salt. Stir until slightly thicken. Don't wait for it to get too thick.
6. Strain mixture to get rid of any lumps and transfer to a piping bag. Set aside.
7. Back to the shells. Grab small amount of the dough, knead lightly and press them into the mould. Press the dough upwards at the sides and cut off any overhangs.
8. Make several holes with a fork then bake at a preheated 180°C oven with fan for 10 minutes. Rotate pan half way if your oven does not heat evenly.
9. Remove from oven. Cool slightly then pop the shells out of the mould to cool completely on a wired rack.
10. Once shells are cooled, pipe the filling into the shells. Place the tip of the bag halfway in the shell and fill them until a dome appears. Pull the bag up leaving a small pointy tip which you can later press down lightly with a wet finger.
11. Place your filled shells in the fridge for 30 minutes to firm the filling for their egg wash. Preheat your oven at 220°C top grill with fan.
12. Remove the tarts from the fridge and spray the tops lightly with water. Then apply the eggwash gently. Bake for 6 minutes. Sit in front of the oven and keep and eye out at this stage. You may need to rotate the pan halfway to get and even charred look. Remove and eat at your desired stage.
Tarts can be served at different stages:
Warm = Molten Filling
Room Temp = Soft Filling
Chilled = Firm Filling
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