I've been keeping about fifteen sweet pastry shells in my Tupperware for almost a week now. The missus has been nagging me about the possibility of the shells turning bad, and that it would be a total waste. I knew she was right, but I was too lazy to make anything.
Then I remembered that I had about 4 oz of cream cheese in the fridge; left-over from a previous baking endeavour. And I decided to make the simplest cheese tart there was. I scoured the net and came across this recipe for the tart filling by Kak Wan (thank you for the recipe!) But, as always I tweaked and changed it a bit!
For the tart shells, I used the fail-safe recipe I have been using all this while. The recipe for the filling (which I halved) is as follows :
- 250g cream cheese at room temperature
- 60g icing sugar
- 50g butter
- 1 egg (believe it or not, I used half an egg!)
- 1tbs lemon juice (which I omitted)
Filling : 150g mango fruit filling
Beat the cream cheese, icing sugar and butter until fluffy, then beat in the egg. Assemble the tarts by placing 1/3 tsp of the fruit filling onto the base of the tart shell. Next, spoon on top of the filling about 1/2 tsp cream cheese mixture (using a piping bag would be faster!) Bake in a pre-heated oven at 160 C for about 5 - 8 minutes or until the surface of the tarts feel firm to the touch.
Note : For this amount of cheese mixture I got to make 18 pieces of tarts.