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Lemon Cheese Tarts

 
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irenechin
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Joined: 20 Apr 2005
Posts: 257
Location: West Coast, Singapore

PostPosted: Tue Nov 07, 2006 3:23 pm    Post subject: Lemon Cheese Tarts Reply with quote




Gotten this recipe by marrying 2 different recipes (from Jo's Deli & Aunty Lucy) and did some adjustments to suit my taste.


Ingredients:-

Pastry
83g butter, chilled
150g cake flour
40g icing sugar
10g milk powder
1/4 tsp vanilla essence
1 Grade C egg

Filling
250g cream cheese
100g sugar
1 Tbsp Plain flour
1 Egg
1 tbsp lemon juice
1 Lemon zest grated
80g Yoghurt

Lemon Curd (Deco)
1 egg yolk
60g sugar
20 - 30g lemon juice
1/2 Tbsp Butter (soften)


Method:-

To prepare pastry
1) Sift flour, icing sugar and milk powder together into a mixing bowl.
2) Rub in butter until the mixture resembles breadcrumbs.
3) Add in the egg and vanilla essence. Mix it until the pastry begins to form large lumps.
4) Press together gently with your fingers until the pastry forms a ball.
5) Chill pastry dough for about 30 minutes.

To prepare filling
1) Beat cream cheese and sugar till creamy.
2) Add in flour and egg and beat till creamy.
3) Then add in lemon juice and yoghurt. Finally add in zest, give it a gentle stir just to mix zest in.
4) Set aside.

To prepare tarts
1) Press some pastry evenly into tart mould. Trim the edges to remove excessive dough.
2) Prick base of each tart with a fork.
3) Bake in a preheated oven at 180 degC for 10 minutes.
4) Remove tart from oven and fill tart with cheese filling.
5) Send back to a preheated oven at 180 degC for further 10 - 15 minutes or till cheese is firm.
6) Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.

To prepare lemon curd
1) Beat butter, yolk and sugar till well mixed.
2) Cook over a pot of simmering water (double-boiler) until it thickens and flowy. While cooking, add in lemon juice bit by bit and adjust the sourness to your liking.
3) Set aside to cool.
4) Pour mixture into piping bag, snipped off the tip and pipe on top of cooled tarts.


Note:-

1) When making pastry, size of egg very important. If egg too big, mixture will be too wet. In such situation, add in more cake flour till it could form a dough.
2) Be sure that lemon curd is totally cooled off before piping onto tarts. Hot curd will 'melt' the cheese surface.
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Irene Chin
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coxiella
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Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Tue Nov 07, 2006 10:19 pm    Post subject: Reply with quote

Irene, these tarts look so good. Feels so good to see your pretty bakes after so long Smile
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Angie
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irenechin
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Location: West Coast, Singapore

PostPosted: Tue Nov 07, 2006 10:37 pm    Post subject: Reply with quote

ghee ... thanks angie ... nowadays baking had become a challange to me liao cos cannot afford such times in the kitchen.

DS getting older and wanting more attention :lol: :lol:
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Irene Chin
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alyssa
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PostPosted: Wed Nov 08, 2006 2:35 am    Post subject: Reply with quote

Irene, your tarts look very good!

Would you know how much a Grade C egg weighs... without the shell? Thanks.
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bird168
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PostPosted: Wed Nov 08, 2006 6:43 am    Post subject: Reply with quote

Irene, your tarts look very nice! Thanks for sharing!
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irenechin
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Joined: 20 Apr 2005
Posts: 257
Location: West Coast, Singapore

PostPosted: Wed Nov 08, 2006 9:14 am    Post subject: Reply with quote

alyssa wrote:
Irene, your tarts look very good!

Would you know how much a Grade C egg weighs... without the shell? Thanks.
eggs abt 50g with shell should be fine.
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Irene Chin
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care
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Joined: 28 Mar 2005
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PostPosted: Wed Nov 08, 2006 9:49 am    Post subject: Reply with quote

Thanks for sharing :lol: Can make how many tarts from your recipe?
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Last edited by care on Thu Feb 24, 2011 2:49 pm; edited 1 time in total
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irenechin
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PostPosted: Wed Nov 08, 2006 10:04 am    Post subject: Reply with quote

depends on your tart case size. with the recipe amount, you can easily get 10 tarts at least with the standard tart size.
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Irene Chin
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care
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PostPosted: Wed Nov 08, 2006 11:24 am    Post subject: Reply with quote

Thanks ! :lol: :lol: :lol:
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Last edited by care on Thu Feb 24, 2011 2:49 pm; edited 1 time in total
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dewitan
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PostPosted: Thu Nov 09, 2006 2:24 am    Post subject: Reply with quote

Thanks again for the recipe, Irene, the swirling of the curd looks so beautiful on the finished tarts!
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Sally
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alyssa
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PostPosted: Thu Nov 09, 2006 2:41 am    Post subject: Reply with quote

irenechin wrote:
eggs abt 50g with shell should be fine.


Thanks, Irene.
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irenechin
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PostPosted: Thu Nov 09, 2006 10:01 am    Post subject: Reply with quote

dewitan wrote:
Thanks again for the recipe, Irene, the swirling of the curd looks so beautiful on the finished tarts!
thanks sally. they are quite easy to do also. just make sure the hole is small when you snipped off your pipping bag (disposable ones). that will make the 'pipping' easier to control.

for the long tarts, pipe lines across the tarts 1st then in a zig-zag manner pipe it up & down then width of the tart.

for the round ones, pipe circles then use a toothpick to 'draw' lines outwards from the centre.

have fun.
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Irene Chin
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dewitan
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PostPosted: Fri Nov 10, 2006 11:17 am    Post subject: Reply with quote

Thanks for the tips, Irene! coffee I will definitely try it as soon as i can!
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Sally
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peony
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PostPosted: Fri Nov 10, 2006 12:50 pm    Post subject: Reply with quote

how do these tarts taste, sourish or sweet ?
They are lovely btw.
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irenechin
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PostPosted: Fri Nov 10, 2006 4:45 pm    Post subject: Reply with quote

hi peony,

the cheese itself the taste is just right.

as for the lemon curd, you can adjust the sweet and the sour taste base on your own liking.
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Irene Chin
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Reena
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Joined: 15 Jan 2006
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PostPosted: Sat Nov 11, 2006 5:17 pm    Post subject: Reply with quote

What can I substitute with cake flour?
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irenechin
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Joined: 20 Apr 2005
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PostPosted: Tue Jan 16, 2007 2:56 pm    Post subject: Reply with quote

Reena, sorry for taking so long to reply.

This is what I've found ...


"Cake flour is a fine-textured, soft-wheat flour with a high starch content. It has the lowest protein content of any wheat flour. It is chlorinated (a bleaching process which leaves the flour slightly acidic, sets a cake faster and distributes fat more evenly through the batter to improve texture. When you're making baked goods with a high ratio of sugar to flour, this flour will be better able to hold its rise and will be less liable to collapse. This flour is excellent for baking fine-textured cakes with greater volume and is used in some quick breads, muffins and cookies. If you cannot find cake flour, substitute bleached all purpose flour, but subtract 2 tbsp of flour for each cup used in the recipe (if using volume measuring). "


source: http://whatscookingamerica.net/Bread/FlourTypes.htm

you can also check here out http://www.ochef.com/85.htm
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Irene Chin
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