Sunday, April 19, 2015

Blueberry Cheese Tart Recipe


I’m still at home yuhuu! Most of my classmates are at Japan now, watching blooming cherry blossoms, picnicking and exploring Tokyo. They are on you-pay-you-can-go kind of programme under my university and I’m not going because my mom said I can get married earlier if I stay at home (my mom don’t say that, it is my super creative imaginary conversation). I got an extra week of mid-sem holiday and my lecturer find it is disturbing, so, nope he will not let me enjoy the holiday in peace.

He asked me to write my holiday’s activities and submit to him as assignment instead. Of course I opposed him; hey my daily life should be private and confidential. That’s once again my imaginary conversation because I will do anything to stay at home and escape his class. I decided to bake so my lecturer can enjoy marking my assignment and yeah who knows, he will promote me to his son just because I can bake miahaha.

I used to bake blueberry cheese tart before and my mom loves it so much so I decided I will bake it again this time. You know, killing two birds with a stone, memikat hati bakal mertua dengan mak sendiri ahaks. It was so easy and delicious. Here is the recipe for the blueberry cheese tarts for you to make and pikat your mertua or husband as well. ^^

Tart crust

200gm flour
70gm icing sugar
½ tbs vanilla essences
125 gm butter
1 egg


Put butter and icing sugar together and mixed well using spatula or mixer. Add vanilla essences and egg, mixed again. Then, add in flour bit by bit and mixed until the dough do not stick to surface of your container/bowl (anything you used to mix the dough).

To get a perfect tart crust, leave the dough in the refrigerator overnight but if you are in hurry, an hour should be enough. 

Place the dough in the tartlet pan and press the dough until it fit the pan according to your preference thickness. Use fork to prick the bottom of the crust so it doesn’t bubble in the oven. Put the tartlet shells into the oven that has been preheated and bake at 150c for 20 minutes or until golden brown.

Blueberry filling

I used readymade blueberry jam and put it in the crust before I pipe the cream cheese filling into the tart crust.

Cheese filling

250gm cream cheese
50gm castor sugar
1 egg
½ tbs vanilla essences


Take out cream cheese from the refrigerator 20-30 minutes before you make the cheese filling. Mixed cream cheese with castor sugar until it is creamy. Add egg and vanilla essences into the mixture and mixed again.

Put the cheese filling into a piping bag (it’s easier this way) and pipe into the tart shells. Bake in the oven at 140c for 5 minutes.

Now it’s time to eat, yummeh! Oh and prepare the report for the assignment too. Dang. 

Happy baking!

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