Thursday, August 13, 2015

Recipe: Fruit cheesecake cookies cup // Mini fruit tarts (improved version)

Because fruit tarts are Mr Tan's all time favourite so it is one of the most frequent item that I'll always make in the kitchen!

I'm the type who doesn't like to bake the same thing over and over again, but the mister likes. So what to do? 

Hahahaha! :P 

I've shared 2 recipes for fruit tarts previously, strawberry tarts and big fruit tart. This time round, it's a fruit tart recipe again but! An improved version! At least I think it is better. :P 

The fruit tarts that I've baked previously have a very buttery tart shells. It's good if you like buttery shells and you intend to finish them within a day. 

But.. usually I'm make fruit tarts in big batches so that Mr Tan can keep them and enjoy the tarts over the next few days. 

It wouldn't be possible if the shells are so buttery! The tart shells become so soggy! 

So the improved version is slightly harder and doesn't break apart that easily! :) 

Ingredients for tart shell (make about 25 mini tarts):
300g plain flour
2 tbsp custard powder
1 egg
1 tbsp sugar 
200g cold  butter

1. Cut cold butter into small cubes.
2. Combine flour and custard powder, mix well.
3. Rub in the cold butter.
4. Add sugar, mix well and add beaten egg, mix to form a soft dough.
5. Wrap with cling wrap and refrigerate for at least 30 mins.
6. Divide the dough into 25 equal portions. Press the dough into tart mould evenly.
7. Bake in preheated oven at 180 degree Celsius for 20 mins.

ps: this is the rub-in method, previously I use the hand mixer which makes more buttery crust. 

Ingredients for custard filling:
400g fresh milk
1 tbsp vanilla extract
4 egg yolk
80g sugar
80g all purpose flour

1. Cook the fresh milk over low heat until just boil. Set aside.
2. Using a mixer, whip the egg yolk with sugar until combined.
3. Sieve in the all purpose flour into (2). Mix well.
4. Slowly, pour in the boiled milk into (3). Mix well. 
5. Sieve the mixture. 
6. Add in the vanilla extract into the sieved mixture.
7. Using a low heat, cook and stir (6) until it forms a custard. Remove from heat immediately. 
8. Cover the custard with plastic wrapper while it is still hot (to prevent the custard from drying). Let it cools completely before storing the fridge. 

Fruit tarts are so effortlessly beautiful, you think? <3


So I said, I'm quite sick of making fruit tarts over and over again. :P 

So I tried to be funny and made something 'funny'. 

Fruit Cheesecake Cookies Cups! :D 

Ingredients (makes 10 cups)
Cookie Cups 
170g butter
1/2 cup sugar
1 egg
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
2 tsp cornstarch

Cheesecake Filling
250g cream cheese
1 cup powdered sugar
2 tsp vanilla extract

Mixed fruits

Method:1. Coat cupcake/muffin pan with non stick cooking spray. Preheat oven to 180 degrees Celsius.
2. Cream butter and sugar together until light and fluffy.
3. Add the egg and vanilla and beat until well combined.
4. Add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide the dough into 10 equal portions. Press cookie dough into the mould, forming a cup shape.
6. Bake for 10-12 minutes.
7. Remove from oven and allow to cool completely.
8. Make the cheesecake filling while cooling the cookies cup. Beat the cream cheese, vanilla and powdered sugar together until smooth.
9. Fill the cheesecake filling into the cooled cookie cups.
10. Top with  fresh fruit. 

A 'heavier' version of the usual fruit tarts. Haha!

One of those days when the 2 of us managed to find time to cook each other something. :')

Cheesecake cookies cups from me. 

Pumpkin mushroom 'risotto' from him. 

Nothing close to being risotto, but it was so yummy still. ;') 


1 comment:

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