5 April 2017
After tasting the Tokyo cheese tart in Gurney Plaza, I cant wait to do it myself so I try to search in youtube for recipes. Now I get my own version of cheese tart but surely cant win the original Tokyo cheese tart. Anyway, taste still as delicious as outside one.
Ingredients:
12 serving
Pastry:
Unsalted butter 100g
Sugar 25g
All purpose flour 190g
Egg 1 pc
Filling:
Cream cheese 350g
Unsalted butter 30g
Vanilla essence 1 tsp
Plain yogurt 120g
Sugar 35g
Egg white 2 pcs
Top:
Egg yolk 1 pc
Method:
1. Put cream cheese, unsalted butter, plain yogurt and sugar together then cook under low heat.
2. Make sure all is mixed well and thickening then removed from heat, add vanilla essence and egg white and stir well then put under low heat again for 3 minutes.
3. Removed the filling and put in a bowl let in cool in room temperature then just put in fridge for chilling around 2 hours.
4. Hand whisk unsalted butter and sugar till dissolve, then add all purpose flour and beaten egg and mixed well.
5. Put the dough in a plastic and refrigerate for at least 30 minutes.
6. After 30 minutes, removed the dough and cut them into equal weight for the mold.
7. Put the dough in the mold then hand press to all side of the mold. Remember to press more at the bottom or else the pasty will be very thick and uncooked.
8. Use fork to make few holes at the bottom dough.
9. Then refrigerate the dough again for 30 minutes.
10. Pre-heat oven at 180'c for 20 minutes.
11. Remove dough from fridge after 30 minutes and put in oven at 180'c for 25-30 minutes until the pastry is slightly golden brown.
12. Removed the pastry from the mold after cool, then scoop the filling in as much as possible.
13. Use egg yolk to brush the top of cream cheese filling then put again in the oven at 200'c for 5-8 minutes.
That's all. Best to serve while still hot! 😋
Recipe source: Dim cook guide
