Mini cheese tart

10 servings
20 min
25 min
Very Easy


Number of serving: 10

For Pastry:

Cold Butter - 150 g (cut into cubes)

Caster sugar- 50 g

Egg Yolk - 2 nos.

Vanilla Essence - 1/4 teaspoon

Plain Flour - 250gm

for Cheese Filling:

Cream Cheese - 250 g (at room temperature)

Butter - 50g (at room temperature)

Icing Sugar - 60 g

'A' Egg - 1 no

Lemon Juice - 1 tablespoon.

Non-Dairy Whipping Cream - 100g (cold)

Melted Cooking Chocolate - 4ogm


  • For Pastry:
    Beat cold butter cubes and caster sugar to become pale in colour. Add in egg yolk and beat thoroughly. Lastly, fold in sieved flour and mix into a soft dough. If you find your dough is too sticky, you may keep the dough into the refrigerator for 20 minutes before making the tart shells. Place the tart shells into the pre-heated oven and bake at 170c for 25 minutes.
  • For Cheese Filling:
    Beat cream cheese, butter and icing sugar until fluffy. Squeeze in lemon juice and beat until smooth. Add in 1 egg and beat thoroughly, now the mixture will become watery, don't be panic, just leave the mixture aside.
    In another clean mixing bowl, whip cold non-dairy whipping cream until stiff . Mix the whipped whipping cream into the cheese mixture. After mixing in the whipping cream, the cheese mixture will become thicken & fluffy.
    Use a piping bag with a nozzle to pipe the cream cheese batter into the baked tart shell. Place the cheese tarts into the pre-heated oven and bake at 160 c for 15 minutes. Leave the cheese tarts to cool before keeping them into the fridge. After a few hours chilling, use a piping bag to pipe some melted chocolate onto the surface of the cheese tarts.


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I thought you should give more infomation better ..

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Thank you for giving so detailed description of the method. Well good

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