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Blueberry Cheese Tart
Che Ta Sintok
This decadent pastry is not necessarily a traditional raya cookie. But Western desserts have definitely become popular delicacies during Aidilfitri. This blueberry cheese tart is no exception.
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Prep Time
30
mins
Cook Time
15
mins
Course
Dessert
Cuisine
Western
Equipment
Mixer
Oven
Ingredients
500
g
cream cheese (let it sit at room temperature for 15 minutes)
30
g
butter
100
g
powdered sugar
1
egg
lightly beaten
20
g
non-dairy whipping cream
optional
A little vanilla extract
Instructions
Combine the cream cheese, butter, and powdered sugar, and beat until smooth and fluffy.
Add the egg, one tablespoon at a time (estimate 3 tablespoons in total), beating briefly after each addition. Beat briefly again.
If the mixture is thick, add a little non-dairy whipping cream. If it's already smooth, there's no need to add whipping cream.
Note: If you add whipping cream, don't beat it with the mixer. Just fold it in with a spoon or spatula. (No need to beat the whipping cream).
Arrange the tart shells in a tray.
Place the filling in the centre.
Put the cream cheese in a piping bag.
Cut the tip so that it's the same size as the shell's hole.
Hold the piping bag vertically (90°) and place the cheese in a spiral and mountain shape. If you want it plump, pile it higher and fuller (1" only).
Bake for 10 to 15 minutes at 170°C (340°F) with both top and bottom heat.
The tart is done when the cheese doesn't stick to your fingers when you touch it.
Keyword
Baking
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