Recipe: Light Cheese Tart with Chocolate Shell

Posted by vivien | Recipe | Saturday 15 February 2014 10:12 pm
14,862 Total Views

Chocolate pastry shell recipe from a recipe book: Canadian Living cooks (Page 30 Chocolate Butter Tart)

Light Cheese Cake filling from 孟老师 Pie Recipe book Page 80

The Chocolate pastry is very nice, make for a crispy nice chocolatey treat. Good to note there is no egg in this recipe.

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Recipe for tart pastry

Chocolate Shells:
Dry:
183g flour (some recipe state could substitute 45g with rice flour for crispies shells)
43g cocoa powder
103g cold butter
1/4 tsp salt
Liquid: (mix below and add ice water till 75ml)
1 egg yolk
1tsp vinegar

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Filling recipe

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Pie pastry rolled out

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Without pie weight, gotta improvised with 50 cents coin works pretty well

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with some leftover pastry, enough for 4 small tart, above are par-baked pie shells

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Par-baked shell

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Baked for around 10 minutes in 190 Celsius till water evaporated, then glazed with some whole egg mixture and bake in 170 – 180 Celsius for further 10 – 15 minutes till 80% baked and shiny like above

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making light cream cheese filling

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Bake in 180 – 190 Celsius for 20 minutes

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baked, for these little tarlet, the cocoa bitterness of the tart shell really overwhelmed the cheese filling , it works better to be baked in bigger tart as below so that the ratio of shell over filling to not too high

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Beautiful looking light cheese tart, the shell has no sugar and has the bitter cocoa powder aroma.


 

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