Raspberry Cream Cheese Tarts

I did a batch of egg tarts as tea-break snacks for my husband's colleagues. I saved some of the pastry for the crust for my little experiment. And it turn out quite well too. Looks pretty too!

Ingredients for Crust:

• 340g Top Flour
• 230g Butter
• 70g Caster Sugar
• 1/2 Beaten Egg

Ingredients for Cream Cheese filling:

• 220g Cream Cheese, softened
  
• 390g Condensed Milk
• 10ml Lemon Juice
• 1 teaspoon Vanilla Extract

Other ingredients:

• Fruit, like Blueberries, Strawberries, Grapes, Kiwi. (I used Raspberries)
• Icing sugar for dusting (optional)

How to do it:

1. Beat butter and sugar until creamy.
2. Add egg into mixture and mix until combined.
3. Add flour and mix into a dough.
4. Cover dough with cling wrap and keep in the fridge for 30 minutes.
5. Weight dough into 10g each (depending on size of mould) and press into moulds or muffin tin.
6. Preheat oven at 180C and bake for 10 minutes of till the crust is slightly brown
7. Remove and set aside to cool.
8. To prepare the cream cheese filling, beat cream cheese till fluffy.
9. Add the rest of the ingredients and continue beating till smooth.
10. Cover and refrigerate till ready to pipe.
11. When ready to serve, just pipe enough cream cheese into the tart and top with fruit. Dust on some icing sugar if you like.
    

Note:

• I rolled the dough into a ball and flatten it before put it into the muffin tin.
• What you see here are mini tarts. They are about 4cm in diameter.
• The recipe here can make more than 50. So cut the ingredients if you do not intend to make so much.

• Click HERE for printer-friendly version of an original recipe.

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