The Filling
250gm Tatura cream cheese
2 tbsp unsalted butter (30mg)
300ml evaporated milk
2 tbsp Easiyo natural yoghurt
1egg lightly beaten
20 square puff pastry sheets
Yields 30 tarts
Place all the ingredients into Phillips food processor until they are well mixed.
Assembling
Thaw puff pastry sheets to room temperature (I use Kawan square frozen puff pastry) 20mins beforehand.
Line the pastry and press it evenly inside an aluminum tart mould.
Cut off the excess dough with a knife and prick the base with a fork.
Repeat until the rest of the dough is finished
Pour the filling into the shells only half full as the pastry will expand.
Bake in a preheated oven on the lowest rack at 180ºC fan forced for 20 minutes. Then bake at 230 C until the top is slightly charred for 10mins. The beauty of using puff pastry instead of conventional tart shells are that the shells do not need to be prebaked before putting in the fillings.
Cool to room temperature. Place some blueberries on top. Enjoy!
250gm Tatura cream cheese
2 tbsp unsalted butter (30mg)
300ml evaporated milk
2 tbsp Easiyo natural yoghurt
1egg lightly beaten
20 square puff pastry sheets
Yields 30 tarts
Place all the ingredients into Phillips food processor until they are well mixed.
Assembling
Thaw puff pastry sheets to room temperature (I use Kawan square frozen puff pastry) 20mins beforehand.
Line the pastry and press it evenly inside an aluminum tart mould.
Cut off the excess dough with a knife and prick the base with a fork.
Repeat until the rest of the dough is finished
Pour the filling into the shells only half full as the pastry will expand.
Bake in a preheated oven on the lowest rack at 180ºC fan forced for 20 minutes. Then bake at 230 C until the top is slightly charred for 10mins. The beauty of using puff pastry instead of conventional tart shells are that the shells do not need to be prebaked before putting in the fillings.
Cool to room temperature. Place some blueberries on top. Enjoy!
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