Friday, December 31, 2010

Oreo Cheese Tartlet

I did not plan to bake Oreo cheese tart, perhaps some fruit tartlets instead as I have a nice box of Korea strawberry sitting in my fridge.  But while doing my shopping at the nearby supermarket, I picked up a box of Oreo biscuits and so hours later, I have twenty mini Oreo cheese tarts!  I brought them to my girl's preschool for their afternoon "special add-on snack". 

At first glance, it may seem that this recipe requires many steps and hours in the kitchen.  Fret not!  What I usually do is to "break it down".  Preparing the dough for the crust is fast - less than 15 mins by hand and even faster by food-processor.  When watching your favorite TV show, this is best time to fit the dough into each little tartlet mold.  Prepare your butter cream in advance and keep in fridge.  On the day you want to bake your tart, just make the cheese fillings, pour into tartlet and bake!


Sweet Pastry Crust
(24 - 28 mini tartlets)
200g plain flour (can add 1 tbsp cocoa powder for a chocolate-colour crust)
100g butter
50g icing sugar
35g beaten egg

Oreo cheese fillings:
125 cream cheese
50 castor sugar
1/2 egg
1 tsp lemon juice
1/2 tbsp plain flour
5 to 6 Oreo biscuits (separate Oreo cream from biscuits, crush the biscuits finely, add Oreo cream to the cream cheese)
50ml milk

Oreo butter cream toppings:
4 heaped tbsp butter cream*
6 Oreo biscuits (separate Oreo cream from biscuits, crush 4 biscuits finely, 2 biscuits as toppings)

1) Pastry: Mix plain flour and icing sugar.  Rub in butter until it resembles breadcrumbs.
2) Pour beaten eggs and work quickly to form a dough.  Do not knead it or the pastry will be tough.  Wrap in plastic and chill in the fridge for at least 30 minutes.
3) Take a teaspoon of dough, flatten it and fit into each tartlet mold.  Use a knife to trim away excess dough.  Chill in fridge for another 10 minutes.

4) Fillings:  Beat cream cheese, Oreo cream and sugar till creamy.
5) Add egg, lemon juice and beat well.
6) Add plain flour, crushed oreo biscuits and milk into the cheese mixture.  Mix well.
7) Spoon 1 tsp of cheese mixture into each tartlet.
8) Bake at preheated oven 175C for 20 to 25 minutes.  Remove and set aside to cool.

9) Toppings: Mix the butter cream with Oreo cream and finely crushed biscuits.  Put cream into piping bag.
10) Pipe Oreo butter cream on each tartlet and topped with a small piece of Oreo biscuit.

* Butter cream recipe (based on Aunty Yochana recipe)
100g sugar + 60ml water
70g egg white (approximately 2 whites from medium-sized eggs)
150g butter + 150g chilled margarine (or 150g shortening)

1) Boil sugar and water till thick but still flowy.
2) While sugar syrup is boiling, whisk egg white till fluffy.  Pour in hot sugar syrup (WARNING: SUGAR SYRUP IS VERY HOT, HANDLE CAREFULLY).
3) Continue to whisk the egg white till cool.
4) Add butter/shortening/margarine, a little at a time.  Beat till thick and fluffy.

# Keep unused butter cream in fridge if you intend to use it within a few days.  Otherwise, keep in freezer.  To use, thaw and stir well.

## If you find thick sugar coating on your pot, no worries.  Just add some water into pot, boil and the sugar coating will dissolve.  

1 comment:

  1. I tried this cheese tartlet and its really delicious.Keep updating the new recipe like this it will help me surely.


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