Love Heart Cheese Tarts
- 6 years ago
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INGREDIENTS: (Makes 12 tarts)\r
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Tart base:\r
- 140g unsalted butter, softened\r
- 1/2 cup caster sugar\r
- 1 teaspoon vanilla extr\r
- 2 cups plain flour\r
- 1/2 teaspoon baking powder\r
- 1/4 teaspoon salt\r
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blind bake at 205degreesC, for 9mins, until edges start to brown\r
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Cheesecake filling:\r
- 250g cream cheese, softened\r
- 1/3 cup caster sugar\r
- 1 large egg\r
- 1/2 teaspoon vanilla extr\r
- 1/4 cup sour cream\r
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Preheat oven to 140degreesC, bake for 23mins\r
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Let it set to room temperature before serving. I personally prefer eating them at room temperature, but if you really wanted to have them cold, go for it! :D \r
* if you plan to store it, always store in an airtight container so that the tart wont get soft. However, as with most things, i recommend eating them on the day itself! hehe. The cheesecake will kind of pull away from the tart the longer you keep them, but if you really wanted to, id say you could probably keep them for up to 5days or so. :)\r
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What to do with left over dough:\r
Roll it out, spread a tiny bit of butter on top then sprinkle some sugar and cinnamon over it, bake at 200 degrees until edges start to brown, let it cool, OM NOM NOM.\r
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Disclaimer: This is not a sponsored video. All opinions are my own. All products used in this video were purely because its what I had and I am in no way affiliated with those companies.
\r
\r
Find me on FACEBOOK: \r
Follow me on INSTAGRAM: @cherrylanescupcakes\r
\r
\r
INGREDIENTS: (Makes 12 tarts)\r
\r
Tart base:\r
- 140g unsalted butter, softened\r
- 1/2 cup caster sugar\r
- 1 teaspoon vanilla extr\r
- 2 cups plain flour\r
- 1/2 teaspoon baking powder\r
- 1/4 teaspoon salt\r
\r
blind bake at 205degreesC, for 9mins, until edges start to brown\r
\r
Cheesecake filling:\r
- 250g cream cheese, softened\r
- 1/3 cup caster sugar\r
- 1 large egg\r
- 1/2 teaspoon vanilla extr\r
- 1/4 cup sour cream\r
\r
Preheat oven to 140degreesC, bake for 23mins\r
\r
\r
Let it set to room temperature before serving. I personally prefer eating them at room temperature, but if you really wanted to have them cold, go for it! :D \r
* if you plan to store it, always store in an airtight container so that the tart wont get soft. However, as with most things, i recommend eating them on the day itself! hehe. The cheesecake will kind of pull away from the tart the longer you keep them, but if you really wanted to, id say you could probably keep them for up to 5days or so. :)\r
\r
What to do with left over dough:\r
Roll it out, spread a tiny bit of butter on top then sprinkle some sugar and cinnamon over it, bake at 200 degrees until edges start to brown, let it cool, OM NOM NOM.\r
\r
\r
\r
\r
Disclaimer: This is not a sponsored video. All opinions are my own. All products used in this video were purely because its what I had and I am in no way affiliated with those companies.