Monday, 1 September 2014

Mini sweet pastry tarts filled with cream cheese

This recipe is from joyofbaking .com


Ingredients for cream cheese filling:
Cream cheese-8 oz or 227 gms-1 pkt- room temperature,
Condense milk-1/4 cup,
Zest of one lemon,
Lemon juice-2 tbsp.

Ingredients for  sweet pastry crust:
All purpose flour-1 and 1/2 cup flour,
Butter -1/2 cup-room temperature,
white sugar-1/4 cup,
Egg -1 lightly beaten,
Vanilla essence-1 tsp.


Method: cream cheese filling
Take a bowl and beat the cream cheese with a beater until creamy and smooth( few seconds)
Add condense milk,lemon zest,vanilla essence and lemon juice and beat until smooth.
Taste the filling and you can adjust the sweetness of the filling.
Do not add too much of lemon juice or condense milk as the filling will be too runny.
Transfer the filling to a bowl or cover it and place it in the fridge to cool and thicken.
You can make this filling a day in advance and it can be kept in the fridge for a week.

Mini sweet pastry crust:
Beat butter till light and smooth with an electric beater
Add sugar and beat for couple of minutes till light and fluffy.
Add one beaten egg and beat only for few seconds.Add vanilla essence.
Add the flour and just mix together.
Remove the beater and gather the dough into a ball.
Wrap it in a plastic wrap or cling film.
As the dough is very soft,put it in the freezer for 5 minutes.
Take out from the freezer and place one tbsp of the dough into each greased and floured mini cupcake tray or non stick mini cupcake tray.
Press the dough at the bottom and upsides.
Run a rolling pin to remove the excess dough.
Press the sides again.
Pre heat oven to 200 C or 400 F
Place the tray in the fridge as the oven is pre heating.
After ten minutes,place the tray to bake for 5 minutes.
Reduce the temperature to180 C or 350 F and bake for 15 minutes more or till the top edges are light brown.
Take out the tray and leave it to cool on wire rack for 15 minutes.
As the tarts cool,it will separate around the edges or loosen it using the tip of the knife.
Remove the tarts from the tray and place it on wire rack to cool completely.
Assemble:
Once the tarts are cool completely,fill one heaped tsp of the cream cheese mixture in each tart.
Keep the filled tarts in a container in the fridge and when you plan to serve decorate with any fruit of your liking.
These mini tarts can be kept in the fridge for a week.


Makes 18 mini tarst!

Sunday, 24 August 2014

Ice cream sandwich


This recipe is from Joyofbaking.com!
This is easy dessert recipe using store bought icecream!
We only have to bake a thin chocolate cake layer to sandwich the icecream!
You can use any ice cream of your choice!

Ingredients:
All purpose flour-1/2 cup,
Cocoa pwd-1/4 cup,
Melted butter-1/2 cup,
Sugar-1/2 cup,
Egg-1,
Vanilla essence-1 tsp,
Ice cream- 750 gms-(You can use one whole brick)



Method:
Pre heat oven to 350 F or 180 C
Spread aluminium foil on a 10 by 15  jelly roll pan or  baking tray with a little extra foil hanging on the short side.
Using a brush,grease the foil with butter.
In a bowl,add the melted butter and sugar.
Using a wire whisk,beat the sugar for few second.
Add egg and beat for few seconds.
Add vanilla essence.
Sift flour and cocoa pwd through a sieve to remove lumps.
Stir until combined and smooth.
Spread the batter evenly into the prepared pan,smoothing the top and filling all the corners.
Bake for 8 minutes in the oven.
The cake is just dry but soft to touch and the edges will begin to pull away from the sides.
If you over bake the cake,it will become hard, dry and will break while making the sandwich.
Remove from oven and let it cool on wire rack.
Once the cake is at room temperature,gently lift the cake using the sides of the foil and remove the tray.
 Place the foil with the cake on the cutting board.

Take another small tray and line it with cling film or plastic wrap as the ice cream sandwich has to be wrapped and placed in the freezer to set.
Using a sharp knife divide the cake into two halves.
Place a flat spatula under one half of the cake and loosen the bottom to free from the foil.
Gently lift it and place it top side down on to the baking tray that has been lined with cling film or plastic wrap.
Take another bowl and scoop out the ice cream in it.
Leave the ice cream for  few minutes to soften as it will become difficult to spread if the ice cream is hard.
Once the ice cream has softened a little,spread it on the cake layer smoothing the top with a knife.
This has to be done very quickly as the hot weather will start melting the ice cream
Top the remaining half of the cake top side up.
Quickly wrap the ice cream sandwich tightly with the plastic warp.
Place the tray in the freezer overnight.
Unwrap the sandwich and cut the edges to even the sides.
Cut the sandwich into rectangles.
Place the ice cream sandwich in a container with a lid.
Put the ice cream rectangles in the freezer.

You can cut into small size while serving.
Enjoy the ice cream sandwich with your family and friends.

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