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 tarts!
Ingredients:
Ripe mango(less fiber)-2-peeled,pureed and sieved-1/2 cup.
Yogurt-400 gms or 2 cups-make hung curd,
Milkmaid-1/4 cup or more according to the sweetness of the mango,
Salt-a pinch,
Vanilla essence-1/4 tsp(optional),
Digestive biscuits-1 small packet-150 gms,
Butter melted or soft-4 tbsp to 6 tbsp.
Method:(you can make the mango tart in any container of your choice-tart pan,muffin tins.
Tie yogurt in a muslin cloth and let it hang in a tall jar or a glass to drain out the whey.
Keep it in the fridge for four hours.
Squeeze out any whey by hand before removing the cloth.
Powder the biscuits by hand or in a blender.
Add butter and mix
.
The biscuit mixture should hold together to form a ball if pressed together,if it scatters then add more butter.
Grease the bottom and sides of the tart pan or muffin tins.
If making in individual bowl,then it does not need greasing.
Spread the biscuit mixture at the bottom of the pan and press it tightly.
Place the tart pan on larger tray and place it in the fridge to harden.
Peel the mangoes and puree the slices in the blender.
Sieve the mango puree through a plastic sieve to remove fibers.
Place the sieved mango puree in the fridge.
Once the hung curd is ready,place it in a bowl.
Beat the hung curd in a bowl with a whisk (30 seconds).
Add a pinch of salt and whisk again.
Add the mango puree and whisk till it incorporates.(few seconds)
Add milk maid-(taste the sweetness of the mixture and add accordingly)
Add vanilla essence (optional).
Mix and pour the mango mixture on the biscuit spread.
Using a knife smooth the top.
Place the tart in a large tray and cover with a plate.
Cover and place the tray in the fridge,to set overnight.
Once the mango tart is set, run a knife around the pan to loosen the edges.
Lift the pan from the bottom and place the mango tart on a board or serving plate.
Cut slices of mango and decorate on top.
Cut slices using a chef knife and always wipe the blade before each cut.
Best eaten fresh as fruit is used but left overs can be kept in the fridge for few days.
