Tuesday, December 13, 2005

Blueberry Cheese Tarts

I wanted so much to make a cheese cake but darling is away.....yeah pity me, it has been like a week and then he returned on Saturday's night and away again on Sunday....oh my, i wonder when his work will be completed and be back in one piece....:( You see, i can't make a cheese cake because mom doesn't like cheese and dad, he's not so into dessert..hence, sis and i definitely can't finish da whole cake if i were to make a cheese cake. However, I still can make simple mini Blueberry Cheese Tarts...store it well and it can last for days....;) Here's da recipe for a simple Blueberry Chese Tarts:-


Tart Base
  • 200g Digestive Biscuits (finely crushed)
  • 100g Melted Butter



  • 250g Cream Cheese
  • 20g Sugar


  • 2 Egg Yolks
  • 20g Sugar
  • 30g Lemon Juice (about 1 Lemon)
  • 1 Lemon Zest Grated


  • 1 1/2 tbsp Gelatine
  • 60g Water


  • 150g Whip Topping Cream (whipped)


  • 1 Egg White
  • 20g Sugar


Tart Base

  1. Mix the biscuit base ingredients until well blended
  2. Press onto bottom of your desired mould
  3. Refrigerate while making the cream cheese filling


  1. Cream (A) until light and smooth
  2. Put (B) in a bowl and place over a double-boiler. Cook until light and fluffy while stirring constantly
  3. Premix (C) and place over double-boiler. Stir until gelatine dissolves. Add it into (B) and mix until well combined. Leave to cool slightly. Add into (A) and mix until well blended
  4. Fold in (D) and mix well
  5. Whisk the egg whites in (E) until soft peaks. Add sugar and whisk until still. Fold it into cream cheese mixture. Mix till well incorporated
  6. Pour it onto the prepared biscuit base
  7. Refrigerate for 4 hours or till firm

Hohoho....it's tempting isn't it....but can't have a bite yet....refrigerate for at least 4 hours...da best is to refrigerate overnite..:)

Tadaaaa.....yum yum......it's ready to be eaten and that's my tuesday's breakfast! Hohoho... it's so cheesielicious...:p

1 comment:

ChezzyHeart said...

May i ask what's the double boiler?

Next, do u need to fill the crust mixture in a hard case (eg: aluminium foil case)to firm up the shape? tks