Kaya Cheese Tart

Makes 8 tarts MEDIUM

Wine & Dine Cookbook - - FONG YIT KAYA X COOKBOOK -

These tarts are de­cid­edly ad­dic­tive with their light cheese fill­ing laced with kaya.

120g ic­ing sugar

288g all-pur­pose flour

30g al­mond pow­der

32g egg

185g un­salted but­ter, cold and cubed

For the kaya cheese fill­ing

150g Fong Yit kaya

100g cream cheese, room tem­per­a­ture 25g un­salted but­ter, soft­ened

50g whip­ping cream

Spe­cial equip­ment

Mini tart mould

1. Sift ic­ing sugar, flour and al­mond pow­der to­gether. Cut in but­ter un­til it re­sem­bles fine bread­crumbs. Add egg and knead to form a smooth dough. Wrap dough with cling film and chill for at least 2 hrs be­fore use.

2. Pre­heat oven to 170ºC.

3. When ready to bake, roll out the dough to 3-mm thick­ness and line the tart pans. Use a fork to poke some holes to al­low the tart to bake evenly. Blind bake for 10 to 15 mins, un­til golden brown.

4. In an elec­tric mixer with a pad­dle at­tach­ment, mix the kaya and cream cheese till soft. Add in the but­ter and con­tinue mix­ing till the in­gre­di­ents are well in­cor­po­rated.

5. In a clean bowl, whip the cream till soft peaks form. Grad­u­ally fold the whipped cream into the kaya mix­ture. Set aside and chill un­til ready to use.

6. Un­mould the tarts and set aside to cool. Pipe in the fill­ing till ¾ full. Kaya cheese tarts are best served chilled.

Kaya Cheese Tarts

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