Apple Cheese Pie 9/8/2016

Bake Hokkaido Cheese Tart

(yield 9 tarts, using 5.5cm top/3cm base tart mold)

Ingredients:

(A) Tart pastry

100g cake flour

15g icing sugar

40g unsalted butter, cut into cubes, cold

1 egg yolk

1 tbsp fresh milk

(B) Apple Cheese filling

80g cream cheese

1pc Red Apple
dash of cinnamon powder

(C) Brushing

1/2 egg yolk for brushing on top of custard

Steps:

1) mix shifted flour and icing sugar with butter. Use hand to rub until it resembles like bread crumbs.

2) add in egg yolk, continue mix by hand

3) add in milk and gently knead to form a soft dough. The dough shall not be sticky. wrap dough in cling wrap and keep inside fridge to rest for 1 hour.

***While waiting, prepare the apple cheese filling*** 

4) Beat cream cheese till soften
5) Peel, cut and dice the apple into tiny cubes

6) add the apple dices into the cream cheese and mix well

7) add in dash of cinnamon powder for nice fragrance

***Back to the tart pastry*** 

8) Remove the dough from fridge. Place a sheet of cling wrap on the table. place the dough on the cling wrap and cover by another sheet of cling wrap. Roll the dough thinly, about 3-4 mm thickness. 9) Use a 7cm fluted cutter to stamp the dough. Place the cut dough over a tart mold and gently press it downwards and surrounding the sides with fingers. Use a fork to poke holes at the base of the tart cases.

10) Bake the tart shells at 180C, fan mode for 10mins. Remove from oven and place on wire rack to cool. After the tart shells are slightly cool down, remove them from the molds and let cool completely before use.

11) Preheat oven to 180C fan mode.

12) scoop the apple cheese filling into the tart shells, then use the remaining dough to form the lattice shape on the top, brush with egg yolk.

13) Bake the tarts at 180C fan mode, for 10-12 mins.

14) Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked.

♡♡♡ Tips ♡♡♡
○ over kneading dough will resulted hard crust.
○ to remove tart mold immediately to to avoid tart shell getting moisture on the bottom.