Project: green tea cheese tart

EN And it is here! My green tea cheese tart recipe! The recipe itself is quite easy and not intimidating. I promise. The only shockfactor might be the fact that I use 3 types of cheeses to it. Maybe it's too much but it is worth it and so delicious. Anyways! My first time eating a sweet cheese tart was back in Hong Kong at the Food Expo exhibition and to tell you the truth I was quite sold after that. You know I am huge fan of cheesecake! And if you are too, then please give this recipe of mine a go!

NL Hier isie dan! Mijn groene thee cheese tart recept! Het recept zelf vind ik best meevallen en helemaal niet intimiderend ofzo. Misschien dat de 3 soorten kazen die ik erin heb verwerkt misschien teveel van het goede is maar hij is o zo lekker. Ik beloof het! Mijn allereerste keer dat ik een zoete cheese tart at, was in Hong Kong bij de Food Expo. Ik was gelijk verkocht na de eerste hap, want tja ik ben ook een enorme fan van cheesecake. Ben jij dat ook? Dan moet je vooral dit recept uitproberen!

❝Zweef de cursor voor Nederlandse vertaling!

The Ingredients

tart shell 170 gr pastry/cake flour 50 gr melted butter 50 gr sweet syrup (I used rice syrup) filling 100 gr cream cheese 100 gr mascarpone 100 ml milk 20 gr cheddar cheese (1 slice) 30 gr butter 3 tsp. cornflour 40-50 gr sugar 1 egg 1 tbsp. green tea powder

The trio cheese stage

And a whole lot of badboy-fat. But it is worth it!

The crunchy tart shell stage

Basically a cookie texture.

A trick to create that perfect looking tart shell

Almost like factory cut.

Place generous amount of dough on the tart tin, place a piece of plastic wrap on top and press the same tart tin on top to create a nice ribbed shape and you`re done!

Blind baking

To avoid soggy and puffy bottoms.

It should fall from the tart tins easily but sigh, I was a bit hasty with one of the tins and karma just hit me with a broken tart shell. So remember, be patience!

Final baking

The unbaked version looks actually good enough to eat.

But the baked version is better. A lot better.

Lets eat!

Cheesecake or cheese tart? First of all I`m a huge fan of cheesecake so if you are too then you are going to love cheese tarts! To me, the cheese tart has a greater and heavy cheese taste too. After all it has 3 different heavy cheeses to it. Because it is so heavy, you need to balance it out by adding extra flavoring to it which in my case the green tea and sugar. And lastly, because of the burned top of the cheese tart it gives an extra nice flavoring too.

Experimenting with different tart tins and shapes.

The Steps

Tart shell 1. Mix everything for the tart shell in a large bowl until everything is combined and turned into a solid piece of dough. Form it into a ball and flatten into a disc shape, wrap it around in plastic wrap and let it at least rest in the fridge for 30 minutes. Filling 1. We create a waterbath first where we melt the ingredients in it! Get a pan with water ready and boil it. In a heatproof bowl/pot add the cream cheese, mascarpone, cheddar cheese, milk and butter. Place this on top of the prepared pan with boiled water but! Don`t let the bowl touches the water! Let these ingredients melt while stirring. 2. Add the cornstarch and sugar in it and keep stirring until the cheese mixture has thicken. 3. Then finally add in the egg and the green tea powder and keep stirring until everything is combined, smooth and thickened. Let it cool down and let it rest and chill in the fridge before using. Blind bake tart shells You can use any desired tart shells and tins for this! I have used ribbed tart shells and mini muffin pan. 1. Preheat oven to 200ºC. Roll the dough out to 3-5 mm thickness. For easy placing and cover, I have used a cookie cutter to cut out the dough and placed the dough in the tart tins. Finish for perfect fitting by pressing the dough lightly with fingertips into the tart. 2. Create holes on the bottom of the tart shells with a fork. 3. Cover every tart shells with a piece of baking paper and fill them with baking beans. You can skip this step but if you want to have a nice flat and thin bottom then use the baking beans. Blind bake the tart shells for around 10 minutes. Remove the baking beans and the baking paper and let it cool down. Bake the cheese tart 1. Preheat oven to 230ºC. Fill the chilled cheese mixture into the prebaked tart shells. Not too full please! They happen to rise when baked! When everything is filled, bake the tarts for around 8 minutes or until the tops has browned up a bit. After baking just let the cheese tart cool inside the warm oven until completely cool and serve.