Recipe for Durian Cheese Tart
Ingredients for Tart Pastry
100g cake flour
1/2 cup icing sugar
70g salted butter, cut into cubes, cold
2 egg yolks
1/8 cup cold fresh milk
1/8 teaspoon sea salt
Sift cake flour and icing sugar into a large bowl then add cold salted butter cubes, break the butter and rub the butter into the flour mixture, until it resembles bread crumbs and add egg yolk to the mixture, then form the mixture into a dough. Add cold fresh milk to the dough to make it soft and pliable. Knead the dough gently into a ball. Place on a piece of food nonstick wrap and place in fridge to rest for about 1 hour.
After 1 hour, remove the dough from fridge. Dust a baking mat and rolling pin with flour, roll the dough thinly, about 3 mm thickness. Use circular cutter to stamp on the dough. Place the cut dough over a spring form tart tin and gently press it to cover the tin then use a fork to poke holes at the base of the tart cases. Bake the tarts at 180C for 10mins.
Ingredients for Durian Cheese Filling
150g cream cheese
50g mascarpone cheese
30g durian puree
30g salted butter
100g heavy cream
30g icing sugar
10g corn starch
1 egg yolk
1 tbsp lemon juice
1/4 tsp vanilla extract
1/4 tsp sea salt
1 egg yolk for brushing on top of custard
Prepare the durian cheese custard:
Add cream cheese, mascarpone cheese, durian puree, heavy cream and salted butter into a small pot. Place the pot into a large, shallow pan with barely simmering water. This is the bain marie method, to create a gentle and uniform heat for cooking custard. Keep stirring the mixture till everything is melted . Once the mixture has melted, add sifted corn starch and icing sugar. Mix till mixture will thicken. Add 1 egg , 1 egg yolk, vanilla extract and lemon juice. Mix till the mixture thickens into custard, add some sea salt. Let the custard cool down completely.
After the cases are cooled gently remove them from the tins and let it cool completely before filling with custard. Preheat oven to 230C.F
Fill the cheese custard into a piping bag and pipe into the tart cases, brush custard evenly with the remaining egg yolk.
Bake the tarts at 230C, for 7 to 10 mins.
Once baked, remove from oven and place it on the wire rack to cool. Best eaten warm, freshly baked.
Dust icing sugar over the cheesecake just before serving.
Now Kick start your business for Durian Cheesecake Tarts
Suggestions for Food Packaging:
- First and foremost make sure to follow safety and hygiene rules for the kitchen, food handling or preparation and packaging.
- Pack tarts individually or by 6 pieces in a box.
- Now dress up your packaging with your own label design, keep it simple and clean, and don’t forget to put your contact numbers for more orders.