| Ingredient | Method |
| 1/2 of 起酥面皮/pastry dough Filling: | 1. Roll out the puff pastry into 4mm thick. Cut out pastry according to the size of your tart moulds. (cover with plastic wrap for the rest of the dough) 2. Line dough in the middle of tart moulds, one by one. Lightly press the dough with your thumb. Starting from the bottom then top to the side (dough must higher than tart mould 1cm). While pressing the dough, turn the tart mould clockwise/ anti- clockwise in order to make an even tart pastry. (Remove any air burble by using toothpick if found inside the bottom mould), rest for another 20 minutes. 3. Preheat oven 200C. Bake the pastry without custard for 3-4 minutes. Remove from oven, cool slightly and press the bottom and around pastry with a spoon/hand to reshape it. Send to oven and bake for 6-8 mins to make sure the skin is slightly cooked. Re-shape again if needed. Pour the cheese mixture 7-8% full into tart shells and bake for 10 mins. Transfer to top heat only for the last 5 minutes to create roasted effect. |
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