| Ingredient | Method |
Tart base Filling: 100g Cream cheese, soften 10g butter 1 B Egg yolk 8g Cornstarch 25g Sour cream 15g Milk 1 B Egg white 30g Granulated sugar 3ml lemon juice/rice vinegar Flavour: 40g strawberry jam 40g dark chocolate coins +15g milk +3/4tsp coffee powder, mircowave until melted, set aside. | 1. Place cream cheese into a bowl and use a whisk to cream it. Add the butter, egg yolk to the cream cheese. Combine well. 2. Add sour cream, milk and corn starch and mix well. 3. In another bowl, add the egg whites, lemon juice and granulated sugar and whip with a whisk until soft peaks form. If you whip it too much, it will separate when baked, so be careful! 4. Add 1/3 of the egg whites to cheese batter. Mix it in using cutting motions by scooping up from the bottom of the mixture. Add the rest of the egg whites and combine with a rubber spatula equally while keeping the air bubbles intact. 5. Pour 60g of batter into another bowl and fold with strawberry jam until combined. Set aside. 6. Add the melted chocolate into the remaining batter and fold until fully combined. 7. Spoon the chocolate batter into tart base, alternately with strawberry batter. Smear the batter to create marble effect. 8. Bake @ 170C for 25 minutes until cooked.
9. Let it refrigerate for a couple of hours before serve.
*makes abt 12-14 tarts |
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