Pandan Hanjuku Cheese Tarts

Ingredient

Method

Dark Sugar Tart  base Filling: 100g Cream cheese, soften 10g butter 1 B Egg yolk 8g Cornstarch 25g Sour cream 15g Milk 6g pandan powder 1 B Egg white 30g Granulated sugar 3ml lemon juice/rice vinegar

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 the batter into tart base carefully. 8. Bake @ 170C for 25 minutes until cooked. 9. Let it refrigerate for a couple of hours before serve.  *makes abt 12-14 tarts