I realised that during Ramadhan i usually dont get to sleep alot? its like i wake up at half past 4 in the morning and dont go to bed till after midnight.. sometimes i end up sleeping at 2am and wake up again at 4am to prepare for "sahur".. geesshhh.. if i keep on doing that.. come Shawal.. i would hv panda eyes hahaha
Anyway today i didnt have to prepare lots for Iftar.. had cooked mee bakso and baked cheese tart for desert.. we had to go to Mustaffa Center to get Hairi stuff too.. stuff that he needs to take along when he goes to National Service.. we ended up paying quite a bit and that included a new cell phone (no camera!) and a pair of sneakers for him..
150g butter (i used unsalted and added 1/2 tsp of salt)
70g icing sugar
260g plain flour
1tbsp milk powder
250g cream cheese
50g whipping cream
1 tbsp milk
15g melted chocolate
Zest of 1 lemon (i added)
1. Mix butter and icing sugar till well combined
2. Add in egg and cream until smooth.
3. Add sieved plain flour and milk powder till well blended
4. Keep refrigerated for 30 mins to let it firm. Remove and roll between 2 plastic sheets to 3mm thickness.. line onto the tart mould
(what i did was to refrigerate it for an hour..that way its easy for me to work my dough.. roll out dough on a well flour surface.. once done i wrap the dough around pin roller and quickly transfer dough onto tart mould and unrolled back my dough)
5. Press sweet pastry onto tart mould. Prick some holes on the pastry shell and bake at 190C for 15mins or until light golden brown. Leave to cool
1. Cream sugar and cream cheese till light and smooth. Add in egg and cream until well blended
2. Add whipping cream and mix till combined
3. Take out 60g of the cheese mixture and mix with milk and melted chocolate
4. Deposit the cheese fillings onto the baked pastry shells. Place some chocolate cheese fillings on it and make swirls with it
5. Bake at 200C for 10-12mins
Note: Usually i will double sweet pastry recipe.. dough can be kept in freezer for quite a while.. for today i baked em and keep it in air tight container for later use..
Source: Baking Code by Alex Goh