Random Thoughts of a Quirky Blogger
  • ~ Home ~
  • ~ What I Think ~
  • ~ What I See ~
    • Events
    • Food
    • People
    • Places
  • ~ What I Make ~
  • Blog Series
  • Terms and Conditions
  • Disclaimer

Matcha Cheese Tarts

12/9/2016

4 Comments

 
Not to be mistaken with molten cheese tarts, these indulgent pastries are more representative of a cheesecake baked in a crispy croissant shell and omit the small dosage of Parmesan typically used in Japanese-style lava tarts.

Honestly speaking, I have a fear of leaking batter, which is why it's always difficult to picture something of high viscocity turning solid once slow-baked. As a consequence of this phobia, I allowed the mixture to congeal over a hot water bath - reminiscent of forming a custard - before pouring the filling into the shell for baking.
Picture
Picture
Peachy Bunny's video served as a great guide. Those knowing me, though, will know that I have a hard time adhering to a recipe in its entirety. Eventually, my mind trailed off and found this cheese tart recipe. Combined, the methods (miraculously) yielded this successful product.
Picture
Picture
Picture
Picture
Picture
Ingredients
(Recipe inspired by and adapted from Peachy Bunny)

- 1 pkg original Philadelphia Cream Cheese (8 oz. / 226 g), softened
- 2 tbsp granulated sugar
- 3 eggs
- pinch of salt
- 1/4 cup half & half cream*
- 1/4 milk*
- 1 tbsp corn starch
- 2 tbsp matcha/green tea powder *
- 1/2 tsp vanilla extract
- 1 pkg Pillsbury original Crescent Roll (225 g)


Directions:

1) Preheat oven to 375 F. 
2) Line aluminum trays with puff pastry dough as desired. (I opted to line some in their entirety and others solely on the bottom.)
3) Beat softened cream cheese until smooth. Add in sugar and mix again.
4) Add in the pinch of salt, vanilla extract, cream, and milk. Beat lightly to combine.
5) Sift in cornstarch and matcha powder, then gently mix.
6) Add in eggs and beat until well combined.
7) Bring a small pan of water to a roaring boil, then reduce to medium heat.
8) Place matcha cheese filling over the pot of simmering water, stirring constantly as the mixture thickens.
9) Remove from heat once the mixture achieves a runny custard consistency. When lifted with a spatula, the mixture should drip back into the bowl very slowly.
10) Allow the mixture to rest for 1-2 minutes before carefully filling each puff pastry-lined tin. Gently drop on a sturdy surface to remove any air bubbles.
11) Bake for 10 minutes, or until the edges of the puff pastry become a rich copper shade. Let cool on a wire rack, then refrigerate. Allow the tarts to chill for at least 4 hours.
12) Serve and enjoy!


Notes
- I commited the dreaded mistake of baking my puff pastry tart shells once before pouring in the filling. As a result, the shell drastically puffed up and was required to be flattened before the second baking process. When using storebought puff pastry, I would recommend baking at the same time as the filling to prevent burning.
- Both cream and milk were utilized in this recipe, however it should be noted that either form of dairy is fine. The type of milk (1%, 2%, or whole) can be varied to your preference. If substituting with skim milk though, please add a splash of cream to maintain the required fat content.
- As opposed to Peachy Bunny's rendition, I opted to use a much smaller amount of matcha powder. Personally, I found that two tablespoons' worth was sufficient in obtaining the desired flavour and colour intensity, but feel free to adjust this amount to suit your preferences.

4 Comments
Sam
8/5/2017 09:41:03 pm

I tried this recipe and the tarts came out really salty. Why?

Reply
Natalie (Admin) link
8/9/2017 09:32:02 am

Hi Sam,
Sorry to hear this! I'm not exactly sure why the tarts turned out salty for you. Did you perhaps buy a different version of the puff pastry? It is possible for the tart shells to affect the final taste of the tarts.

Reply
Martin
8/5/2017 10:10:12 pm

Just want to confirm that 2tbsp of sugar is enough????? I also had the same trouble of saltiness in my tarts.

Reply
Natalie (Admin) link
8/9/2017 09:35:22 am

Hi Martin,
Sorry that you experienced a similar problem! Two tablespoons was sufficient for me since I prefer the bitterness of the matcha to peek through. However, you could definitely adjust the amount if you believe it might help alleviate the saltiness.
I'll try to investigate the recipe again. Thanks for letting me know!

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    The Sweet
    The Savoury

    Archives

    July 2020
    March 2020
    January 2020
    April 2019
    August 2018
    June 2018
    April 2018
    February 2018
    December 2017
    November 2017
    August 2017
    July 2017
    May 2017
    April 2017
    February 2017
    January 2017
    December 2016
    April 2016
    March 2016
    October 2015
    September 2015
    July 2015
    January 2015
    December 2014
    June 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013



    Categories

    All
    Brownie
    Chocolate
    Christmas Recipes
    Easy Recipes
    Gluten Free
    High Fibre
    High Potassium
    High Protein
    Ice Cream
    Japanese Style
    Low Carb
    Low Cholestrol
    Low Fat
    Low Sodium
    Matcha
    Microwave Recipe
    Quick Recipes
    Savoury Recipes
    Sweet Recipes
    Vegan
    Vegetarian
    Yuzu


    RSS Feed

WHAT DOES "QUIRKY AESTHETICS" MEAN?

Quirky =  a term that commonly refers to something/someone distinctly different and unique
Aesthetics = the visual aspect of things



Together, Quirky Aesthetics refers to the things, events, and happenings seen and perceived by this blog's creator - quirky perspectives in a visual form.

Contact ME

​Subscribe

Join our mailing list today!
Join Now
© Quirky Aesthetics. All rights reserved. Last modified: August 10, 2015.