Makes: 15 (size 3″ x 1.8″ x 0.9″ cup)
Ingredients
Pastry
- 125g butter
- 65g fine granulated sugar
- 1 egg yolk (cold)
- 250g plain flour
- 1 tbsp ice water
- ½ tsp vanilla essence
Filling
- 250g cream cheese
- 20g butter
- 60g fine granulated sugar
- 1 egg
Method
Pastry
- Cream butter, sugar and vanilla essence.
- Add in egg yolk and water. Continue creaming for 1-2 minutes.
- Fold in the flour and mix.
- Wrap pastry with plastic and leave in fridge for ½ hour.
- Weight approximately 40g pastry. Roll to circular shape and cut with pastry cutter and line a tart mould.
- Using a fork, prick some holes on the base of the pastry. Bake at 180°C for 15-20 minutes.
Filling
- Beat cream cheese, butter and sugar together till light, add in egg and beat till well mixed.
- Spoon mixture into baked tart shells.
- Mix 2 tbsp cocoa powder with a small amount of hot water. Add 1 tbsp chocolate emulco. Mix into a paste.
- Dip the tip of a chopstick into chocolate paste and draw some patterns on the top of the cheese.
- Bake at 180°C for 10 minutes.