As a child i loved visiting neighbourhood confectioneries. I would stop & oogle at those inflated sugar-coated doughnuts, figurine-topped cakes, rainbow chip swissrolls and these beautifully swirled cheese tarts. Then compare their drool-factors on the mind scale.
If cheese tarts took victory, its solely because of their pretty face. Many bakeries make vulgur digestive crusts and with sooo little jam inputs that i often regret my choice, but still fall for the fraud again. A typical visually-influenced consumer, hah.
So i wised up and decided to recreate my own rendition.
Whipped up a philly cheese filling (similar to cream cheese frosting but with extra coagulating ingredients) and paired it with Michel Roux's pate sucree recipe- and im surprised by how well it turned out.. except that cheese-deflation flaw after cooling.
The pastry dough was extremely soft at first (from the use of whole eggs instead of egg yolks) but firmed up easily with refrigeration. Once chilled, it became amazingly smooth and pliable yet free from sticky trouble that usual doughs pose. The product? Crispy, non-soggy shells so nicely browned all over.
Undoubtedly one of the best doughs ive worked with.
Tart, filling, cheese, filling.
Pate Sucree
from Eggs by Michel Roux
Ingredients:
250g plain flour
100g butter, diced & slightly softened
100g icing sugar
small pinch of salt
2 medium eggs
Method:
1) Put the flour on a work surface and make a well. Put in the butter, icing sugar and salt.
2) Using your fingertips, mix all the ingredients in the well, then add the eggs and gradually draw in the flour, little by little, and mix well.
3) When everything is completely amalgamated, knead the pastry 2 or 3 times with the heel of your hand to make it completely smooth. Wrap it in cling film and rest in the fridge for 1-2 hours before using.
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