Cheese Tart ♥
I've always wanted to make sweets. Cakes, pastries, name it. But I haven't had the proper education. The techniques, the basics. I just watch cooking shows or browse the Internet for recipes. But that doesn't stop me from dreaming that one day, I would be a top-class pastry chef. I too would be making my own recipes for other people to try and I too would be making sweets that will make other people happy just like how sweets make me happy.
This is the first time I've ever made a cheese tart. Well I've tried making a cheesecake (Bobby Flay's Caramel Apple Cheesecake) but it failed to pass the standard (my standard :D). So I felt disappointed and discouraged. I thought to myself,"What was I thinking --trying to make a cheesecake that Bobby Flay did? I'm not even a pastry chef yet."
Then one day when my mom came home from Tagaytay, she had pasalubong with her. Langka tarts, Lengua de gato, and Blueberry Cheese Tarts. And so, the sweets-lover I am, I immediately opened the box and ate one of the cheese tarts. I should say that it was really good--"parang mini cheesecake!". Immediately, I felt restless inside with a lot of excitement. I told myself,"kailangan ko ring makagawa nito!".
Since I already have a cream cheese filling recipe that I made --from my walnut swirl brownie recipe--all I needed was how to make the dough. So when I found a recipe on the Internet, I started making my cheese tarts. The recipe said that I should use butter but instead I used shortening because I thought we're all out of butter.
Since I already have a cream cheese filling recipe that I made --from my walnut swirl brownie recipe--all I needed was how to make the dough. So when I found a recipe on the Internet, I started making my cheese tarts. The recipe said that I should use butter but instead I used shortening because I thought we're all out of butter.
The first batch of cheese tarts I made turned out to be a disaster. I can't even unmold the tarts because the crust kept breaking or crushing when I tried to, but I still managed to eat them (hahaha). I eventually found out that we still had half a cup of butter left (kainis!) when I refrigerated the tarts. It turns out that when I expose them to a cold temperature, it would be easier to get them out of the molds.
With the half cup of butter I found in the fridge, I had my second shot at making cheese tarts. And so, after they were baked, I let them cool in the pan for about 5 to 10 minutes--trying my best not to be impatient this time. Still waiting until just a few seconds left.. 5, 4, 3, 2, 1 and my cheese tarts are done!
Well I don't want to brag but, I must say they taste heavenly! :)
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