a few days ago, i decided to make a batch of lemon cheesecake tartelettes for the new year's eve. i used my friend, yuslim's cheseecake recipe. believe me, i LOVE the recipe to bits. it's VERY simple, easy, effortless, and is a no-bake recipe. and the cheesecake is mm mmmm yummmmyyy, light, cool, and just nice.
the tartelettes are bite-sized... the kind of food that i love. teeheee. fingerfoods. foods that i could snack on. never too stuffy, always cute and petite.
it's quite rare for me to make individual tartelettes from scratch... plainly because i'm ever too lazy to bother detailing on every single tartelette shells. but since i've got time to kill, why not? haha. after all, i DO love making these little shells myself... i love how they come out so uniquely different, every shell a different version of the other. i love how they are perfectly imperfect, the beauty lies in those little cracks, and crooks. heeee :)
lemme show you how i made them, step by step.
first, crush digestive biscuit (i usually use sekutmeri/milk arrowroot) till you get breadcrumb-like texture. then add melted butter into mixture, and form into dough. if it's too soft and wet, add in a little bit of plain flour.
then, pinch the dough to form small balls. put the balls into holes in a cupcake tray, press gently with your fingers to form the shells. the holes should be well-greased beforehand.
when the shells are done, using a fork, poke little holes in each shells, and put them into the freezer for about 10 minutes. take the tray out, and blind bake the shells. to blind bake means that you bake the shells without the filling, and you put some weight onto the base of the pastry shells, so that the shells wouldn't come out soggy... because of some air bubbles forming underneath the crust... bla bla bla. hahaha i'm not really sure... but anyhoo, i'm pretty sure that blind baking pastry shells is necessary. i usually use rice grains to blind bake, but you'd have to cover the pastry base first, before filling them up with rice grains so that you won't get the grains to be sticking into the shells when they're are baked.
bake for about 10-20 minutes, or until light brown. the picture on the left is of the baked shells. then, take the tray out of the oven, and leave to cool. when it's cooled, put the tray back into the freezer, just to get the shells hard enough that they won't crumble and break, when banging the tray onto the kitchen counter/wooden chopping board/anything that you think is appropriate, to get them shells out.
the perfectly imperfect tartelette shells!! then now, you start making the filling. it's really simple. just beat all the ingredients up (i'll list them up in the recipe section below), till thick, then spoon into the shells.
OH, and for the garnishing, grate some lemon zest, or you could peel some up, and cut them into thinner slices, and leave them under the scorching hot sun... to let them dry. just like what people do with ikan masin, or the pandan for bunga rampai you know... i just knew that for bunga rampai the pandan has to be really dry...
hahaha okay, back to our topic.
so then, you just leave the already done little petite tartelettes in the fridge, to cool and set. once they're set, you sprinkle (dot, more like) the dried lemon zest onto the tartelettes...
lemon cheesecake tartelettes (recipe adapted from yuslim)
- 250g butter
- 1/2 cup (+/-) plain flour
- 250g digestive biscuit (sekutmeri/milk arrowroot) - crushed
- 250g cream cheese
- 1/2 lemon squeeze
- 197g condensed milk
- dried lemon zest
- mix melted butter with crushed digestive biscuit. add in a little bit of flour if mixture is too soft and wet. form into a dough.
- shape into shells in cupcake tray using fingers.
- make holes on the base of each shells using a fork.
- freeze for 10 minutes.
- blind bake for 10-20 minutes, or until light brown, in a preheated oven at 180 C.
- take out of the oven, leave to cool.
- freeze for +/- 30 minutes or until shells are hard, then tap (or bang, rather) tray upside down, on a counter/wooden chopping board/table/whatever to get the shells out of the tray.
- if you've got some extra shells, you can store them in the fridge, in an airtight container. they could last for a few days... or maybe longer. i'm not really sure. sorry!
- beat all ingredients together until thick. use a hand mixer. or an electric mixer. or you can just beat it manually, using your hand and a whisk.
- spoon into the tartelette shells.
- leave them in the fridge to set, for at least 1 hour.
- dot the tartelettes with just a few dried lemon zest. you don't want too much of this, as it could make the lemony taste too overpowering.
then you're done! and trust me, nothing beats the cool, milky, sweet and tangy sensation of lemon cheesecake tarts, on a hot hot day. you definitely should give this recipe a try!!
happy baking :)
baker at heart,