The original recipe was from Richard Goh.
From Toa Payoh Central Community Center, Baking Class, in 2010.
Tarts pastry recipe –
200g hard butter
100g sugar
1 Egg, beat
350g Plain Flour, sieve
50g ground Almond, toasted, until slightly brown
This tart base can be used for cookies or whole cheesecake base as well.
STEPS
Creamed butter with sugar until white
Add egg, a bit at a time
Add flour and ground almond
Beat until dough is formed
pressed into the oiled tart tins, demonstrated in this video
Poke holes with a fork before baking
Into preheat oven 180C
Cream Cheese Filling (Basic)
250g Cream Cheese (soften, room temperature)
1 Egg Yolk
75g Sugar
1 TBsp Lemon Juice
15g Gelatin
3 TBsp Water
125g Fresh Cream
METHOD
Whisk cream and sugar until creamy (soft and white)
Add the egg yolk (optional to double-boil first, which is stir in a cup that sits in a pot of boiling water)
Add lemon juice
Dissolve gelatin in water (double-boiler method)
Whipped the cream then add to slightly warmed gelatin and above cream cheese mixture
Dressing
We use Korean Yuzu or Citron honey to glaze the tarts.
This honey is from the supermarket’s Korean aisles in Singapore
Hummingbird Mint flowers or fruits can be the topping.