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Ingredientes
- Â Â Pastry (A)
- 80 gm plain flour
- 75 gm melted butter
- Â Â Pastry (B)
- 80 gm plain flour
- 1 tsp lowfat milk pwdr
- 1 tsp sugar
- 1/4 tsp salt
- 1 Tbsp. corn oil
- 1 x egg yolk
- 2 Tbsp. ice-cool water
- 100 gm whipping cream
- 55 gm sugar
- 1 piece cheddar cheese chop finely
- 125 ml UHT lowfat milk
- 2 x Large eggs--beat lightly
- 1 pch salt
- 1/4 tsp vanilla essence
Direcciones
- MethodTo make the pastry:Sift flour (A) into a mixing bowl. Add in melted butter and mix well to combine. Set aside for 10 min.
- Sift flour (B) and lowfat milk pwdr into a mixing bowl. Stir in sugar, salt and corn oil. Add in egg yolk and stir in water. Work the ingredients together to create a smooth and fine dough. Leave aside for 10 min.
- Roll out pastry (A) into a rectangle. Roll out pastry (B) into a rectangle twice the size of (A). Place pastry (B) in the centre of pastry (A). Fold over both sides to overlap. Roll out flat.
- Fold the pastry into four or possibly quarters. Roll out flat. Repeat twice, then fold again into quarters and leave aside for 10 to 15 min.
- Roll dough into a big rectangle. Roll the rectangle Swiss roll- style. Cut the roll into 7 equal pcs. Take a piece and press lightly into a greased tart mould. Trim the edges neatly. Set aside to rest for 5 min.
- Pour filling 8/10th full into the tart mould and bake in a preheated oven at 220 C for 25 min or possibly till the top or possibly surface of the tart turns golden.
- To make the filling:Bring half portion of cream to a low boil. Stir in sugar to dissolve. Add in the rest of the cream and cheese. Mix well to blend. Set aside to cold. Add in beaten egg, vanilla essence and lowfat milk to combine. Strain the mix through a wire mesh sieve.
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