Wednesday, July 29, 2009

A lovely little treat----- Chococlate cream cheese filled mini tarts

One of my favorite passions have always been baking. I have always loved baked goodies and if they are sweet .... ooh!! Lovely!
The cakes and pastries in this country are a little different from what we have back home. I hardly see any layered pastries (and by pastries I mean the sweet creamy small cakes which are sold by piece at shops like Monginis or Cookie Jar or Flury's).Here I find either the cakes are fruity ( that I get at Starbucks) or the scones and muffins which are not really what I crave for.
These mini tarts are not too sweet and and i just baked them last afternoon when I suddenly remembered the most delicious boat-shaped pastries that Baba would buy us from Flury's.It has a boat shaped bottom which is the crust and it is just like biscuit and tastes kind of crumbly and the filling is the most divine chocolate and mocha cream.....
Any ways my mini tarts are just a crude version of those pastries but they taste just as good! Just give them a try!
I used a filling of chocolate and cream cheese.... if you are not in a mood for chocolate just use any of your favorite jams or jellies or any other filling that you have in mind.

What you need:

For the mini tarts:
Flour-1 and 1/2 cup
butter (cold)-2 sticks
ice cold water
salt-a pinch
sugar-4 tbsp

For the filling:
chocolate chips or any bar of -one small packet
cream cheese-1/2 cup softened at room temperature

Take a fork and mix together the salt , sugar and the flour.
Now take the cold butter and with the fork just fold it in so that the mixture is crumbly. it should not form a dough. Wrap it in a plastic wrap and chill in refrigerator for 45 minutes.
Next take ice cold water and bring the flour mixture to a soft dough.
Take the dough on a floured surface and roll it out flat with a rolling pin.Do not roll out too thin.
Next take a pastry cutter or any round object with sharp edges and cut out small round sections.
Place them on greased pastry liners and fit them inside your muffin pan.
Chill them again for 15 minutes.
Meanwhile in a pan soften the chocolate chips and the cream cheese.
Do not make the filling too runny.
Bring the filling to room temperature.
Take out the small tarts and spoon in the filling. Chill again for 15 minutes.
Next bake in the oven for 30-40 minutes until the crust turns golden brown and crunchy.
Serve hot with a dollop of cold vanilla ice cream!

No comments: