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#BAKE CHEESE TART PATCH#

Stir the honey and balsamic to combine, and drizzle over the tart slices.

Squeeze fresh lemon juice over the tart.

You can also increase the tart pastry recipe by 20 per cent or reduce custard recipe by 20 per cent according to your preference. It was just sweet and bland almost like cheesecake. Mmmmtechnically you can, but as soon as I tasted it, I thought it wasn’t cheesy enough. Drizzle with 2 teaspoons olive oil, sprinkle with ¼ teaspoon salt, and bake for 60-70 minutes until the crust is golden and the beets begin to curl along the edges. Baked Cheese Tart Makes 8-9 tarts, using a 5.5cm top and 3cm base baking tin Note: The cheese custard yield is more than enough to fill the tart pastry. Thicker shell A thicker tart shell is preferred for these tarts Cheese type: First I thought I could make the custard by only using cream cheese. Continue adding rings of beets, working toward the center of the tart, until covered.

Shingle beets in a ring around the edge of the tart, leaving the tart crust showing.Pour an even layer of goat cheese into the tart crust, breaking up any larger pieces.Trim dough to fit the pan, and freeze for 10 minutes.

#BAKE CHEESE TART PATCH#

Patch any holes with extra bits of dough if needed. The local stalwart has introduced two flavours to ride on the baked cheese tart hype, and they are Original Cheese Tart (S2.40) and Salted Egg Lava Cheese Tarts (S2.80) The promotional price is S2 and S2.40 respectively valid from now till 30 April 2016. Transfer to a 9-inch fluted tart pan and gently coax into the corners of the pan to fill. Just launched today is Prima Deli’s array of cheese tarts.

Dust countertop with flour and roll chilled dough to a ⅛- to ¼-thick round.

Slice beets ¼ inch thick using a mandoline or sharp knife, and set aside.

Form into a disk no more than 1 inch thick, wrap with plastic wrap, and refrigerate for 30-45 minutes for easy rolling. If the dough is too dry, add remaining water. The dough should hold together when squeezed.

Add 2 tablespoons water and toss lightly to combine.

Work in cubed butter using your fingertips or a pastry cutter until only pea-sized bits remain.

Prepare the tart crust: In a medium bowl, mix to combine the flour, sugar, and ½ teaspoon salt.

Press the crumbs up the sides and into the pan with the bottom of a glass cup. Place a layer of saran wrap on top of the tart crumbs. Add the oreo crumb mixture to a tart pan and spread out evenly.

Add the melted butter and stir to combine. While beets are warm, use a paper towel or small paring knife to peel skin. Combine the pecans and Oreos into a small mixing bowl.Wrap tightly (if using multiple types of beets, separate them into different pieces of foil) and bake for 60-75 minutes or until fork-tender. Transfer them to a large sheet of foil, drizzle with 2 teaspoons olive oil, and sprinkle with ½ teaspoon salt.