Aggretsuko: Cheese Custard Tarts

Lemon and Butterfly Pea Flower

Cheese Custard Tarts

What you need:

for the crust

• ½ Cup unslated butter, room temperature

• ¼ Cup granulated white sugar

• 1 egg, lightly beaten

• 1 ½ Cups all-purpose flour

• 1/8 tsp salt

for the cream cheese filling

• 8 oz cream cheese, room temperature

• 2 1/3 TB unsalted butter

• ¼ Cup granulated sugar

• 1 1/3 TB cornstarch

• 1 egg

• 5 oz Plain yogurt

• ½ tsp vanilla

• 2 TB Lemon juice

• Zest of one medium lemon

• 10 g Butterfly pea flower, ground

What you do:

for the crust

1. Using a stand mixer with a paddle attachment, beat the butter until softened. Add in the sugar, and beat until light and fluffly. Continue to beat the sugar mixture on low, slowly add the egg until incorporated.

2. Add in flour and salt. Beat just until dough starts to form a ball. Do not overmix!

3. Divide dough into 8 balls. Flatten out to discs about 9 cm wide. Place on baking sheet and cover with plastic. Let rest in refrigerator for 30 minutes.

4. Spray a muffin pan with nonstick spray and press each disc into a mold. Press the dough into the mold, making sure there is no space between the dough and pan. Cover with plastic and freeze for 15 minutes.

5. After it comes out of the freezer, prick the bottom of each tart crust with a fork. Bake at 400 degrees for 5 minutes. Reduce heat to 350 and bake for another 12-15 minutes. Set aside to cool.

for the cream cheese filling

1. Mix the lemon juice, zest, and butterfly pea flower together. Set aside.

2. Place cream cheese and butter in a heatproof bowl. Set bowl over a saucepan filled with 2 cups of simmering water. Do not have the water touch the bow. Whisk constantly until the cheese and butter have melted.

3. Take the heatproof bowl off the saucepan. Whisk in the sugar, cornstarch, egg, and yogurt one at a time making sure each ingredient is incorporated before adding the next one.

4. Whisk in the lemon mixture and vanilla.

5. Place cream cheese mixture back over a saucepan with simmering water. Whisk for several minutes until the mixture thickens and sticks to whisk. The texture will be like custard.

6. Remove bowl from heat, cover with plastic and cool until room temperature. (You can speed this up by pouring the custard into a new bowl, and placing it into a larger bowl filled with ice and water).

to assemble

1. Pour the custard mixture into a piping bag and pipe evenly into the tart crusts. Bake at 425 degrees for 8 minutes, or until the filing has set.