UBE CHEESE TARTS


Ingredients:

FOR THE TARTS SHELLS

2 (250 g) cups MAGNOLIA ALL PURPOSE FLOUR
1/2 (30 g) cup almond flour
1/2 (112 g) cup MAGNOLIA BUTTER-LICIOUS!
3/4 (100 g) cup powdered sugar
1 (50 g) pc MAGNOLIA BROWN EGG, beaten

CHEESECAKE FILLING

1-1/4 (425 g) cups MAGNOLIA CREAM CHEESE, softened
3/4 cup + 1-1/2 (173 g) tbsp sugar
2 (22 g) tbsp cornstarch
5 (130 g) pc MAGNOLIA BROWN EGGS, use 3 whole pieces & 2 egg yolks only
1/3 (85 g) cup MAGNOLIA ALL PURPOSE CREAM
1 (4 g) tsp ube flavor & color

Procedure:

  1. Preheat oven to 350°F. Grease and flour muffin molds (2.5 inch diameter). Set aside.
  2. For the crust: Combine all purpose flour and almond flour. Set aside. In a bowl, beat manually or with a mixer Butter-licious! and powdered sugar until light and fluffy. Add egg. Add flour mixture until dough is formed. Divide dough into 16 portions and press onto molds to form tart shells. Rest tart shells for 15 minutes inside the freezer. Bake straight from the freezer for about 8-10 minutes or until light golden brown.
  3. For the filling: Beat manually or with a mixer cream cheese and sugar until light and fluffy. Add cornstarch. Gradually add eggs and cream, making sure to scrape sides and bottom of the bowl. Divide batter into two. To half of batter, add ube flavor and color.
  4. Alternately pour the plain and ube batter into tart shells. Fill up to the brim. Using a stick, mix the batter gently to create a swirl effect.
  5. Bake for 8 minutes (for a runny consistency) to 12 minutes (for a set cheesecake filling).

Makes 16 pieces.


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