For the tart crust and cream cheese filling, I used the recipes adapted from Joy of Baking : Shortbread Tarts & Cream Cheese Filling
As my big kids love cream cheese, I added more and reduced the whipped cream slightly.
Below my version with slight changes made to quantity and baked as mini tarts using aluminium foil cups.
Peach Rose Tarts
(Yields 14 small tarts in aluminium foil cups)
Ingredient for Shortbread Tarts:
227 grams unsalted butter, room temperature
50 grams confectioners (powdered or icing) sugar
200 grams all-purpose flour
1 teaspoon vanilla extract
1.5 tablespoon corn flour
Pinch of salt
Method :
1) In a mixing bowl, use electric mixer to beat the butter and sugar together (1 -2 minutes) until smooth.
2)
Beat in the vanilla extract. Followed by
the flour, corn flour and salt and mix just until incorporated. Lightly knead
to shape the dough to form a ball with hand. (If the shortbread dough is too soft to roll
into balls, cover and refrigerate for about 30-60 minutes).
3)
Preheat the oven to 180 degrees C. Place rack in center of oven.
4) Divide and weigh dough into smaller balls. {25g each for aluminium foil cup} Fill dough into foil cup. With your fingertips, press the dough onto the bottom and up the sides of the individual aluminium foil cup. Rest about 5 mins before tidying the edge with a knife or scrapper. Lightly prick bottom of pastry crust with the tines of a small fork (this will prevent the dough from puffing up as it bakes).
5)
Once filled, put all the unbaked shells onto baking sheet/tray and bake for about
20 minutes or until the crust dry and lightly golden brown.
6)
Remove from oven and place on a wire rack to cool completely.
Ingredients
for the Cream Filling:
80
ml whipping cream170g Light cream cheese (soften it or cut into smaller pieces if straight from the fridge)
1 tablespoon confectioners (powdered or icing) sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Topping:
1 small can of Peach. Rinse the peaches with water, drained and slice the peaches thinly and pat dry with kitchen towel.
*note: the peaches are soaked in heavy syrup, a rinse with water makes them slightly easier to handle.
Use electric mixer to beat the whipping cream in medium-high speed (about 3 minutes).
Add
in the sugar and vanilla extract.
Followed by the cream cheese and lemon juice, mix just until soft peaks
form. Spoon the filling into a piping
bag. (omit this step if you prefer using a spoon to scoop the filling onto the crust).
To assemble the mini Peach Rose Tarts:
1.
Once the mini crusts are cool, pipe the cream cheese filling onto the
crust.To assemble the mini Peach Rose Tarts:
2. Arrange the slices of peach slice by slice, starts from the center, making them to form like a rose shape.
3. Place the tarts in air-tight container with cover, refrigerate the tarts for a few hours before enjoying them.
Well, obviously they couldn't wait to try them for supper though I made these sweet treats for our dessert the next day.
Do they look like lovely yellow roses ?
At least my big boy said "Pretty, like flower"
Have a sweet lovely day :D
Have a sweet lovely day :D
I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.
