Kesong Puti and Mango Jam Tartlets

These tarts are ild cheese on top of sweet, fruity jam and buttery crust - how can you go wrong?


September 2010 | By Johanna de Larazzabal-Blanco
Kesong Puti and Mango Jam Tartlets
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at a glance

Main Ingredient

Fruit

Type

Dessert

Preparation Time

00:00:00


Date Published

September 2010

End your meal with these yummy, pop-in-your-mouth treats. Mild cheese on top of a bed of sweet, fruity jam and buttery crust—how can you go wrong? Head to the Salcedo Market this weekend and grab a batch of kesong puti parcels wrapped in banana leaves.

Makes 16 tartlets 
Prep Time 30 minutes plus
      1 hour 20 minutes chilling time 
Baking Time
35 minutes

3 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons salt
1 1/2 cups butter,
      cut into small chunks and chilled well
1/4 to 1/3 cup ice cold water
1 1/4 cups mango jam
150 grams kesong puti

In a food processor, pulse flour, sugar, and salt. Add butter, and pulse until it resembles coarse meal. (It's okay if the pieces are uneven.)

(Click for a step-by-step guide on How to Roll Out Dough)

2  Add cold water little by little, pulsing once in between each addition, until the dough forms clumps. (You might not have to use all the water.)

Turn the dough out onto a work surface and knead lightly just to incorporate dry ingredients. Divide the dough into two balls. Flatten balls into disks, wrap individually in plastic wrap, and chill for at least 1 hour.

Remove the dough from the refrigerator. Using a rolling pin, roll out the dough between two sheets of parchment paper until 1/5-inch-thick. When rolling, turn dough over frequently and lift the parchment so it doesn’t form creases. Chill the flattened dough (with the parchment) for about 20 minutes.

5  Remove dough from refrigerator and peel off top layer of parchment. Using a cookie cutter, cut dough into 3 1/2-inch rounds. Press rounds into a lightly greased muffin pan. Chill while working on the second disk of dough.

When all the dough is ready, top each dough-lined muffin cup with parchment paper and pie weights (use beans or rice). Bake in a preheated 400ºF oven for about 25 minutes or until edges are lightly golden.

When done, remove the parchment and pie weights, and let cool in the pan for 10 minutes before transferring to a wire rack to cool.

8  When cool, spoon about 1 tablespoon jam in each and top with a few kesong puti slices. Bake in a 400ºF oven just until cheese is soft, about 8 to 10 minutes.

Baking tip  Baking the crust first is called “blind baking” and ensures your crust doesn’t get soggy due to a wet filling. You can bake the crusts in advance and just fill closer to the time of serving so you have freshly baked tarts. You can store the tart shells in the refrigerator or freezer for future use. Any time you want freshly baked jam tarts, just fill with your favorite jam and pop in the toaster over to heat.




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