Chef Devagi -

Not everyone likes to eat a heavy Christmas fruit cake or pudding as dessert on Christmas day.  I am sharing Cream Cheese Tarts recipe this week.  You can bake the pastry base well ahead and store in an airtight container.  You can choose to make a large tart in a pie dish or small ones.

Cheese Tartlet


125 g Ghee, Room temperature

25 g Caster sugar

2 Egg yolks

200 g Plain flour, Sifted

20 g Custard powder, Sifted

Pinch of salt


  1. Put the Q.B.B. ghee, sugar and egg yolks in a mixing bowl and beat until creamy.
  2. Add in the sifted flour, custard powder and salt. Combine until the dough becomes pliable.
  3. Refrigerate the dough for half an hour.
  4. Place the dough in between two plastic sheets and roll it out to about 3 – 4mm thick.
  5. Using a pastry cutter, cut out circles from the sheet of pastry to fit small aluminium foil tart cases.
  6. Place the pastry circles in the cases, pressing down the sides to make them fit evenly.
  7. Prick with a fork to make sure that the base remains flat after baking.
  8. Bake in a preheated oven at 180°C/375°F for 25 minutes or until golden brown.
  9. Spoon in the prepared cream cheese filling and serve chilled.


  • 100 ml Fresh or UHT Milk
  • 120 g Caster Sugar
  • 1 Tablespoon Gelatin Powder
  • 3 Tablespoons Water
  • 250 g Cream Cheese, Room Temperature
  • 100 ml Milk
  • 150 ml Plain Yoghurt
  • 1 Teaspoon Lemon Juice
  • Chocolate Sauce for Decorating Tart


  • Bring the milk and sugar to a low boil or until the sugar dissolves. Leave aside to cool completely.
  • Sprinkle the gelatin powder over the water and leave aside to expand.
  • Beat the cream cheese until very creamy.
  • Add in the cooled milk and continue to beat. Next, mix in the yoghurt and soaked gelatine powder mixture. Blend well.
  • Stir in the lemon juice.
  • Pour the cream cheese filling into the baked pastry bases.
  • Keep refrigerated until it sets.
  • Drizzle with chocolate sauce if desired.