- 250 g Ile de France Brie (9 oz)
- 1 pack of ready-made shortcrust pastry
- 150 g cream cheese (5 oz)
- 50 g mascarpone cheese (2 oz)
- 20 g parmesan cheese grated (¾ oz)
- 30 g salted butter (1 oz)
- 100 ml fresh milk (3 ½ oz)
- 30 g icing sugar (1 oz)
- 8-12 g corn starch (¼ - ½ oz)
- 1 egg
- 1 tbsp. lemon juice
- ¼ tsp. vanilla extract
- ¼ tsp. sea salt (optional)
- 1 egg yolk for brushing on top of custard
1. Using bain-marie method, melt all cheeses, milk and salted butter together. Keep stirring until the ingredients melt.
2. Add sifted corn starch and icing sugar. Mix till it is well-blended.
3. Add in full egg, vanilla extract and lemon juice. Mix it evenly.
4. Sieve the cheese custard to remove fine lumps. Let the custard cool down completely.
5. Preheat oven to 180 °C.
6. Roll the dough thinly. Use a knife to slice a shape for the mould.
7. Place the dough on the mould and gently press it to form the shape of the mould. Use a fork to poke holes
8. Bake the tarts for 15 min, till it turns slightly brown. Remove from oven and place on wire rack to cool. Once it has cooled down completely, remove them from the mould.
For the Filling
1. Preheat oven to 240 °C (475 °F).
2. Fill the cheese custard into a piping bag. Pipe the custard into the tart cases.
3. Brush custard evenly with egg yolk. Bake for 6-7 min. Once baked, remove from oven and place on wire rack to cool.
Ile de France Brie is the creamiest of French Bries with a specific buttery and subtle hazelnut taste and a thin, smooth and natural white rind