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1
Sift together the ingredients.
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2
Beat the egg.
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3
Smear the mold with margarine and coat with cake flour.
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4
Leave in the fridge until use.
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5
Place margarine in a bowl and mix until it becomes creamy.
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6
Then add sugar and egg in that order, mixing well with each addition.
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7
Next, add the sifted flour and vanilla essence and combine well with a rubber spatula.
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8
It will have a crumbly consistency at first but as you mix with cutting motions, it forms into one lump.
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9
Wrap dough with plastic wrap and shape into flat square.
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10
Rest in the fridge for 20 minutes.
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11
Meanwhile, prepare the filling.
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12
Mix the ingredients together, dissolve and let cool.
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13
Microwave cream cheese for 20 ~ 30 seconds to soften.
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14
Place cream cheese in a bowl and mix until it becomes a mayonnaise-like consistency.
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15
Then add sugar and the beaten egg in that order.
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16
Mix well each time.
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17
Now pour in the heavy cream little by little and mix it in well.
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18
Then mix in the ingredients.
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19
Sift in the cornstarch and mix.
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20
This completes the filling!
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21
Dust the counter with flour.
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22
Now take the tart crust dough, with plastic wrap still on, and roll it out with a rolling pin until larger than the tart pan.
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23
Transfer the dough into the mold with the plastic wrap side up.
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24
Use your fingers to gently press into the mold neatly, leaving no cracks or crevices.
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25
Remove the plastic wrap and any excess dough.
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26
Poke the dough with a fork to create holes and pour in the filling.
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27
Bake in an oven preheated to 170C for about 40 minutes.
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28
Leave in the oven and allow to cool.
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29
I had extra dough this time so I baked them together.
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30
I baked them for the first 30 minutes and then removed the extra dough as cookies.
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31
Then continued baking the tart for another 10 minutes (total 40 minutes).
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32
This picture is after baking It will rise just after baking but shrink after a while and look good.
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33
Remove from the pan once cool and it's complete.
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34
Slice and enjoy.
