Ingredients for Cheese Filling:

Cream Cheese - 250gm (at room temperature)

Butter - 50gm (at room temperature)

Icing Sugar - 60gm

'A' Egg - 1 no

Lemon Juice - 1 tbsp. (but I used half of a Lemon)

Non-Dairy Whipping Cream - 100gm (cold)

Melted Cooking Chocolate - 4ogm

Method for Cheese Filling:

1. Beat cream cheese, butter & icing sugar until fluffy. Squeeze in lemon juice & beat until
smooth. Add in 1 egg & beat thoroughly, now the mixture will become watery, don't be
panic, just leave the mixture aside.
2. In another clean mixing bowl, whip cold non-dairy whipping cream until stiff . Mix the
whipped whipping cream into the cheese mixture. After mixing in the whipping cream, the
cheese mixture will become thicken & fluffy.
3. Use a piping bag with a nozzle to pipe the cream cheese batter into the baked tart shell.
4. Place the cheese tarts into the pre-heated oven & bake at 160c for 15 minutes. Leave the
cheese tarts to cool before keeping them into the fridge.
5. After a few hours chilling, use a piping bag to pipe some melted chocolate onto the surface
of the cheese tarts.