Clever cook and cafe owner Pat Sundholm of Chantilly Café in Blenheim loves to feed her devoted customers a wide range of great Kiwi classics, including these very popular old fashioned cheese cakes. She is such a busy cook, instead of making pastry she uses commercial pastry and says this recipe is so easy and the results are terrific!
Thank-you Pat for the recipe. Pat makes her own custard – we have simplified it even more!
Please note you will have pastry left-over for other uses and custard as well.
Makes 12 normal muffin/patty size
1 packet 750g (5 sheets) Edmonds Pre-rolled Edmonds Sweet Short Pastry
600g packet commercial Meadow Fresh Thick & Creamy custard OR your favourite jam to smear – approx. 4 Tbsp. jam – allowing approx. 1 good tsp jam per individual cheese cake.
50g butter, softened
½ cup sugar
2 eggs, beaten and at room temperature
1 cup flour
1 tsp baking powder
4 to 6 Tbsp. milk
To decorate: icing sugar
Roll out the pastry sheets more thinly and line your well-greased 12 normal muffin or savoury patty pans with pastry and layer the pastry base with the jam. A good teaspoonful is ideal.
Pat says not to over-do the jam or it will make the tarts soggy. If you are using the custard – a good teaspoon of custard can be used here instead of the jam. Place the tray in fridge, while you do the next stage.
Preheat oven to 200degC.
Cream butter and sugar and add eggs. Add dry ingredients with the milk and the mixture will seem like a semi thick pancake mix consistency and now remove the tray from fridge and place a good tablespoon of mix into each pastry.
Bake at 200degC for 10 mins then turn down to 190degC and check after another 10-12 minutes – ovens vary, but check after to ensure the colour is lightly golden brown and the centre has cooked.
When cooled dust with icing sugar – both the jam and the custard options fly out the door at the Chantilly Café!