Preparation time is 25minutes
Cook time is 30minutes
Total time is 55minutes
Serve is for 24 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
24
- 3teaspoons cornflour
- 2 1/2 cup plain flour
- 300milliliter milk, cold
- 200grams salted butter, cold, chopped
- 1 cup icing sugar mixture
- 50grams cheddar cheese
- 1tablespoons lemon juice
- 250grams cream cheese
- 1/2teaspoons vanilla bean paste
- 50grams mozzarella, grated
- 4 egg yolk, 1 whole egg lightly beaten, 3 egg yolks
Nutrition per serving
867kJ / 207Cal
867 Kilojoules or 207 Calories
10% of daily energy intake*
Protein
4.3grams
Fat
12.6grams
Carbs
19.0grams
Sugars
9.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Process flour, 1/2 cup icing sugar and 160g butter in a food processor until finely chopped. Add egg yolks and 2 tbs milk and process until mixture clumps together. Turn onto a floured surface and knead gently until smooth. Wrap in plastic and chill for 30 minutes.
Step 2 of 5
Meanwhile, combine cheeses, remaining milk and butter in a heatproof bowl over a pan of simmering water. Stir until cheeses have melted.
Step 3 of 5
Reserve 1 tbs of the icing sugar. Combine remaining with cornflour in a bowl. Add egg and vanilla and whisk until smooth. Whisk into cheese mixture until combined. Stir until thickened. Add juice and salt to taste. Remove bowl and cover with plastic directly onto surface. Chill.
Step 4 of 5
Preheat oven to 200°C. Roll pastry to 3mm thick. Using a 6.5cm cutter cut out rounds and line 2 x 12-hole patty pans. Prick bases with a fork. Bake for 12 minutes until pale golden.
Step 5 of 5
Increase oven temperature to 220°C. Fill with chilled custard. Brush tops with combined egg yolk and reserved icing sugar. Bake for 6-8 minutes until set. Repeat with remaining pastry and filling. Serve warm.
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