Blueberry Cheese Tart And American Chocolate Cake

Another Sunday project... my son's favorite - Cheese Tart and my favorite - American Chocolate Cake.  I made the cheese tart skin too thick and it was a bit hard after chilling in the fridge.  For the American Chocolate Cake... it taste good and my family like it too.

Cheese Tart

Recipe from Naz Rinn Chan's Blog

(Makes 24)

For Dough:

Ingredients:

250g butter

80g icing sugar

2 eggs

440g plain flour

1 tsp vanilla essence 

Method:

1.  Mix all ingredient and rolling into a dough.

2.  Take a small part of dough and press into the tart mould.

3.  Pick some holes with fork and bake at 175C for 8 - 10 minutes.

For Cheese Filling:

Ingredients:

250g softened cream cheese

100g icing sugar

1 egg

120ml whipping cream

1 tsp vanilla essence

Blueberry filling

Method:

1.  Beat cream cheese and egg until smooth.

2.  Add in vanilla essence, egg and whipping cream and mix well until it looks creamy.

3.  Spoon the cheese filling into the pastry and spoon blueberry filling on the middle of the cheese filling.

4.  Bake in the preheated oven for 15 - 20 minutes at 175C.

5.  Let it cool before remove from tart mould and put it into paper cup.

American Chocolate Cake

Cake's Ingredients:

125g butter
175g brown sugar
1/2 tsp vanilla essence
2 eggs
35g cocoa powder
130ml warm water
140g self-raising flour

Method:
1.  Mix in cocoa powder and water.
2.  Beat butter and sugar until light and fluffy.
3.  Add in eggs, one at a time.
4.  Add in vanilla essence, beat well after each addition until well combine.
5.  Then add in a bit of cocoa mixture and flour slowly until finish.
6.  Spoon batter into a 18cm cake tin.
7.  Bake in preheated oven at 180C for 10 - 15 minutes or till skewer comes out clean.

Chocolate Ganache's Ingredients:
90ml dairy whipping cream
110g dark chocolate

Method:
1.  Heat dairy whipping cram until it comes to just under the boil, off the flame.
2.  Add in dark chocolate and mix well.

Assembly:
1.  Cut cake into 3 layers.
2.  Spread ganache over first layer and cover with another layer.
3.  Repeat twice, cover the top and sides with ganache.
4.  Use a metal spatula to smoothen the top and sides.