Vietnamese · Dessert
Vietnamese Cheese Custard Tart
A Vietnamese bakery favourite, this cheese custard tart pairs a crisp buttery shortcrust shell with a tangy, lightly sweetened cream cheese custard brightened with lime juice. Popular in Saigon's modern patisseries, it sits between a classic egg tart and a baked cheesecake.
$1
25 minsPrep
28 minsCook
133 minsTotal
MediumLevel
Nutrition per serving
312Calories
7.1gProtein
19.5gFat
26.9gCarbs
9.3gSugar
0.6gFiber
173mgSodium
145mgChol
10.9gSat Fat
122mgPotassium
75mgCalcium
1.5mgIron
0.3mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into sifted flour and sugar until the mixture resembles coarse breadcrumbs, then bind with the beaten egg yolk into a smooth dough.
2
Wrap the dough and chill for 20 minutes before rolling thinly and lining 2 x 8cm individual tart tins, pressing into the corners and trimming excess.
3
Blind bake the tart shells at 180C for 10 minutes until lightly golden, then set aside to cool slightly.
4
Whisk softened cream cheese with condensed milk until smooth, then beat in the egg, whole milk, lime juice and vanilla extract until fully combined and lump-free.
5
Strain the custard through a sieve into the par-baked shells to remove any lumps.
6
Bake at 160C for 16-18 minutes until the custard is just set with a gentle wobble in the centre.
7
Cool to room temperature, then chill for at least 1 hour before serving to allow the custard to firm up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted all purpose flour
- 0.8 oz22g cold, cubed butter
- 0.2 oz6g sugar white
- 1/21/2 egg yolks, beaten, for dough binding (8g)
- 1.4 oz40g softened cream cheese
- 0.6 oz18g condensed milk
- 5/85/8 eggs, lightly beaten (28g)
- 0.7 oz20g whole milk
- 0.1 oz4g freshly squeezed lime juice
- 0.1 oz2g vanilla extract
