Mini Salted Egg Cheese Tart

Serving size: 10


Crumble Crumble Base Salted Egg Cream Cheese Filling Assemble
Planta Margarine 50g Crumble,baked 200g Cream Cheese Block 200g Raw Salted Egg,baked 60g
Caster Sugar 50g Planta Margarine 30g Caster Sugar 70g
Ground Almond 50g Knorr Salted Egg Powder 40g
Corn Flour 4g
Whole Egg 50g
Whipped Cream 100g


  1. Crumble

    • Preheat oven to 160 degree Celsius.
    • Rough mix all the ingredients together.
    • Form Crumble and lay it flat on a baking tray.
    • Bake for 15 mins.
    • Once bake, remove from oven and allow it to cool off before use.
      • Crumble Base

        • Mix crumble with margarine.
      • Salted Egg Cream Cheese Filling

        • Whipped cream cheese and sugar together in a mixer on low speed.
        • Combine salted egg powder, corn flour, egg together and whisk well.
        • Once cream cheese mixture has a smooth texture, slowly add in egg mixture.
        • Whipped at medium speed till it is smooth and fluffy.
        • Once done, remove bowl from mixer and fold in whipped cream.
        • Transfer mixture into piping bag and store in chiller till use.
      • Assemble

        • Preheat combi oven at 110 degree Celsius.
        • Use 4x4 rectangle (2cm diameter) silicon mould.
        • Spray silicon mould with oil spray.
        • Lay 20gm of crumble base in each mould and flatten it.
        • Pipe in 45gm of salted egg cheese filling onto each mould.
        • Give a gentle knock to let the filling flatten nicely.
        • Bake salted egg cheese cake with water bathe for 15-20mins.
        • Once baked, remove from oven and transfer it to blast freezer to cool off
        • Once harden, remove mini cheese cake from mould and transfer it to insert.
      • Before Serving

        • Plate cheese cake on serving plates or tray.
        • Ready to serve.

      Our products used in this recipe

      1. Knorr Golden Salted Egg Powder – 6 x 800g  View
      2. Planta Margarine – 6 x 2.75kg  View