Healthier Cheestart

  • Dec 10, 2020
  • By Marcus Lai


AP flour 70g 
Almond flour 30g 
Rolled Oats 40g
Castor sugar 20g  
Butter 50g 
Egg yolk 1
Vanilla powder 1 tsp 
Salt 1/4 tsp 


Cream cheese filling
Cream cheese 150g 
GreekYoghurt 50g 
Butter 30g 
Fresh milk 100g 
Icing sugar 40g 
Corn starch 10g 
Whole Egg 1  
Maqui Berry powder 1.5 tsp  



  1. Start with the crust : Mix AP flour, almond flour, oats, icing sugar, salt, vanilla powder in a bowl.
  2. Cut butter into cubes and add into bowl, add 1 egg yolk and fresh milk, mix with hand until a dough is form. 
  3. Shape dough into ramekins. 
  4. Refrigerate dough in freezer for 1 hour.
  5. Proceed to the cheesetart filling : melt cream cheese, butter, milk yoghurt over a Bain-Marie waterbath until everything is melted. Use a whisk to combine. 
  6. Add icing sugar and cornflour. Stir until mixture thickens. 
  7. Add egg and vanilla powder. Continue to whisk on low heat until mixture resembles a custard consistency. 
  8. Take off heat, whisk until mixture cools down slightly and mix the Maqui Berry powder (optional to add according to preference).  
  9. Cover and Set mixture aside or in refrigerator. 
  10. Preheat oven at 180 degrees C. Bake tart crust in ramekins for 15 mins 
  11. Remove ramekins and allow to cool. 
  12. Preheat oven at 230 degrees C.
  13. Scoop/ dispense cream cheese filling into ramekins and bake for 10 mins.  

*do not overbake, otherwise cream cheese filling will become too dry.