The City of Toronto has entered stage 3 of the reopening plan and restaurants are now allowed to reopen for indoor dining. We were still vigilant and only ordered take out and celebrated my 40th birthday at home. I made this tart as dessert and I had to make it twice simply due to my stupidity. When I started to clean up and wash the dishes after preparing the dessert, I realized that there was something stuck to the base of the stick blender blade. I washed the blade and ended up untangling a bunch of plastic wrap!!! It was only til then that I realized that I didn’t take off the plastic wrap from the frozen durian meat before blending it. My durian tart was already chilling comfortably in the fridge and there was no rescue. So I just scraped off all the filling from the tart shell and then made the filling again. Fortunately, I had extra ingredients in the fridge and the melted chocolate layer on the bottom and sides of the tart shell made cleaning super easy. I could wipe the interior pretty clean with a damp kitchen paper towel without damaging the tart shell. I was glad that the second time went swiftly. Otherwise, we won’t be able to have this wonderful durian dessert on my birthday.
This no-bake dessert is good for anyone who doesn’t own an oven or doesn’t wanna turn on the oven due to the hot weather. I love using Marie biscuit and melted butter for the crust and for the perfect crust, ground the biscuit to a powder form and pack the mixture really firm. If you have more time and would like to bake your own buttery crust from scratch, please visit my blog post, Mango Tart with Dark Chocolate Mousse and Vanilla Bean Pastry Cream. If you are not a fan of durian, try strawberry then. This No Bake Strawberry Cheese Tart is another no-bake dessert that is super easy to prepare.
No Bake Durian Cheese Tart
for 7” tart pan with removable bottom
For the Tart Shell
150 g marie biscuits
55 g unsalted butter, melted
40 g dark chocolate, melted (for brushing)
For the Filling
100 g cream cheese, softened
180 g durian flesh, fresh or frozen
1 to 2 Tbsp granulated sugar (I use organic cane sugar, adjust sweetness to taste)
4.5 g (1/2 Tbsp) powdered gelatin
20 g water
100 g whipping cream
100 g durian flesh, mashed or pureed
For the Tart Shell 撻底
In a large bowl, combine biscuit crumbs and melted butter (I processed the biscuits with a food processor until finely ground). Mix until evenly moistened. Press mixture firmly into the bottom and sides of the tart pan with the back of a spoon. Refrigerate for 15 minutes or until firm.
For the Filling 芝士餡
Chill mixing bowl and the whisk attachment of the hand mixer in the freezer for 5 to 10 minutes before start.
Bloom gelatin by mixing it with water then set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Set aside.
With a food processor or blender, process cream cheese, durian flesh and sugar until smooth then pour into a mixing bowl. Stir in liquefied gelatin until incorporated.
**to save time, puree all 280 g durian flesh then reserve 100 g in a separate bowl and refrigerate for later use. Blend remaining durian with cream cheese and sugar afterwards.
With a hand mixer, whisk whipping cream in the chilled mixing bowl with slow speed until soft peaks form. Fold whipped cream into the cream cheese mixture in two batches until homogeneous.
For the Assembly 組合
Brush melted chocolate all over the bottom and inside of the tart shell with an offset spatula or a silicon brush and allow to set in the refrigerator (this will form a barrier between the shell and the filling and prevent the shell from being soggy).
Remove pan from fridge and spread durian-cream cheese filling over the chilled crust. Smooth top with an offset spatula. Refrigerate until firm.
Remove chilled tart from the fridge. Spread an even layer of durian puree on top. Unmold tart and keep refrigerated until serving.
The scrunched up plastic wrap pieces were all over my cheesecake filling.
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