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Pastry (A)
80g plain flour
75g melted butter

Pastry (B)
80g plain flour
1 tsp milk powder
1 tsp sugar
l/4 tsp salt
1 tbsp corn oil
1 egg yolk
2 tbsp ice-cold water

100g whipping cream
55g sugar
1 piece cheddar cheese, chop finely
125ml UHT milk
2 eggs, beat lightly
Pinch of salt
1/4 tsp vanilla essence

Sift flour (A) into a mixing bowl. Add melted butter and mix well
to combine. Set aside for 10 minutes.

Sift flour (B) and milk powder into a mixing bowl. Stir in sugar,
salt and corn oil. Add egg yolk and stir in water. Work the
ingredients together to form a smooth and fine dough. Leave aside
for 10 minutes.

Roll out pastry (A) into a rectangle. Roll out pastry (B) into a
rectangle twice the size of (A). Place pastry (B) in the centre of
pastry (A). Fold over both sides to overlap. Roll out flat.

Fold the pastry into four or quarters. Roll out flat. Repeat twice,
then fold again into quarters and leave aside for 10 to 15 minutes.

Roll dough into a big rectangle. Roll the rectangle Swiss roll-
style. Cut the roll into 7 equal pieces. Take a piece and press
lightly into a greased tart mould. Trim the edges neatly. Set aside
to rest for 5 minutes.

Pour filling 8/10th full into the tart mould and bake in a preheated
oven at 220 degrees Celsius for 25 minutes or until the top or
surface of the tart turns golden brown.

Bring half portion of cream to a low boil. Stir in sugar to dissolve.
Add the rest of the cream and cheese. Mix well to blend.

Set aside to cool. Add beaten egg, vanilla essence and milk to
combine. Strain the mixture through a wire mesh sieve.


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