Nutella Cream Cheese Tarts

I was browsing baking books at Kinokuniya yesterday when I overheard two ladies discussing the instructions on a recipe. They were wondering why the author asked for the cupcake pan to be rotated halfway through the baking time. With the answer in mind, I explained to them the rationale for doing so. 

After a brief chat with them, I got to know that they just started out baking. Out of goodwill, I recommended that they do some readup to prepare themselves well and referred them to baking sites such as baking911 and joy of baking. This incident reminded me of the time when I first started out as a self-taught baker. There was like tons of stuff to read up on and I wished I had a reliable source of help to turn to. Hope the two ladies will have lots of fun and joy embarking on their baking journey, perhaps even finding their passion in the midst of doing so.

Its been a while since I made any tarts (pineapple tarts excluded). I have been itching to try out recipes from one of my tart books. I love to munch on cream cheese tarts from bakeries and have always wanted to make them ever since I started baking. The chance came when I came across a recipe for blueberry cream cheese tarts. Tweaked the recipe a little and it came out nutella cream cheese tarts instead.  

Originally, the recipe asked for milk powder. I didn't like the creamy taste of it and hence omitted them in the recipe below. Taste wise, they are not too shabby. I would have preferred the fillings to be firmer though, similar to cream cheese tarts from local bakeries. 

Nutella Cream Cheese Tarts (recipe adapted from In the Mood for Pastries & Tarts by Alan Ooi)

Serving size: 12 3-inch tarts

Taste and texture: Creamy-cheesey with crumbly tart crust
Equipment and materials:
1) Flour sieve
2) Measuring spoon set
3) Mixing bowl/s
4) Wire rack
5) Fork
6) Pastry blender (optional)
7) Clingfilm
8) 3-inch individual tart tins

Sweet Short Crust Pastry:
210g plain flour
115g chilled unsalted butter, cubed
1/4 tsp salt
4 tbs icing sugar
2 1/2 tbs cold water
 
Cream Cheese Filling:
250g cream cheese
50g icing sugar
30g butter
50g whole eggs
about 4 tbs Nutella
 
Making the sweet short crust pastry:
Mixing dry ingredients - In a mixing bowl, sift in flour, icing sugar and salt. Whisk with a wire whisk to distribute ingredients evenly.
 
Forming the pastry - Cut butter into flour with a pastry blender until coarse flour coated crumbs are formed. Alternatively, rub the cubed butter into the flour with your clean hands to obtain coarse flour coated crumbs. Stir in cold water and mix with a fork to moisten the crumbs.
 
Gather the crumbs and knead briefly and gently enough so that crumbs come together to form a dough. Wrap dough with clingfilm and chill dough for at least 30 minutes.
 
Lining tart tins - Weigh the dough and divide it into 12 equal portions. Press each portion of dough evenly into individual 3-inch tart tins. Chilled dough-lined tart tins for 20 minutes. 
 
Baking the tart crusts - Preheat oven to 180 degrees C. Bake tart dough for about 15 -20 minutes or until tart crusts are lightly browned. Allow tarts to cool slightly in tart tins before removing them to cool completely on a wire rack. 
 
Assembling the tarts:
Making the cream cheese filling - In a mixing bowl, beat cream cheese, icing sugar and butter until creamy and smooth. Add in egg/s beat well to combine.
 
Filling and baking tart crusts - Spoon cream cheese filling onto cooled tart crusts. Drop 1/2 tsp nutella onto the cream cheese filling of each tart and use a tooth pick to create swirls. Bake tarts for 15-20 minutes at 180 degrees C. Allow tarts to cool completely on a wire rack.   

Notes:
1) The cream cheese filling is softly set after 15-20minutes of baking. For a firmer custard, either bake the tarts longer or chill the tarts.
2) My tart crusts are are pale creamy in colour as I did not bake long them enough, and probably due to the milk powder.
3) Use blueberry jam/ pie filling in place of nutella to make blueberry cream cheese tarts.
4) Tarts may shrink a little after baking.
5) Avoid over-kneading the dough of you may end up with tough crusts.

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Nutella Goodness and Shrinking Cupcakes

Something is bothering me recently. When I bake cupcakes these days, they shrink. And they do shrink quite a bit. I have noticed that cakes tend to shrink a little when they are cooling, be it chiffon cakes or butter cakes. For cupcakes, the shrinkage seems to be a lot more noticeable, especially when cupcakes are so tiny, compared to the majestic bundt or round cakes. It bothers me the most when my cupcakes shrink from the sides.

I felt embarrassed when my close friend asked why my cupcakes were not filled to the brim. The truth is, I did put enough batter to allow them to rise to the brim. Sadly, they shrank both from the sides and at the top upon cooling. If I had filled them with more batter, the cupcakes would have overflowed, something I totally dread and fear. The same shrinking issue popped up when I made cupcakes for a recent bloggers meetup. It seems that this problem surfaced recently after I tried out two new types of smaller size cupcake liners.

After googling on the internet, I am not the only one with shrinking cupcakes apparently. I think I need more time to adjust to my new cupcake liners. If all else fails, I will keep to my much more dependable larger-size cupcake liners.

Nutella Cupcakes (recipe adapted from I Can Bake by Agnes Chang)  

Serving size: 13 cupcakes

Taste and texture: Cake is soft, moist and fluffy.
Equipment and materials:
1) Cupcake liners - 4.5cm from the base, 5cm in height
2) Stand electric beater/ handheld electric beater
3) Spatula
4) Mixing bowls
5) Flour sieve
6) Weighing scale

Ingredients:
125g unsalted butter, softened
100g brown sugar
100g whole eggs, lightly beaten and at room temperature
150g self-raising flour
4 tbs sour cream or yoghurt, at room temperature
4-5 tbs Nutella

Making the cupcakes:
Preheat oven - Preheat oven to 180 degrees C.

Creaming the butter - In a mixing bowl, beat butter and sugar on medium-high speed until fluffy for about 3 minutes. Creamed butter should be noticeably larger in volume. 

Adding eggs - Add in 1/3 of beaten eggs and beat until well combined. Repeat the process in 2 more additions with remaining eggs. If mixture curdles, beat in one tablespoon of flour and continue beating.

Incorporating flour and liquid - Sift in half the flour and beat to combine briefly on low speed until flour disappears and is evenly distributed. Add in all the sour cream or yoghurt and beat briefly to combine. Lastly, sift in the remaining flour and beat until mixture is well combined, about 2 minutes at most. Do not over-mix the batter.

Baking cupcakes - Spoon batter evenly onto cupcake liners. Cupcake liners should be halfway filled. Drop slightly less than half teaspoon of Nutella onto batter and use a toothpick to create swirls. Bake cupcakes for about 25 minutes, or until an inserted skewer comes out clean. Allow baked cupcakes to cool completely before storing them.

Notes:
1) Butter should be well creamed and eggs should not be cold to prevent curdling.
2) For bigger cupcake liners, fill up to two-thirds full with batter. For smaller cupcake liners, fill only up to one-third full.
3) Baking times will vary according to individual oven and size of cupcake liners.

Bakertan Botches Things Up - Nutella Cream Cake No.2

(pic taken by my friend's iphone)

If you have'nt realised, I am very much a cake person. Give me any cake and I would not say No. No is never an option, at least to me. The cakeboy in me was whining for a cake making session, and so I whipped up a Nutella Cream Cake for a friend's birthday just a couple of days ago. This was my second attempt on it and was eager to improve on it  further this time round. You can take a look at my first attempt over here - nutella cream cake.

Unfortunately at the very critical moment, Bakertan botches it all up. Arghhh!!! How unlucky could it get? Notice in the picture that the cream frosting is grainy? I will explain what happen exactly.

After I frosted the cake for the first time, I chucked it all into the freezer as the nutella cream was melting away fast, just like chocolate ice cream melting away on a hot sunny day. Well, I thought freezing it for 10 minutes or so would'nt hurt, and it would firm up the cream fast enough so that I can do some touchup to it. I probably forgotten all about my frosted nutella cream cake and I recieved a rude shock when I tried to smoothen the frosting when I retrieved my cake about 20 minutes later. The freezing must have 'shocked' the cream such that it went grainy. ( If the temperature in the refrigerator is too cold, plain whipping cream will separate when stored)

For a moment, I was disgusted and felt like dumping the whole mess into the bin. Ok, that is a sillly thought I admit. Anyway, I went ahead and tried to cover up the messy cake a little by coating the perimeter with chocolate rice. The cream was melting furiously as I was doing the coating, so I quickly wrapped up everything and chucked the cake into a cake box and off it went for refrigeration.

  

Despite the imperfection, the taste and texture of the cream was'nt compromised. It was still smooth and creamy. The cake layers were soft, moist and fluffy, all thanks to the recipe. This time round, I doubled the amount of nutella cream, hence the layers were more obvious. I felt sorry for the birthday boy though (being a little perfectionistic in baking, maybe I am a little too harsh on myself). Thankfully, he did not mind a bit and am glad he liked it.

When the cake cutting was over, I sat down to think and review the entire episode. Two ideas struck me. It would be a much better idea doing the frosting in a cake ring, since the cream melts easily. I will probably settle for the second idea which is a safer bet; frost the cake with chocolate buttercream instead and have no worries about it softening or melting at warm room temperature. If things goes well, I can even do practice with my piping. I shall get down to working on the chocolate buttercream cake (using the same chocolate sponge) some time soon. Wish me good luck...

Tips from nice, friendly and helpful fellow baker bloggers:

1) According to NEL from The Batter Baker, the water in the cream frosting frozed into ice crystals, hence separating from the fat/cream. Me and NEL think that gelatin would help stabilize the nutella cream and prevent it from melting as fast.  

2) Jess from Bakericious suggested chilling the cream every now and then when doing the frosting. (I was lazy to do that hence I committed the mistake of freezing the cream)

Nutella Cream Layer Cake

After reading Jess's post on her red pitaya yoghurt mousse cake from My Birthday Cake by Kevin Chai, I decided that I will be using the same book soon to make a layered cake. Since I have bought the book, I would have to make an effort to use it. The recipe that came to mind was the hazelnut cream cake.

Since there were leftover cream from my recent truffles making, I thought I would put it to good use. Afterall, heavy cream does not store very well and has to be consumed quickly once the pack is opened. All that is left is the hazelnut chocolate spread. Naturally, Nutella was the wise pick here. When it comes to cream frosting, I do not like plain whipped cream. At the very least, I would prefer cream chantilly - vanilla flavoured whipped cream with icing sugar added. In this case, Nutella would lend a rich chocolatey taste to the otherwise plain dairy whipped cream.  

I took out my Wilton cake leveller and my plastic turntable, both obtained from Phoon Huat. These are the baking toys that will come into good use for any layered cakes.

Instead of using the sponge cake recipe as stated, I used a chocolate sponge recipe from another book, similar to the sponge used in my strawberry yoghurt mousse cake, since I did not have any chocolate sponge mix on hand.

Cutting the sponge cake is quite straightforward when using the cake leveller. Simple hold the handle, adjust the height of the cutting wire and cut through the cake in a smooth sawing motion.

 

Notice the grooves on the sides of the cake leveller. The height of the cutting wire can be adjusted by moving the ring attaching the wire up and down and resting on the grooves. The cutting wire may look thin but it is actually taut and strong.

Using the cake leveller to cut sponge layers will result in uniformly sliced layers with smooth flat tops.

Due to the warm humid weather (as always), I had to firm up the cake (with the cream frosting) in the refrigerator so that it will be easier to smoothen the hazelnut cream icing. If the cream is too soft, It will slide down the sides easily.With the help of the plastic turntable, it was so much easier to smoothen the hazelnut chocolate cream. I recall watching a pastry chef working with a turntable at Jurong Point. Back then, I stood aside and watched carefully how the cream frosting was spreaded around the cake, learning some nifty tips and techniques which I applied to my own cream cake.

Overall, I feel that I could have done better with the layering and coating with cream. I should have sliced off the slightly domed top of the sponge and ensured the layers are of equal height. The cream layer is abit too thin to be noticeable towards the edges. Perhaps I will increase the amount of cream next time. I also forgot to do the crumb coat first, resulting in some stray crumbs making their way to the frosting. Nevertheless, it served as a good practice for preparing a layered cake. Since I regarded this as a practice, I did not decorate the top and sides. I will probable use chocolate love letters (wafer sticks) to surround the sides and top the cake with some unskinned hazelnuts next time as suggested.

Tastewise, I like the richness of the hazelnut chocolate cream. It reminds me of melted chocolate ice cream! The sponge is soft and moist but much more springy compared to the one used in the strawberry yoghurt mousse cake even though the recipes are very similar. Maybe this is due to the addition of cocoa powder.  

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