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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Strawberry and Cheese Tartlet

Preparation : 20 min
Baking : 20 min
Makes : 10 tartlets

  • 125ml QBB GHEE
  • 30g caster sugar
  • 1 small egg, lightly beaten
  • 270g plain flour, sifted
  • 1/4 tsp salt

  • 500g regular cream cheese (or ricotta)
  • 150g caster sugar
  • Grated zest of 2 lemons
  • 4 tbsps lemon juice
  • 1/2 tsp vanilla extract or essence
  • 20 strawberries, hulled and halved

  1. Put QBB GHEE and sugar in a mixing bowl and beat until light and fluffy. Gradually add the beaten egg, beating until just incorporated. Add flour and salt and mix just until it forms a ball. At this stage, the dough will be sticky.
  2. Roll out the sweet pastry on a floured surface and using a pastry cutter, stamp out circles to fit little tartlet cases.
  3. Prick bottom of dough with a fork to prevent the dough from puffing up as it bakes.
  4. Cover and refrigerate for 20 min.
  5. Preheat oven to 200C and place rack in center of oven.
  6. Bake for 20-25 min or until golden brown.
  7. Remove from oven and cool crust on wire rack before filling.

  8. Combine cream cheese, sugar, lemon zest, lemon juice and vanilla extract in a bowl.
  9. Beat until well combined.
  10. Place heaped filling in each prepared tart case top with half a strawberry.

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