HOKKAIDO CHEESE TART
My version of the ever so famous baked cheese tart that's originally from Hokkaido. Flaky crust and ohhh so creamy cheesey filling.
Provided by Bea
Categories Dessert
Number Of Ingredients 17
Steps:
- Add butter and sugar into a bowl and mix them well using a spatula. Then add in egg yolk, vanilla extract and lemon zest. Mix well to combine.
- Finally add in flour and mix just to combine. Don't over mix. Place the dough on a cling film and wrap it. Then place it in the fridge for 1 hour. Meanwhile let's make the filling.
- Use a thick base pot and place it on medium heat. Add in the 3 cheeses together with milk and butter. Cook until the cheeses are melted.
- Then add in icing sugar, corn starch and mix until smooth. Finally add in egg, vanilla extract and lemon juice. Continue cooking until the mixture thickens. Sift into a bowl to discard any lumps. Cover the bowl with the cling film touching the top surface of the filling and set aside to cool completely.
- Remove the dough from the fridge after 1 hour. Take some of the dough and press it evenly inside a 2.5 inch (6.5 cm) tart mould. Cut off the excess dough with a knife and prick the base with a fork. Repeat until the rest of the dough is finished.Tip: Place the unbaked shell in a freezer for 10 minutes to firm up a bit.
- Bake in a preheated oven on the lowest rack at 340ºF (170ºC) for 15 minutes. Cool completely and then remove the shells from the moulds. Tap the bottom a few times to help releasing it.
- Fill the filling in a piping bag and pipe in inside the shells. Then place the unbaked tarts in the freezer for 30 minutes for the filling to firm up. Then brush the top of the filling with some egg yolk wash.
- Grill for a few minutes in the oven until the top is slightly charred. Enjoy!
GOAT CHEESE TART
Provided by Ina Garten
Categories appetizer
Time P1DT17h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
- Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
- Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
- Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.
ASPARAGUS & CHEESE TART
Bring together seasonal British flavours in this springtime quiche
Provided by Good Food team
Categories Buffet, Lunch, Main course
Time 1h40m
Yield Cuts into 8 slices
Number Of Ingredients 7
Steps:
- Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
- Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
- Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.
Nutrition Facts : Calories 329 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium
APPLE CREAM CHEESE TART
"I love this recipe because it's a tasty twist on an all-time favorite dessert...apple pie," notes Theresa Sabbagh of Winston-Salem, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cream butter and sugar; beat in vanilla. Stir in flour. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray; set aside. , For filling, in a small bowl, beat the cream cheese, egg and vanilla. Pour over crust. In a bowl, combine the apple, sugar and cinnamon; arrange over filling. Sprinkle with almonds. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until apples are tender. Cool on a wire rack. Remove sides of pan. Garnish with whipped cream and nutmeg if desired. Refrigerate leftovers.
Nutrition Facts : Calories 258 calories, Fat 16g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 187mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
CREAM CHEESE TARTS (PAULA DEEN)
A wonderful little cheesecake for a dessert buffet. It is incredibly easy to make and looks and tastes very impressive. I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. Use canned pie filling, fresh fruit or use your imagination!
Provided by SharleneW
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Place a paper cupcake liner in each cup (12 total) of muffin pan.
- Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
- Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
- Bake for 20 minutes.
- Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
- Chill thoroughly before serving.
CHERRY CREAM CHEESE TARTS
It's hard to believe that just five ingredients and a few minutes of preparation can result in these delicate and scrumptious tarts! -Cindi Mitchell, Waring, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, sugar and extract until smooth. Spoon into shells. Top with pie filling. Refrigerate until serving.
Nutrition Facts : Calories 362 calories, Fat 20g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 265mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
CREAM CHEESE TART SHELLS
Steps:
- Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 4.1 g, Cholesterol 14.1 mg, Fat 5.1 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 3.2 g, Sodium 37.8 mg
TARTE AU CAMEMBERT (FRENCH CHEESE TART)
Best quiche au Camembert!
Provided by RoseKitty8
Categories Savory Tarts
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Beat eggs in a medium bowl; add heavy cream, green onions, salt, and pepper and mix well. Pour into the crust.
- Slice Camembert thinly and add to the filling. Place tart on a baking sheet.
- Bake in the preheated oven until crust is golden and cheese is melted and a bit crunchy, about 25 minutes. Serve immediately.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 9 g, Cholesterol 98.6 mg, Fat 20.1 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 9.9 g, Sodium 313.1 mg, Sugar 0.3 g
CHEESE TARTS
This another recipe from the special Cheese section of the January 1952 issue of Woman's Day. It was submitted to the magazine by Mrs. R. G. Ridgley of St. Petersburg, Florida. These are great appetizers or party snacks. These are perfect on a little platter for a classic Autumn cocktail party.
Provided by The Atomic Kitchen
Categories Cheese
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Sift together flour and salt.
- Cut in shortening and American cheese.
- Add water and mix.
- Turn out onto lightly floured board and roll thin and cut into 3 and 1/2 inch circles.
- Place the circles into muffin tins (though the magazine does not mention greased or ungreased pan I usually spray lightly).
- Combine ham and bacon and put a spoonful of mixture in each shell.
- Mix evaporated milk and cream cheese and spread a dollop on each "tart".
- Bake at 450 for 15 minutes.
- Serve warm.
Nutrition Facts : Calories 151.3, Fat 8.6, SaturatedFat 3.2, Cholesterol 8.9, Sodium 73.8, Carbohydrate 15.8, Fiber 0.5, Sugar 1.8, Protein 2.7
CHEESEBOARD & ONION TART
Use up remnants of cheese in this delicious tart - a mixture of blue, creamy and cheddar works well
Provided by Jane Hornby
Time 1h20m
Number Of Ingredients 8
Steps:
- Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Splash in 4 tbsp cold water, then pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C/gas 6.
- Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking beans. Bake on a baking sheet for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked. Use a serrated knife to trim the pastry level with the tin - resting the knife flat on the edge of the tin will help achieve an even finish.
- While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.
Nutrition Facts : Calories 603 calories, Fat 49 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Protein 13 grams protein, Sodium 1.18 milligram of sodium
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