HOMEMADE MINI CHEESE TART
Steps:
- In a food processor combine flour and cold butter and pulse several times to mix. Do not overmix.
- Add ice water, apple cider vinegar, and salt and pulse several times. The mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.
- Turn the dough into a ball and wrap it with plastic. Refrigerate for 1 hour.
- Place cream cheese, mascarpone cheese, cheddar cheese, yogurt, granulated sugar, and milk into the pot.
- Cook on medium heat until cheese has melted, stirring frequently. Then turn off the heat and add an egg yolk and vanilla extract. Stir to combine.
- Preheat oven to 338°F (170°C). Place a baking sheet on an oven rack.
- Onto the floured surface, cut the dough into 16 parts, roll out dough with a rolling pin to a 1/8 of an inch thick.
- Carefully place onto a 2-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate, cut out the excess.
- Poke the bottom of the crust with a fork.
- Bake 338°F (170°C) for 18 minutes on a baking sheet.
- Put the cheese mixture into a triangle plastic.
- Top the crust with cheese mixture.
- Brush a thin layer of egg wash on top of the cheese mixture.
- Bake at 392°F (200°C) until nice and golden.
- When done baking, cool the mini cheese tart at room temperature.
- Enjoy!
MINI CHEESE TART
Recipe Dessert Mini cheese tart - Recipe Petitchef
Provided by Christine Lua
Categories dessert
Time 45m
Yield 10
Number Of Ingredients 12
Steps:
- For Pastry: Beat cold butter cubes and caster sugar to become pale in colour. Add in egg yolk and beat thoroughly. Lastly, fold in sieved flour and mix into a soft dough. If you find your dough is too sticky, you may keep the dough into the refrigerator for 20 minutes before making the tart shells. Place the tart shells into the pre-heated oven and bake at 170c for 25 minutes.
- For Cheese Filling: Beat cream cheese, butter and icing sugar until fluffy. Squeeze in lemon juice and beat until smooth. Add in 1 egg and beat thoroughly, now the mixture will become watery, don't be panic, just leave the mixture aside. In another clean mixing bowl, whip cold non-dairy whipping cream until stiff . Mix the whipped whipping cream into the cheese mixture. After mixing in the whipping cream, the cheese mixture will become thicken & fluffy. Use a piping bag with a nozzle to pipe the cream cheese batter into the baked tart shell. Place the cheese tarts into the pre-heated oven and bake at 160 c for 15 minutes. Leave the cheese tarts to cool before keeping them into the fridge. After a few hours chilling, use a piping bag to pipe some melted chocolate onto the surface of the cheese tarts.
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
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.
MINI LEMON CHEESECAKE TARTS
Dainty and light, these tartlets feature two of my favorites -lemon and cheesecake -in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. -Gwyn Brandt, Hibbing, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 121 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
MINI CHEDDAR TARTS
Tasty blend of cheese and green onion. Recipe states they melt in your mouth. A fast and easy appetizer for any occasion. Found recipe in a local newspaper.
Provided by Rinder
Categories < 60 Mins
Time 50m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Beat margarine and cream cheese together, work in flour to form a ball.
- Divide the dough into 24 equal pieces.
- Press into mini tart tins.
- Divide cheese evenly among tarts.
- Beat egg until frothy, add milk, green onion and spices.
- Spoon into tarts and bake @ 350
- Variations: substitute the cheddar cheese for feta and the green onion for finely chopped black olives.
- Greek style tarts.
Nutrition Facts : Calories 90.1, Fat 7, SaturatedFat 2.6, Cholesterol 18.4, Sodium 92.3, Carbohydrate 4.5, Fiber 0.2, Sugar 0.1, Protein 2.3
MINI CHEESECAKE TARTS
Make and share this Mini Cheesecake Tarts recipe from Food.com.
Provided by Bev I Am
Categories Cheesecake
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.
- Add eggs, 1 at a time, beating until blended after each addition.
- Stir in extracts.
- Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans.
- (Let excess crumbs remain, evenly covering bottom of each tart pan.)
- Place tart pans on a baking sheet.
- Divide cheesecake batter evenly between tart pans.
- Bake at 350° for 18 to 20 minutes or until set.
- Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.)
- Divide fruit evenly, and arrange decoratively over each cheesecake.
- Garnish with mint, if desired.
Nutrition Facts : Calories 360.4, Fat 11.3, SaturatedFat 5.7, Cholesterol 94.7, Sodium 506.2, Carbohydrate 51.3, Fiber 0.6, Sugar 30.4, Protein 13.2
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