Maroilles Cheese Tart Recipes

CREAM CHEESE TARTS (PAULA DEEN)

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.

TARTE AU MAROILLES (MAROILLES CHEESE TART)

Steps:

• Prepare the dough: Place the milk, yeast, and a quarter cup of the flour in a large mixing bowl. Stir until thoroughly blended and let sit to proof the yeast, about five minutes.
• Stir in the remaining flour, the salt and eggs, and mix thoroughly. Gradually work in the butter, then turn the dough onto a floured surface. Knead until smooth, about five minutes, adding additional flour as needed. The dough should be soft and slightly sticky.
• Place the dough in a large bowl, cover and let rise at room temperature until doubled in bulk, about one and a half hours.
• Preheat the oven to 375 degrees. Generously butter a 10 1/2-inch round ceramic baking dish.
• Punch down the dough and spread the dough over the bottom of the baking dish. Do not build up the sides, as in a normal tart.
• Prepare the topping: If the Maroilles rind is particularly hard, remove it. Otherwise, cut the cheese into thin slices and place them evenly on top of the dough. (If using Veritable Chaumes, remove the rind).
• Whisk the egg, egg yolk and creme fraiche in a small mixing bowl until well blended. Pour this mixture over the cheese and spread it to the edge of the dough.
• Dot the top with the butter and sprinkle generously with salt, pepper and nutmeg.
• Bake until the top is brown and bubbly, about 35 minutes. Cut the tart into wedges and serve.

BLANCA'S CHERRY CHEESE TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
• To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
• To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.
• Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.

TARTE AU CAMEMBERT (FRENCH CHEESE TART)

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.