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.
MEAT & CHEESE MINI-TARTS
Stay out of the kitchen at your next holiday gathering with a DIY Tartlet Bar! Stock up on savory cheeses like Président Manchego and rondelé Garlic & Herbs, micro-greens, prosciutto, soft-boiled eggs and garnishing herbs like dill, chives and basil.
Provided by Naomi Robinson
Categories Appetizer
Time 20m
Yield 12
Number Of Ingredients 11
Steps:
- "Meat Lover's" Tartlet Directions Line bottom of tart with micro greens. Layer with 1 piece of prosciutto, 1 1/2 inch piece of Manchego cheese and egg wedge. Salt and pepper to taste.
- Smoked Salmon Tartlet Fit a pastry bag with an open start tip and fill with rondelé Garlic and Herb Cheese. Pipe cheese into tart shell. Layer with salmon, radish slice and finish with a little dill.
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.
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 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
MEAT TARTS
Make and share this Meat Tarts recipe from Food.com.
Provided by Northern_Reflectionz
Categories Meat
Time 50m
Yield 12-16 tarts
Number Of Ingredients 6
Steps:
- Trim crusts from bread and butter.
- Place butter side down in tart tins.
- Brown beef and add onion, worcestersauce and soup.
- Slowly stir in cheese.
- Mix well.
- Fill tart shells with mixture.
- Bake 350 for 35 minutes.
- These freeze well. After removing from freezer, cook 10 minutes before serving.
Nutrition Facts : Calories 244.2, Fat 11.7, SaturatedFat 5.9, Cholesterol 44.4, Sodium 422.3, Carbohydrate 19.4, Fiber 1.6, Sugar 4, Protein 15.7
More about "meat cheese mini tarts recipes"
MINI TARTS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (2)Calories 40 per servingTotal Time 1 hr 45 mins
- To make the dough: Using your favorite tool — a fork, food processor, or electric mixer — beat together the cream cheese, butter, sugar, and salt until smooth and creamy., Add the flour and mix (on low speed, if you're using a mixer, or very briefly in a food processor) until the dough has formed a loose ball., Divide the dough in half and shape each half into a flat 1"-thick disk.
- Wrap the dough in plastic wrap or waxed paper, and refrigerate it for one hour, or up to three days.
- Or freeze for up to three months., Position a rack in the upper third of the oven, and preheat the oven to 400°F., Remove one piece of dough from the refrigerator and place it on a floured work surface.
- Roll it into a circle that’s about 1/8” thick and use a 2 1/4” round cutter to cut out 14 to 16 circles from the dough, rerolling the scraps as necessary., Repeat with the second piece of dough, this time using a 2 1/2” round cutter to cut out the same number of circles., Place the smaller circles on a lightly greased or parchment-lined baking sheet and brush a light coating of egg wash onto the surface of each., Sprinkle or spoon your chosen filling combinations into the center of each circle then place a larger circle on top, pressing around the perimeter with your finger to seal each tart., Transfer each dough circle to a muffin cup, gently pressing it into the bottom and onto the sides., Bake the tarts for 14 to 16 minutes, or until they're golden brown., Remove the tarts from the oven and transfer them to a rack to cool., Storage information: Store cooled tarts at room temperature for a day or two, or freeze for up to one month.
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