Minicheddartarts Recipes

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 CHEDDAR TARTS

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.

TOMATO AND CHEDDAR TARTLETS

Steps:

• Preheat the oven to 375 degrees F.
• Unroll 1 pie dough into a round. Arrange three 4 1/4-inch nonstick tartlet pans on the dough and use a paring knife to cut a circle of dough around each that is about 1/2 inch larger than the pan; these don't have to be perfect, but you want to make sure you cut enough excess dough to fill the pan and up the sides. Press the dough evenly into each pan; if any excess dough goes over the top, simply use the top edge of the tartlet pan to cut it away. Use a fork to dock the bottom of the pie crusts. Repeat this process with 3 more tartlet pans and the remaining pie dough. Place the 6 tartlet pans on a baking sheet and put in the freezer for 10 minutes.
• In a medium bowl, toss together the cherry tomatoes, garlic, salt and pepper. Let the tomatoes sit for 10 to 15 minutes for the flavors to combine.
• Bake the crusts until the dough is cooked part of the way through without any color and bubbles form on the bottom and sides, about 6 minutes. Let cool slightly.
• To each tartlet, add about 3 tablespoons of grated Cheddar and spread evenly over the bottom. Top the cheese in each with 8 tomato halves cut-side up, making sure to get some garlic with each tomato. Bake until the crusts are golden brown, the cheese is bubbling and the tomatoes are softened but have not burst, about 30 minutes. Let cool until cool enough to handle, 5 to 10 minutes. Remove the tartlets from the tart pans and garnish with small basil leaves.
• These tartlets can be stored in the refrigerator after they have cooled completely and reheated in the oven the next day for great leftovers!

MAIDS OF HONOR TARTS I

Steps:

• Move oven rack to bottom position and preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 2-inch tart tins.
• Roll out pastry and cut 12 3-inch circles. Fit one pastry circle into each tart tin. Spread one teaspoon of raspberry jam into the bottom of each tart shell.
• In a medium mixing bowl, cream together softened butter or margarine and white sugar until light and fluffy. Mix in egg. Add flour, baking powder, and almond extract and mix until all ingredients are thoroughly combined. Pour 1 tablespoon of batter into each tart shell.
• Bake in preheated oven for 20 minutes, until risen and firm. Dust tarts with confectioners' sugar.