Description
A simple and delicious recipe for cheese tarts, an elegant and comforting dessert or snack.
Ingredients
Units
Scale
Tart crust
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and sliced
- 1/4 cup powdered sugar
- 1 egg yolk
- 1/4 teaspoon salt
Cheese filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- Zest of 1/2 lemon, optional
Instructions
- Make the tart dough. In a medium bowl, combine the all-purpose flour, powdered sugar, and salt. Add the cold butter and cut it in using a pastry cutter or your fingers until the mixture looks like coarse coarse crumbs. Add the egg yolk and mix just until the dough comes together.
- Press and chill the crust. Press the dough evenly into tart molds or a muffin tin, forming a thin base and sides. Place the crusts into the refrigerator and chill for 20 to 30 minutes. This helps prevent shrinking during baking.
- Blind bake the crust. Preheat the oven to 350°F (175°C). Optionally, line each chilled crust with a small piece of parchment paper and fill with pie weights, dried beans, or rice. Bake for 12 to 15 minutes, until the edges are set. Carefully remove the parchment and weights, then return the crusts to the oven and bake for another 5 minutes, just until the bottoms look dry. Remove from the oven and let cool slightly.
- Prepare the cheese filling. In a mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and mix until combined. Beat in the egg, followed by the heavy cream, vanilla extract, lemon juice, and lemon zest. Mix just until smooth and creamy, being careful not to overmix.
- Fill the tart shells. Spoon the cheese filling into the partially baked crusts, filling each about 75% full. Smooth the tops gently with the back of a spoon if needed.
- Bake the tarts. Return the tarts to the oven and bake for 15 to 18 minutes, or until the centers are just set with a slight jiggle. The filling will continue to firm up as it cools.
- Cool and serve. Remove the tarts from the oven and allow them to cool completely at room temperature. For the best texture, chill briefly before serving.
Nutrition
- Serving Size:
- Calories: 436
- Sugar: 15 g
- Sodium: 232.9 mg
- Fat: 31.9 g
- Carbohydrates: 31.8 g
- Protein: 6.3 g
- Cholesterol: 146.2 mg