Mini Cheese Tart
Recipe type: Dessert
  • 180 gm plain flour / all-purpose flour
  • 20 gm corn flour / corn starch
  • 80 gm caster sugar
  • ⅛ tsp salt
  • 90 gm unsalted butter, cold and diced
  • 1 egg
  • Filling:
  • Camembert cheese
  • Strawberry preserve
  1. For the Crust:
  2. Sift the flours and place in a food processor. Add sugar and salt. Pulse a few times. Add the cold butter. Briefly pulse 5 to 6 times until the mixture resembles fine breadcrumbs. If you don’t have a food processor, rub the butter into the flour mixture with your finger tips. Move quickly, otherwise the butter will melt.
  3. Transfer the mixture into a large mixing bowl. Add in the egg. Use your palm to lightly knead it into a dough on a clean surface. Don’t over-knead it though, as you don’t want your tart crust to turn tough. Form the dough into a disc and wrap with cling film. Refrigerate for 25 minutes.
  4. Preheat oven to 180 C / 350 F.
  5. Remove the dough from the fridge. Sprinkle some flour on the surface and roll pastry out to ½ cm thick. Cut out the pastry and line the tart tins. Use your thumbs to press evenly, starting from bottom up to the sides. Prick the base with a fork.
  6. OR if you do not have a cookie cutter, do this--works for me :)
  7. Roll the dough into log then cut it into 24 pieces and slightly roll each piece into a ball then flatten into a disc that will fit into the mini tart pan hole. Repeat with the remaining dough
  8. Fill each tart shell with about a teaspoon of Brie or Camembert cheese then top with fruit preserve.
  9. Bake in the preheated oven for about 12 minutes.
  10. Let cool a bit before transferring tart to cooling rack.
  11. That's it. Enjoy!
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