Mini Cheese Tart
I was looking for a baked cheese tart recipe that I could try like those of Kumori but I ended up making these really simple baked cheese tart.
Equipment
Ingredients
FOR THE CRUST:
- 180 grams All Purpose Flour
- 20 grams Cornstarch
- 80 grams Caster Sugar
- ⅛ tsp Salt
- 90 grams Unsalted Butter cold and diced
- 1 pc Egg
FOR THE FEELING:
Instructions
FOR THE CRUST:
- 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.
- 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.
- Preheat oven to 180 C / 350 F.
- 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.
- OR if you do not have a cookie cutter, do below--works for me 😊
- 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.
FOR THE FILLING:
- Fill each tart shell with about a teaspoon of Brie or Camembert cheese then top with fruit preserve.
- Bake in the preheated oven for about 12 minutes.
- Let cool a bit before transferring tart to cooling rack.
- That's it. Enjoy!
Tried this recipe?Let us know how it was!