Tasty Cheese Tarts

star rating (1) rate this recipe »
Recipe photo

Tasty Cheese Tarts

star rating (1) rate this recipe »
Published prior to 2008

Fill these rich, buttery tart shells with either of the following fillings.

Tart Shells
1/2 cup (1 stick, 4 ounces) unsalted butter
8 ounces cream cheese
1/2 teaspoon salt
1 tablespoon water
2 cups (8 ounces) Mellow Pastry Blend or Round Table Unbleached Pastry Flour

Ham and Cheese Filling
1/2 cup finely diced ham
1/2 cup (2 ounces) freshly grated Parmesan cheese
1 large egg
1/2 cup (4 ounces) sour cream
1/4 cup (2 ounces) mayonnaise
1 teaspoon ground black pepper

Blue Cheese Filling
16 ounces cream cheese
8 ounces blue cheese
4 to 8 tablespoons heavy cream
1 teaspoon ground black pepper
toasted walnuts, pecans, parsley or bits of tomato, for garnish

Shells: In a medium-sized bowl, beat together the butter, cream cheese and salt. Add the water and flour, and mix to form a soft dough. Divide the dough into 40 (3/8-ounce) balls, each about the size of a chestnut. Use your fingers or a tart tamper to press the dough into and up the sides of an ungreased mini-tart pan (one that'll make 2-inch shallow tarts). Note: Unless you have more than one pan, you'll need to bake these in batches. If you're using a flexible tart pan, place it onto a baking sheet.

Ham and Cheese Filling: Divide the finely diced ham among the lined tart cups, using about 1/2 teaspoon of ham in each cup. Whisk the remaining ingredients together, and pour this mixture into the unbaked tart shells, using a generous teaspoon of the filling. Bake the tarts in a preheated 425°F oven for about 15 to 18 minutes, or until they're puffed and golden brown.

Blue Cheese Filling: Beat the cream cheese until soft. Add the blue cheese and beat until blended. Finally, add the cream and pepper, and beat well. Bake the unfilled shells in a preheated 425°F oven for 14 to 17, minutes or until they're puffed and golden brown. Spoon or pipe the filling into the cooled pastry shells up to 1 hour before serving. Top with toasted nuts or the garnish of your choice. Yield: about 40 tarts.

This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.

Reviews

1
  • star rating 12/25/2010
  • caulaysmom from KAF Community
  • Just made these for Christmas Eve. They were the hit of the night, everyones favorite!
1