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Mini Tarts

Author: Charlotte Rutledge

Mini Tarts Recipe

These miniature tarts, based on a flaky, rich cream cheese pastry crust, lend themselves to a wide variety of fillings, from sweet to savory. We offer several filling suggestions below, chocolate and ginger being one of our favorites; but we encourage you to get creative and experiment with your own flavor combinations.

At a glance

Prep
Bake
Total
Yield
28 to 30 tarts
Nutrition information

Ingredients

Choose your measure:

Dough

  • 3/4 cup cream cheese
  • 12 tablespoons (3/4 cup) soft unsalted butter
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups King Arthur Pastry Flour Blend or 1 cup + 3 tablespoons King Arthur Unbleached All-Purpose Flour

Egg wash

  • 1 large egg beaten with 1 tablespoon water

Fillings (per tart)

  • 1/2 teaspoon ginger spread OR 1/2 teaspoon crystallized ginger + 1 or 2 dark chocolate wafers OR 1/2 teaspoon dark chocolate chips
  • 1/2 teaspoon chopped pecans + 1/2 teaspoon butterscotch chips
  • 1/2 teaspoon cream cheese, flattened + 1/2 teaspoon jam (sweet or savory)
  • 1/2 teaspoon chopped walnuts + 1/2 teaspoon blue cheese crumbles
  • 1/2 teaspoon oil-packed (or water-softened) chopped sun-dried tomato + 1/4 teaspoon pesto
  • 1 teaspoon cream cheese, flattened + 1/8 teaspoon Everything Bread and Bagel Topping

Instructions

  1. To make the dough: Using your favorite tool — a fork, food processor, or electric mixer — beat together the cream cheese, butter, sugar, and salt until smooth and creamy.
  2. Add the flour and mix (on low speed, if you're using a mixer, or very briefly in a food processor) until the dough has formed a loose ball.
  3. Divide the dough in half and shape each half into a flat 1"-thick disk. Wrap the dough in plastic wrap or waxed paper, and refrigerate it for one hour, or up to three days. Or freeze for up to three months.
  4. Position a rack in the upper third of the oven, and preheat the oven to 400°F.
  5. Remove one piece of dough from the refrigerator and place it on a floured work surface. Roll it into a circle that’s about 1/8” thick and use a 2 1/4” round cutter to cut out 14 to 16 circles from the dough, rerolling the scraps as necessary.
  6. Repeat with the second piece of dough, this time using a 2 1/2” round cutter to cut out the same number of circles.
  7. Place the smaller circles on a lightly greased or parchment-lined baking sheet and brush a light coating of egg wash onto the surface of each.
  8. Sprinkle or spoon your chosen filling combinations into the center of each circle then place a larger circle on top, pressing around the perimeter with your finger to seal each tart.
  9. Transfer each dough circle to a muffin cup, gently pressing it into the bottom and onto the sides.
  10. Bake the tarts for 14 to 16 minutes, or until they're golden brown.
  11. Remove the tarts from the oven and transfer them to a rack to cool.
  12. Store cooled tarts at room temperature for a day or two, or freeze for up to one month. Tarts can be rewarmed in a 250°F oven.

Nutrition Information

  • Serving Size 1 unfilled shell
  • Servings Per Batch 30
Amount Per Serving:
  • Calories 40
  • Calories from Fat
  • Total Fat 3.2g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 9mg
  • Sodium 27mg
  • Total Carbohydrate 2g
  • Dietary Fiber
  • Sugars
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.