Baked Cheese Tarts

Why You’ll Love This Recipe

You’ll love this recipe because it transforms simple ingredients into beautiful, bite-sized cheese tarts that are crispy on the outside and silky smooth inside. The combination of pastry and almond flours in the shell creates a tender, flavorful crust, while the filling is luxuriously creamy with a subtle tang from the cheeses. Perfect for parties, snacks, or a sophisticated dessert.

Ingredients

For the mini tart shells:

• 90 g (¾ cup) icing sugar
• 230 g (2 cups) pastry flour (can be replaced with all-purpose flour)
• 30 g (⅓ cup) almond flour
• Pinch of salt
• 110 g (½ cup) unsalted butter (82% fat content), very cold and cut into chunks
• 50 g egg (approximately 1 egg)

For the cheese filling:

• 230 g (1 cup) cream cheese (full-fat, e.g., Philadelphia)
• 50 g (½ cup) Parmesan cheese, finely grated
• 45 g (⅕ cup) unsalted butter (82% fat)
• 50 g (⅕ cup) whole milk
• 50 g (⅕ cup) heavy cream
• 45 g (⅓ cup) icing sugar
• 2 egg yolks
• 15 g (1 tablespoon) cornstarch

Note: US customary cup measurements are indicative; for accuracy, weigh ingredients.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the tart shells: In a large bowl, sift together the icing sugar, pastry flour, almond flour, and salt. Add the cold butter chunks and rub into the flour mixture with your fingertips until it resembles coarse crumbs.
2. Add the egg and mix until the dough comes together. Do not overwork. Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
3. Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 3 mm thickness. Cut rounds slightly larger than your tart molds and press the dough into the molds. Prick the base with a fork to prevent puffing. Chill the shells for 10 minutes in the fridge.
4. Bake the tart shells for 15-20 minutes or until lightly golden. Remove from oven and let cool.
5. Prepare the cheese filling: In a saucepan over low heat, melt the cream cheese, Parmesan, and butter together, stirring until smooth. Remove from heat.
6. In a mixing bowl, whisk together the milk, heavy cream, icing sugar, egg yolks, and cornstarch until smooth.
7. Gradually add the milk mixture to the cheese mixture, stirring to combine.
8. Pour the filling into the cooled tart shells, filling each about 3/4 full.
9. Bake at 350°F (175°C) for 20-25 minutes until the filling is set but still slightly jiggly in the center.
10. Allow the tarts to cool before removing from molds. Serve chilled or at room temperature.

Servings and timing

This recipe makes about 12-15 mini cheese tarts.
Preparation time: 40 minutes (including chilling)
Baking time: 35-45 minutes (combined for shells and filling)
Total time: About 1 hour 30 minutes

Variations

• Substitute Parmesan with Gruyère or cheddar for different cheese flavors.
• Add fresh herbs like thyme or rosemary into the filling for a savory twist.
• Top with caramelized onions or sun-dried tomatoes before baking for extra flavor.
• Use gluten-free flour blends in the crust to make it gluten-free.
• Drizzle with honey or fruit compote when serving for a sweet contrast.

Storage/Reheating

Store cooled tarts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (300°F/150°C) for 5-7 minutes to warm before serving. These tarts can also be frozen after baking and reheated later.

FAQs

Can I use all-purpose flour instead of pastry flour?

Yes, but pastry flour produces a more tender crust.

How do I prevent the tart shells from shrinking?

Chill the dough well before baking and avoid overworking it.

Can I prepare the tart shells in advance?

Yes, bake and store the shells in an airtight container for up to 2 days before filling.

What’s the best way to grate Parmesan?

Use a fine grater or microplane for smooth incorporation into the filling.

Can I make these tarts dairy-free?

Substitute cream cheese and butter with dairy-free alternatives.

How do I know when the filling is set?

The center should be slightly jiggly but not liquid; it will firm up as it cools.

Can I make the filling ahead of time?

It’s best to prepare fresh, but the filling can be refrigerated overnight and stirred before baking.

Are these tarts suitable for freezing?

Yes, freeze fully baked tarts in airtight containers and reheat before serving.

Can I add other flavors to the filling?

Vanilla or lemon zest can add sweetness; herbs or spices for savory variations.

How do I prevent the crust from getting soggy?

Bake the shells fully before adding the filling and avoid overfilling.

Conclusion

Baked cheese tarts offer a delightful combination of a crisp, tender crust with a creamy, flavorful cheese filling. With a balance of textures and a blend of cheeses, these mini tarts are perfect for elegant entertaining or a delicious snack. With careful preparation, they become a sophisticated treat sure to impress any palate.

Print