Baked Cheese Tarts Recipe

Alright, fellow culinary adventurers, let me take you on a journey to crafting the most delightful baked cheese tarts that your taste buds will ever thank you for. Picture this: a buttery, crumbly crust cradling a creamy, cheesy filling with a hint of lemony zest. It’s a pastry dream come true, and I’m about to spill all the secrets to making them right at home!

I adore the mixture of creamy and acidic components in my Baked Cheese Tarts. The crust, made from unsalted butter and all-purpose flour, is a cool, tender, and flaky enclosure for the tender filling.

Cream cheese—sweetened, yes, but not too much, so there’s still a nice balance between elements you want to experience as “creamy” and “tart”—is what, in essence, makes these tarts so indulgent. Of course, tarts are nothing if their crust isn’t delicious, and that’s no problem here; the buttery flavor of this pastry is a slam dunk.

Ingredients

• All-purpose flour: Offers carbohydrates; forms the tart’s crispy shell.
• Unsalted butter: Adds richness; aids flaky crust texture.
• Powdered sugar: Sweetens; creates tender pastry.
• Cream cheese: Creamy texture; lends a tangy flavor.
• Granulated sugar: Sweetens; caramelizes edges for depth.
• Heavy cream: Enhances richness; adds smoothness.
• Lemon juice: Adds brightness; balances sweetness.

Ingredient Quantities

“`html

• 200g all-purpose flour
• 100g unsalted butter, chilled and cubed
• 50g powdered sugar
• 1 large egg yolk
• 1 tablespoon cold water
• 250g cream cheese, softened
• 80g granulated sugar
• 50ml heavy cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

“`

How to Make this

1. Get your oven ready by setting it to 180°C (350°F). Prepare either a muffin tin by greasing it or by using paper liners, which is my personal preference.

2. In a mixing bowl, blend together the all-purpose flour and the powdered sugar. Add the butter, cut into cubes and chilled, and rub it into the flour-sugar mixture, using your fingertips, until it looks like coarse crumbs.

3. Incorporate the egg yolk and cold water into the flour mixture. Stir until the dough forms. Shape it into a disk, cover it with plastic wrap, and chill it for 30 minutes.

4. On a floured surface, roll out the chilled dough to about 3mm thickness. Cut out circles that are a little bigger than the cups of the muffin tin. Line each cup with the cut dough. Prick the bottoms with a fork during this step to keep them from puffing up.

5. Bake the tart shells for 10-12 minutes, or until they’re just a little bit golden. Take them out of the oven and allow them to cool.

6. In another bowl, mix together the softened cream cheese and the granulated sugar until the mixture is smooth.

7. Include the following in the cream cheese mixture: heavy cream, eggs, vanilla extract, lemon juice, and cornstarch. Whisk until you have a smooth and homogeneous batter.

8. Pour the mixture of cheese into the tart shells that have cooled, filling them so that they are nearly up to the top.

9. Place the tarts in the preheated oven. Bake in the preheated oven for 15 to 20 minutes, until the tart filling is puffed but not browned and is set and slightly puffed, but not browned.

10. Let the tarts cool at room temperature, then chill them in the refrigerator before serving for best results. Enjoy your delicious baked cheese tarts!

Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Mixing bowls (at least 2)
5. Measuring cups and spoons
6. Kitchen scale (for precise measurements)
7. Pastry blender or fingertips (for blending butter into flour)
8. Plastic wrap
9. Rolling pin
10. Pastry cutter or round cookie cutter
11. Fork
12. Whisk
13. Refrigerator
14. Cutting board or floured surface (for rolling dough)

FAQ

• Q: Can I use salted butter for the crust?A: For the most control over the salt content, use unsalted butter. If you use salted butter, the amount of additional salt in the recipe should be reduced.
• Q: Can I make the tarts ahead of time?A: Yes, the tarts can be baked a day in advance and stored in the refrigerator. Serve them chilled or at room temperature.
• Q: What can I use as a substitute for cream cheese?A: Neufchâtel cheese can be a lighter alternative; however, note that it may alter the texture and flavor slightly.
• Q: How do I prevent the crust from becoming soggy?Ensure the crust is cold before filling, and think about blind baking if you want a crisper texture.
• Q: Can these tarts be frozen?A: Yes, they can be frozen after baking. Thaw in the refrigerator and reheat gently before serving.
• Q: Is it necessary to use lemon juice?A: The flavor of lemon juice, bright and peppy, can be left out or swapped for an equal quantity of lime juice. If you prefer, you can use that instead.

Baked Cheese Tarts Recipe Substitutions and Variations

100g butter, unsalted, chilled and cut into cubes. Substitute with 100g margarine or coconut oil for a non-dairy alternative.
50g icing sugar – replace with 50g powdered sugar or 50g granulated sugar blended into a powder.
250 grams of cream cheese at room temperature. If you can’t find cream cheese, try one of these two substitutes: 250 grams of mascarpone cheese, a more decadent option; or 250 grams of ricotta cheese, a lighter alternative.
1 tablespoon lemon juice — substitute with 1 tablespoon lime juice or 1 tablespoon apple cider vinegar if you want a similar level of acidity.
1 tablespoon cornstarch – replaced with 1 tablespoon arrowroot powder or 1 tablespoon tapioca starch maintains a similar thickening effect.

Pro Tips

1. Chill the Dough Thoroughly Make sure to chill the dough thoroughly after forming it and before rolling it out. This helps prevent shrinkage while baking and allows the butter to solidify for a flakier crust.

2. Use a Food Processor To speed up the process of making the dough and ensure even distribution of the butter, consider using a food processor to combine the flour, sugar, and butter until the mixture resembles coarse crumbs.

3. Avoid Overmixing the Filling Mix until just combined when preparing the cheese filling. Overmixing can cause too much air to incorporate, which may lead to cracks when baking.

4. Blind Bake with Weights For extra stability and to prevent the pastry from bubbling, line the tart shells with parchment paper and fill with pie weights or dried beans during the initial bake.

5. Add Zest for Extra Flavor Incorporating a teaspoon of lemon zest into the cheese mixture enhances the tart’s flavor, providing a refreshing citrus note that complements the creaminess of the filling.