Cheese Tart

9 cookbooks

These Cheese Tarts are to die for! And they tasted best when it’s warm, so make sure to reheat it in a toaster oven before you serve!


Serves 12

16 Ingredients

50 g Powdered Sugar

3.5 oz Unsalted Butter

200 g All-Purpose Flour

1/4 tsp Salt

2 dash Vanilla Extract

4 Tbsp Water

185 g Cream Cheese

185 g Yogurt

1.4 oz Salted Butter

185 mL Milk

45 g Caster Sugar

4 tsp Corn Starch

1 Egg

1/2 tsp Vanilla Extract

1 Egg

to taste Milk

17 Steps

Steps 1

In a double boiler, melt together Cream Cheese, Milk, Yogurt, Vanilla Extract, Caster Sugar and Salted Butter until combined.

Steps 2

Crack in an Egg and stir in Corn Starch. Whisk continuously until the mixture starts to thicken.

Steps 3

Remove from the double boiler and strain the cheese mixture through a sift.

Steps 4

Cover the cheese mixture with a cling firm touching.

Steps 5

Let it cool while you make your crust.

Steps 6

In a food processer cream Unsalted Butter, Powdered Sugar, Salt and Vanilla Extract together about 20 seconds. Add in All-Purpose Flour and pulse until resembles like bread crumb. Add in Water while the mixer is running. Form it into a dough.

Steps 7

Mold the dough into 24 mini tartlets.

Steps 8

Prick the bottom of the crust with a fork.

Steps 9

Preheat the oven at 356 degrees F (180 degrees C).

Steps 10

Bake it in a preheated oven at 356 degrees F (180 degress C) for 8 to 10 minutes.

Steps 11

Once baked, let it cool and increase oven temperature to 446 degrees F (230 degrees C).

Steps 12

Pipe out the filling using a piping bag.

Steps 13

Separate the yolk from the Egg.

Steps 14

Brush the cheese tartlets with the Egg Yolk and Milk mixture.

Steps 15

Transfer back to the preheated oven and let it roast for about 5 to 8 minutes.

Steps 16

Let it cool and serve warm.

Steps 17

Cheese tart taste best when it is warm. Simply reheat it in a toaster for 5 minutes. Serve and enjoy!