Mini Cheese Tart

Right now, making tart is one of my favorite hobbies, haha.

Well, the reason is it's very easy, as all I have to do is putting all the ingredients into my mini chopper, and process. And I always get delicious tart with great texture!

This recipe will give you 12 of 6 cm tart, (anyway, you may get some extra pastry that you can make 1 more tart or bake it and eat it as a cookie). 

This time is a cheese tart.

With this size, it's suitable for 1 person.

The first time that I made this recipe, I didn't seal the pastry with the egg whites, and the pastry softened from the moisture from the filling. 

So, I tried it again. By sealing the pastry, you can keep it longer (but it will soften anyway but slower). And I adjust the recipe to get a more delicious cheese filling. 

If you can I really suggest you bake it with only upper heat after filling, as it will give you lovely color and moist filling.

Recipe: Mini Cheese tart

สูตรภาษาไทย: มินิชีสทาร์ต

日本語のレシピ：ミニチーズタルト

Youtube: มินิชีสทาร์ต, Mini Cheese tart, ミニチーズタルト

Mini Cheese Tart

Makes 12 (6cm tart)

Tart pastry
120 g ........................ All-purpose flour
50 g .......................... Icing sugar

20 g .......................... Almond powder

1/8 tsp ...................... Salt

75 g ........................... Unsalted butter (Cut into 1.5 cm cubes)

15 g ........................... Eggs

.................................. Egg whites for brushing the inside of the tart

Filling

100 g ......................... Cream cheese (Room temperature)

1/8 tsp ....................... Salt

1/2 tsp ........................ Vanilla extract

33 g ............................ Granulated sugar

1 .................................  Egg (50 g)

10 g ............................ Cake flour

100 g .......................... Whipping cream

1 tbsp ......................... Lemon juice

Put the flour, icing sugar, salt, and almond powder into a bowl of the food processor and process to combine.

Put the butter into the bowl and process to combine. 

Pour the eggs into the bowl.

Process until the dough forms.

Remove the dough from the bowl.

Press the pastry dough with the palm of your hand.

Until the dough becomes smooth.

Roll out the dough between a sheet of baking paper to a thickness of 3 mm.

Refrigerate for 1 hour.

Cut the pastry with an 8 cm. cutter.

Line the pastry into 12 of  6x2 cm tart rings.
Cut the side of the pastry to fit the rings.

Refrigerate for 30 minutes.

Before baking:

Preheat an oven to 180℃  Using upper and lower heat.

Beat the cream cheese with the salt and vanilla until smooth.

Add the sugar and beat to combine.

Put the egg into the bowl and beat to combine.

Sift the flour into the bowl.

Pour the whipping cream and lemon juice into the bowl.

Beat to combine. Put the mixture into a piping bag.

Prick the base of the pastry with a fork.

Bake in the180℃  Preheated oven for 10 minutes.

Brush the inside of the pastry with egg whites. Bake for 4 minutes more.

Fill the tart with the cheese filling.

Put into the oven and increase the temperature to 220℃, bake for 10-15 minutes more.

Use only upper heat if possible.

Let them cool before removing them from the rings.

Mini Cheese Tart