Saturday, 26 June 2010

Cheese tarts

I'm not sure what exactly to call these. They're cheesecakes made in a tart form so they're either cheesecake tarts or cheese tarts. The best part of these tarts - the crust layer is as thick as the cheese layer. I'm not too fond of a cheesecake where there's way more cheese than crust. The dough for the crust isn't really a dough. It looked more like breadcrumbs. No rolling out was required - just pressing it into the tin. They did puff up a bit in the oven and when they came out, I used a fork to press the puffy bits down. It's all good.
The bf got me some tart tins a while back and they're amazing! All 6 cheese tarts slid right off the tin with hardly any effort required but to be fair, I did butter them quite a fair bit.

I made a mistake whilst making these. I put the fruit (frozen cherries and blueberries) in the tarts before pouring the cheese layer on. Note to self - cheese layer first, then fruits on top. I'll try using mascarpone or a gelatine cheese recipe next time.

Again, I can't remember where I got this recipe from.

Cheese tarts
makes six 4 inch tarts

Crust layer

6 oz butter
1/4 cup brown sugar
1 Tbsp white sugar
2 heaped tsp honey
1 1/4 cup flour
1/4 cup wholewheat flour
1/2 tsp salt
1/2 tsp cinnamon

1. Preheat oven to 170 C. Butter tins.
2. Cream butter and sugars till light and fluffy.
3. Add in flours, salt, cinnamon and honey.
4. Mixture will appear to be crumbly. Press into buttered tins.
5. Place tart tins onto a baking sheet and bake for 18 minutes.

Cheese layer

8 oz cream cheese (room temperature)
2 Tbsp caster sugar
1 egg
zest of an orange
1/2 Tbsp orange juice
1/2 Tbsp flour

1. Using a mixer, mix cheese and sugar till smooth and creamy. Add in all other ingredients.
2. Pour cheese mixture into baked crusts and arrange fruit.
3. Bake in a preheated 170 C oven for 15 minutes.

1 comment:

Related Posts with Thumbnails