Cheese Tarts
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
9
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Calories
381 kcal
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Course
Dessert, Baked Goods
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Cuisine
Japanese
Cheese Tarts
Description
The tart shells begin with a mixture of cold butter cut into flour and powdered sugar, producing a crumbly dough once combined with egg yolk. Pressing this dough into individual tart molds creates a sturdy yet tender base that bakes to a golden finish. Pricking the bottom prevents bubbling to maintain a flat surface for the filling.
Softened cream cheese blended with powdered sugar forms a smooth base for the filling, which becomes light and creamy with the gradual addition of heavy whipping cream. Cornstarch helps the filling to stabilize during baking. The prepared filling is piped into cooled tart shells, ensuring an even, neat presentation.
After baking at a high temperature, the tarts have a crisp shell with a creamy, lightly sweetened cheese center. These tarts can be served as a dessert or a delicacy with tea or coffee. The size and richness make them suitable for individual servings at gatherings or as a sweet snack.
The recipe source from Chef Benz on YouTube offers a reliable method for home bakers seeking a delicate but structured tart with a smooth cream cheese filling.
Ingredients
Tart Shells
- 8 1/2 tablespoons butter unsalted
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered icing sugar
- 1 egg yolk
Cream Cheese Filling
- 1 cup cream cheese
- 3 tablespoons powdered icing sugar
- 2/3 cup heavy whipping cream
- 1 teaspoon cornstarch
Egg Wash
- 1/2 tablespoon milk or water
- 1 egg yolk
Instructions
Tart Shells
- Cut the butter into small cubes. Combine flour, sugar, and butter in a mixing bowl, and beat with an electric whisk until the mixture resembles crumbs. Whisk the egg yolk into the mixture, then knead with your hands until a smooth dough forms.
- Preheat the oven to 410°F (210°C). Take a small portion of the dough and press it evenly into a 2.6-inch tart mold. Trim off any excess dough from the edges with a knife and prick the bottom with a fork. Repeat these steps for the remaining eight tart shells.
- Bake the tart shells for 15 minutes. Let them cool completely before removing them from the molds.
Cream Cheese Filling
- Soften the cream cheese at room temperature and mix it with sugar in a bowl. Use a spatula to stir and fold the ingredients until smooth. Gradually add the heavy whipping cream in three portions, stirring until well combined after each addition. Finally, add the cornstarch and mix until smooth.
- Fill a piping bag with the mixture and pipe it into the tart shells. Freeze the cheese tarts for 4 hours, or until firm.
Bake The Cheese Tarts
- Preheat the oven to 410°F (210°C). Prepare the egg wash by whisking together 1/2 tablespoon of milk and 1 egg yolk in a bowl until smooth. Brush the frozen cheese tarts with the egg wash.
- Bake the cheese tarts for 15 minutes.
Notes
- Use cold butter cut into small cubes for the tart shell to achieve a crumbly texture.
- Prick tart shell bottoms with a fork before baking to avoid bubbling and maintain a smooth surface.
- Allow tart shells to cool completely before filling to prevent sogginess.
- Pipe the cream cheese filling evenly into tart shells for consistent baking and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 9tarts | |
| Calories | 381kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 126mg | 42% |
| Sodium | 124mg | 5% |
| Potassium | 209mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1077IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 136mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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