Cheese Tart Recipe
Credit to the Original Owner
They are a trendy and highly popular dessert that is known and loved worldwide for their exceptionally delicious and amazing taste. These baked cheese tarts are truly addictive, thanks to their rich and creamy cheese filling that melts beautifully in your mouth. Unlike other traditional egg tarts, these cheese tarts are delightful to enjoy in various ways—whether warm, chilled, or even frozen—each serving offering a completely different and unique texture from the filling. Suffice it to say, no matter how you enjoy them, the taste is always irresistibly scrumptious and satisfying.
Cheese Tart
Ingredients
All-purpose flour
Butter
Powdered (icing) sugar
Egg
Cream cheese
Powdered (icing) sugar
Heavy whipping cream
Corn starch
Instructions
Combine flour and sugar in a bowl and whisk them with chilled butter cubes. Beat the mixture with an electric hand whisk constantly until crumbs form. Continue whisking the mixture while adding the egg yolk one at a time. Knead the dough until smooth with your hands.
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2. Arrange the dough into a tart mold. Use a 2.6-inch mini tart mold and fill it with a small portion of the dough. Press gently to even out the pastry dough and cut the excess dough from the edge. Preheat the oven to 410°F (210°C) and bake the tart shells for 15 minutes or until golden brown.
3. Remove the tart shells from the mold when they cool down.
Soften the cream cheese at room temperature before combining it with the sugar to reduce lumping. Use a spatula to mix cream cheese and sugar in a bowl.
Continue mixing the mixture while adding heavy cream in three portions. Finally, sift the corn starch into the mixture and whisk well.
Transfer the cheese filling to a piping bag and squeeze it in the middle of the cooled tart shells. Freeze the cheese tarts for 4 hours until firm.
4. Preheat the oven to 410°F (210°C). Remove the frozen cheese tarts from the freezer and egg wash them immediately. Bake them for 15 minutes.
Baking Tips
Prepare the dough with chilled butter, milk and eggs to create a crumblier crust for the cheese tarts.
To make a flat and even tart shell, gently press the dough into the mold and prick the bottom with a fork. This step prevents the shell from popping up from the bottom after baking, which bring more volume to the cheese filling.
Since the filling is not cooked in this recipe, softening the cream cheese at room temperature beforehand is essential. It helps to reduce the lumps in the mixture and creates a smooth texture for the filling.
