Cheese Tarts Buttery Creamy (Print Version)
# Ingredients:
→ Tart Shells
01 -
8 1/2 tablespoons unsalted butter
02 -
1 1/2 cups all-purpose flour
03 -
1/2 cup powdered icing sugar
04 -
1 egg yolk
→ Cream Cheese Filling
05 -
1 cup cream cheese
06 -
3 tablespoons powdered icing sugar
07 -
2/3 cup heavy whipping cream
08 -
1 teaspoon cornstarch
→ Egg Wash
09 -
1/2 tablespoon milk or water
10 -
1 egg yolk
# Instructions:
01 -
Cut 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 in the egg yolk, then knead the mixture until a smooth dough forms.
02 -
Preheat the oven to 210°C (410°F). Take a small portion of dough and press it evenly into a 2.6-inch tart mold. Trim excess dough from the edges and prick the bottom with a fork. Repeat for the remaining eight tart shells.
03 -
Bake the tart shells for 15 minutes. Let them cool completely before removing from the molds.
04 -
Soften cream cheese at room temperature and mix with sugar in a bowl until smooth. Gradually mix in heavy whipping cream in three portions, stirring after each addition. Add cornstarch and mix until smooth.
05 -
Transfer the cream cheese mixture to a piping bag and pipe it into the tart shells. Freeze for 4 hours, or until firm.
06 -
Preheat the oven to 210°C (410°F). Whisk 1/2 tablespoon of milk with 1 egg yolk to prepare the egg wash. Brush the frozen cheese tarts with the egg wash and bake for 15 minutes.
# Notes:
01 -
Let the tart shells cool completely before removing from molds to avoid breaking.
02 -
Freezing the filling ensures its firmness during baking.