Sweet Cheese Tarts Recipes

SWEET RICOTTA CHEESE FILLING TART

Steps:

• Mix the cottage cheese with the sugar in a bowl until it melts.
• Add the egg and vanilla extract and mix, once mixed add the yolk. Finally add the chocolate chips and mix well to distribute them throughout the cream.
• Roll out the dough to about half a centimeter thick and line the pan.
• Heat the oven to 180 °C.
• Pour the ricotta mixture into the pan and distribute it evenly with the help of a spatula.
• Knead the extra shortcrust pastry again. Roll it out and create a net by hand or with a special wheel and place it on the tart. Brush the surface with a mixture of milk and beaten egg and bake the tart for 45 minutes.
• Once ready let it cool before cutting and serving it.

HOMEMADE MINI CHEESE TART

Steps:

• In a food processor combine flour and cold butter and pulse several times to mix. Do not overmix.
• Add ice water, apple cider vinegar, and salt and pulse several times. The mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.
• Turn the dough into a ball and wrap it with plastic. Refrigerate for 1 hour.
• Place cream cheese, mascarpone cheese, cheddar cheese, yogurt, granulated sugar, and milk into the pot.
• Cook on medium heat until cheese has melted, stirring frequently. Then turn off the heat and add an egg yolk and vanilla extract. Stir to combine.
• Preheat oven to 338°F (170°C). Place a baking sheet on an oven rack.
• Onto the floured surface, cut the dough into 16 parts, roll out dough with a rolling pin to a 1/8 of an inch thick.
• Carefully place onto a 2-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate, cut out the excess.
• Poke the bottom of the crust with a fork.
• Bake 338°F (170°C) for 18 minutes on a baking sheet.
• Put the cheese mixture into a triangle plastic.
• Top the crust with cheese mixture.
• Brush a thin layer of egg wash on top of the cheese mixture.
• Bake at 392°F (200°C) until nice and golden.
• When done baking, cool the mini cheese tart at room temperature.
• Enjoy!

HOKKAIDO CHEESE TART

Steps:

• Add butter and sugar into a bowl and mix them well using a spatula. Then add in egg yolk, vanilla extract and lemon zest. Mix well to combine.
• Finally add in flour and mix just to combine. Don't over mix. Place the dough on a cling film and wrap it. Then place it in the fridge for 1 hour. Meanwhile let's make the filling.
• Use a thick base pot and place it on medium heat. Add in the 3 cheeses together with milk and butter. Cook until the cheeses are melted.
• Then add in icing sugar, corn starch and mix until smooth. Finally add in egg, vanilla extract and lemon juice. Continue cooking until the mixture thickens. Sift into a bowl to discard any lumps. Cover the bowl with the cling film touching the top surface of the filling and set aside to cool completely.
• Remove the dough from the fridge after 1 hour. Take some of the dough and press it evenly inside a 2.5 inch (6.5 cm) tart mould. Cut off the excess dough with a knife and prick the base with a fork. Repeat until the rest of the dough is finished.Tip: Place the unbaked shell in a freezer for 10 minutes to firm up a bit.
• Bake in a preheated oven on the lowest rack at 340ºF (170ºC) for 15 minutes. Cool completely and then remove the shells from the moulds. Tap the bottom a few times to help releasing it.
• Fill the filling in a piping bag and pipe in inside the shells. Then place the unbaked tarts in the freezer for 30 minutes for the filling to firm up. Then brush the top of the filling with some egg yolk wash.
• Grill for a few minutes in the oven until the top is slightly charred. Enjoy!

EASY CHEESECAKE TARTS

Steps:

• Preheat oven to 350°F Beat cream cheese and sugar till smooth. Add sour cream, then egg and vanilla. Mix on medium speed until well incorporated, scraping down sides of bowl to prevent lumps.
• Pour batter evenly into each graham tart. Dollop with a 1 teaspoon of jam or chocolate syrup. If using of chocolate syrup, using a toothpick, swirl the chocolate through the batter. Bake for 20-25 minutes until set.
• Remove from oven and place on cooling rack for 30 minutes Then refrigerate for 2 hours. Great served with a dollop of whipped cream.

SWEET CHEESE TARTS

Steps:

• In a chilled mixing bowl, combine the flour, sugar, salt, butter, and lard. Rub the flour and fat together with your fingertips until the mixture is flaky and the consistency of coarse bread crumbs. Drizzle half of the beaten egg over and toss until the dough comes together, adding the remaining egg if necessary to bind the dough. Gather the dough into a compact ball and refrigerate for at least 1 hour before rolling out.
• Preheat the oven to 400 degrees. On a lightly floured surface, roll out the dough into a rectangle about 1/8 inch thick. With a cookie cutter or the rim of a glass, cut the dough into 3 1/2 inch rounds. Gather the scraps into a ball, re-roll them and cut more rounds. Repeat until you have used all the dough. Fit the dough rounds into ungreased 2 1/2 inch tart pans or the cups of a muffin pan, pressing them gently against the bottoms and sides to form deep molds. Place the pan in the freezer for 10 minutes to firm the dough. Place the tins on a baking sheet and bake for about 20 minutes, until the pastry is golden brown. Set the shells aside in their tins to cool.
• Reduce the oven to 350 degrees. In the bowl of an electric mixer or with a handheld mixer, beat the cream cheese, farmers cheese, and sugar together until light and fluffy. Add the egg yolk, cinnamon, and salt and beat until smooth.
• Spoon the filling into the tart shells, dividing it evenly, and filling up to within 1/4-inch of the top. Bake in the middle of the oven for 20 minutes, or until the filling is set and doesn't jiggle when shaken. Cool the tarts to room temperature and carefully slip them out of their tins. Serve, garnished with a few grape halves.

SWEET RICOTTA CHEESE TART

Steps:

• Preheat oven to 350°F. Combine flour, 1/2 cup sugar, 1 teaspoon orange peel, salt, and baking powder in food processor. Add butter and blend until coarse meal forms. Add 2 eggs and blend until moist clumps form. Turn out dough onto lightly floured surface and knead to combine well, about 1 minute. Divide into 2 pieces, one slightly larger. Wrap and chill smaller piece. Press larger piece over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
• Using electric mixer, beat ricotta cheese, cream cheese, cornstarch, and vanilla in large bowl to blend. Beat in remaining 1/2 cup sugar, 1 1/2 teaspoons orange peel, and 2 eggs. Transfer filling to dough-lined tart pan. Roll out chilled dough piece to 10-inch round. Place round over tart; trim excess dough. Press edges of tart to seal. Cut 4 slits in top of tart. Bake tart until golden and puffed, about 1 hour. Cool completely.

QUEIJADAS DE EVORA -SWEET ORANGE CHEESE TART

Steps:

• PASTRY:
• Preheat the oven to 400°.
• Sift the flour, 2 tablespoons sugar and 1/8 teaspoon salt into a large, chilled mixing bowl, and add the chilled butter
• With your fingertips rub the flour and fat together until they look like flakes of coarse meal. (Or use the food processor).
• Add the lightly beaten egg and toss together until the dough can be gathered into a compact ball. Wrap in wax paper and chill the dough for at least an hour before using.
• On a lightly floured surface, roll the dough into a circle about 1/8 inch thick. Press into nonstick greased Large Pie Tart Dish.
• FILLING:
• Reduce the oven heat to 350°. With an electric mixer or food processor, beat the cream cheese, pot cheese and sugar together until light and fluffy. Then beat in the egg yolks,orange juice,zest, cinnamon and ½ teaspoon salt.
• Spoon the cheese mixture into the tart
• Bake in the middle of the oven for 20 minutes, or until the filling is set and a cake tester inserted in the center comes out clean. Cool the tart to room temperature, then carefully slip out of the tin and serve.