|
Tasty Cheese Tarts
Fill these rich, buttery tart shells with either of
the following fillings.
Tart Shells
1/2 cup (1 stick) butter
8 ounces cream cheese
1/2 teaspoon salt
1 tablespoon water
2 cups Mellow Pastry Blend or Round Table Unbleached
Pastry Flour
Ham and Cheese Filling
1/2 cup finely diced ham
1/2 cup freshly grated Parmesan cheese
1 large egg
1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon ground black pepper
Blue Cheese Filling
16 ounces cream cheese
8 ounces blue cheese
4 to 8 tablespoons heavy cream
1 teaspoon ground black pepper
toasted walnuts, pecans, parsley or bits of tomato,
for garnish
Shells: In a medium-sized bowl, beat together the
butter, cream cheese and salt. Add the water and
flour, and mix to form a soft dough. Divide the
dough into 40 (3/8-ounce) balls, each about the size
of a chestnut. Use your fingers or a tart tamper to
press the dough into and up the sides of an
ungreased mini-tart pan (one that'll make 2-inch
shallow tarts; our flexible tart pan on page 2 works
well). Note: Unless you have more than one pan,
you'll need to bake these in batches. If you're
using a flexible tart pan, place it onto a baking
sheet.
Ham and Cheese Filling: Divide the finely diced ham
among the lined tart cups, using about 1/2 teaspoon
of ham in each cup. Whisk the remaining ingredients
together, and pour this mixture into the unbaked
tart shells, using a generous teaspoon of the
filling. Bake the tarts in a preheated 425°F oven
for about 15 to 18 minutes, or until they're puffed
and golden brown.
Blue Cheese Filling: Beat the cream cheese until
soft. Add the blue cheese and beat until blended.
Finally, add the cream and pepper, and beat well.
Bake the unfilled shells in a preheated 425°F oven
for 14 to 17, minutes or until they're puffed and
golden brown. Spoon or pipe the filling into the
cooled pastry shells up to 1 hour before serving.
Top with toasted nuts or the garnish of your choice.
Yield: about 40 tarts.
|
