Baked Cheese Tart Food

BAKED CHEESE TART

Steps:

• Using a hand mixer or a stand mixer with a paddle attachment, beat the butter until softened. Add in the sugar, and beat until light and fluffy. Continue to beat the sugar mixture on low, slowly add the beaten egg until the egg is incorporated. (Do not overbeat). Add in the flour and salt and mix just until it forms a ball of dough.
• Form the dough into 8 flat discs of about 9 cm diameter and cover with plastic wrap (no need to use a rolling pin). Refrigerate the dough for about 30 minutes until firm enough to handle.
• Lightly butter or spray non-stick spray on to 8 of the molds of a standard sized muffin pan.
• Once the dough is ready, pat each disc into each of the muffin molds. Pat the dough into the corners and sides of the dough so there is no space in between the dough and the mold pan. Cover with plastic and put into the freezer for about 15 minutes.*I like to use a small spoon to pat into the creases and sides and smooth out.
• As the dough freezes, preheat your oven to 400 degrees F (200 degrees C). Once the dough is chilled enough, lightly prick the bottom of the crust with a fork.*Freezing and pricking the dough are both steps to help prevent the dough from puffing up as it bakes.
• Once the oven is preheated, stick the muffin pan into the oven and bake for 5 minutes. Reduce the temperature to 350 degrees F (180 degrees C) and continue to bake for 12-15 more minutes or until the crust is lightly golden brown. Set aside to cool.
• *Optional: When at room temperature, seal the crust by brushing with a bit of apricot glaze.
• Place cream cheese and butter in a heatproof bowl. Set bowl over a saucepan filled with a few cups of simmering water. (Do not have the bowl touch the water). Whisk constantly until the cheese and butter have melted.
• Take the heatproof bowl off the saucepan (and turn off the heat for the simmering water). Whisk in the sugar, cornstarch, egg and yogurt one by one making sure each ingredient is incorporated well without clumps before adding the next one.
• Finally, whisk and in the vanilla extra and lemon juice.
• Place the cream cheese mixture back onto a saucepan filled with simmering water. Continue to whisk for several minutes until the mixture thickens and the mixture will stick to the whisk. The texture will be like custard.
• Take the heatproof bowl off the saucepan. Cover with plastic and cool until room temperature.*Tip: You can speed up the process by pouring the custard mixture into a new bowl (that is not warm) and placing it into a larger bowl filled with water and ice.
• Preheat oven to 425 degrees F (220 degrees C).
• Pour the cream cheese mixture into a piping bag (or ziploc bag with the tip cut off).
• Pipe the mixture equally into the 8 muffin tart crusts.
• In a small bowl, lightly beat an egg yolk. Brush the egg yolk on to the top off the 8 cheese tarts. Place the muffin pan into the oven for about 6-8 minutes or until the cheese custard filling has set.
• Option: If you want to slightly brown the top of the tarts, take the muffin pan out. Heat your oven on broil and when your oven is ready, stick the muffin pan to the very top rack of the oven for about 45 seconds. Keep a close eye on the tarts as it can burn quickly.

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.

CHEESE AND ONION TART

Steps:

• For crust: Preheat oven to 400F.
• Combine flour and salt and cut in butter and Crisco until mixture resembles coarse meal.
• Add 3 tblsps ice water and combine until it forms a ball.
• Flatten into a 6 inch disk and chill it, wrapped in plastic wrap, for 1 hour.
• Roll out to 1/8 inch thick on lightly-floured surface and fit into a 9 inch tart pan.
• Trim edge and prick all over with a fork.
• Bake in middle of oven for 10 minutes.
• Let cool.
• Maintain oven temperature.
• For filling: Cook onion in butter over moderately-low heat until softened.
• Mash blue cheese with half and half and stir in eggs, Cheddar, onion and salt and pepper to taste.
• Pour into shell and bake for 10 minutes.
• Reduce oven temperature to 350F and bake 25 minutes longer.

CREAM CHEESE TARTS (PAULA DEEN)

Steps:

• Preheat oven to 350°F.
• Place a paper cupcake liner in each cup (12 total) of muffin pan.
• Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
• Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
• Bake for 20 minutes.
• Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
• Chill thoroughly before serving.