CREAM CHEESE TARTS (PAULA DEEN)
A wonderful little cheesecake for a dessert buffet. It is incredibly easy to make and looks and tastes very impressive. I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. Use canned pie filling, fresh fruit or use your imagination!
Provided by SharleneW
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
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.
FREESTYLE PEACH TART
See how cinnamon, cream cheese and fresh peaches bake up into a bubbly Freestyle Peach Tart masterpiece. This delectable peach tart is ready in 40 minutes!
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Unroll pie crust on foil-covered baking sheet sprayed with cooking spray. Combine sugar and cinnamon; mix 1 Tbsp. with cream cheese. Spread onto crust to within 2 inches of edge.
- Reserve 1 Tbsp. of the remaining sugar mixture. Toss peaches with remaining sugar mixture; spoon over cream cheese mixture. Fold edge of crust over peaches, leaving center uncovered; sprinkle with reserved sugar mixture.
- Bake 25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before removing tart from baking sheet. Serve topped with COOL WHIP.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 14 g, Protein 3 g
FREDERICKSBURG PEACH CREAM CHEESE TART
Make and share this Fredericksburg Peach Cream Cheese Tart recipe from Food.com.
Provided by ratherbeswimmin
Categories Tarts
Time 2h55m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Make the crust: using a mixer fitted with a paddle attachment, mix the flour, salt, sugar, and lemon zest in a big bowl on low speed for about 30 seconds.
- Cut the chilled butter into ½ inch pieces; add butter to the flour mixture and combine on low speed about 1 to 1 ½ minutes, until the mixture looks crumbly, with bits of dough the size of dried peas.
- Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined.
- Continue mixing 10 seconds longer.
- If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time.
- Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll the dough out to 1/8 inch thickness on a floured flat surface; fold it over the rolling pin and gently transfer the dough to a 10-inch tart pan; press it lightly into place.
- Preheat oven to 375°.
- Make the filling: using a mixer fitted with paddle attachment, beat the cream cheese and sugar in a big bowl on medium speed until fluffy.
- Add in mascarpone and vanilla; beat on medium speed until combined.
- Add the eggs and beat on med-high for about 1 minute.
- Add in the flour and salt; mix on low speed until combined.
- Spoon the cream cheese mixture into the unbaked tart crust.
- Make the fruit topping: in a bowl, stir the cinnamon and sugar together to combine.
- Peel and pit the peaches and cut them in half.
- Score the outside of each half diagonally from top to bottom, starting at the left corner and making 3 evenly spaced lines ending at the bottom right corner (score only 7 halves; the remaining fruit will be diced later).
- Repeat with 3 scores, starting at the top right corner and extending to the bottom left.
- Coat the fruit in the cinnamon-sugar mixture.
- Arrange 6 halves around the outer edge of the pie.
- Place the seventh half in the center; cut the remaining fruit in ½-inch dice and coat with the remaining cinnamon-sugar mixture.
- Spoon the diced fruit into the spaces between the fruit halves so that the cream cheese filling is completely covered.
- Bake for 50-55 minutes.
- Make the glaze: about 10 minutes before the tart is finished baking, stir the apricot jam, brandy, and water together in a saucepan over medium heat.
- Continue heating until the mixture thickens slightly, about 5 minutes; cool for about 5 minutes.
- Remove the tart from the oven and brush the glaze over the top.
- Let cool at least 1 hour before serving; when completely cool, this tart may be tightly covered and refrigerated for up to 2 days.
- Serve at room temperature.
Nutrition Facts : Calories 667.4, Fat 30.5, SaturatedFat 18.3, Cholesterol 161.4, Sodium 342.3, Carbohydrate 87.2, Fiber 2.9, Sugar 49.4, Protein 9.9
APPETIZER CHEESE TART
This recipe was a winner in the Pillsbury Bake Off in 1998. I have cut the amount of mayonnaise in half. You can also add whatever toppings you might like.
Provided by Junebug
Categories Lunch/Snacks
Time 40m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees.
- Remove one crust from pouch and place on ungreased cookie sheet, pressing out fold lines.
- Mix all ingredients well, except for the cilantro.
- Spread on crust to within about an inch of the edge.
- Fold the edges over and flute.
- Bake 25 to 40 minutes until the crust is golden brown.
- Sprinkle with the cilantro and let stand 10 minutes before serving.
STRAWBERRY CREAM CHEESE TART
Fresh strawberries, creamy sweet center, and shortbread crust make this dessert a winner with everyone!
Provided by Pieki2cute
Categories Tarts
Time 1h
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- For Crust: Preheat oven to 325°F.
- Place butter in mixer and beat with paddle until soft and light.
- Gradually beat in sugar.
- Beat 5-10 minutes until the mixture is very light and whitened.
- Mix flour in gradually until completely mixed. Don't over beat.
- Gather dough and wrap in plastic wrap.
- Refrigerate about 30 minutes.
- Roll out dough, place a large spring form pan upside down in the middle of the dough and cut roughly ½ inch out from pan.
- Place cookie dough inside pan and bake for 15 minutes.
- Cream Cheese Filling: With wire whisk attachment beat soften cream cheese at highest speed until completely smooth and fluffy.
- Add sugar and vanilla.
- Beat for about 5 more minutes.
- Spread filling on crust, the crust does not have to be completely cooled.
- I start the filling when I pull the crust out of the oven.
- Now cover the top with sliced strawberries.
- Do not add sugar to the strawberries because it makes it to watery.
- Chill and serve!
RUSTIC CHERRY RHUBARB CHEESE TART
This was an experiment gone "right" - I had only a single pie crust and some cream cheese to use up. It was a keeper! You can use fresh or frozen fruit.
Provided by hotdishmama
Categories Tarts
Time 1h
Yield 1 tart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Unroll pie crust and place in 10-11" tart pan.
- In mixer or food processor, blend cream cheese, egg, and 1/2 cup sugar. Pour in bottom of unbaked pie crust.
- Place fruit in bowl. (If using frozen fruit, let defrost partially and drain off juice.) Add 1/2 cup sugar and tapioca flour. Mix and let stand about ten minutes. Using slotted spoon, carefully place fruit on top of cream cheese layer. Bake 35 minutes at 400 degrees.
Nutrition Facts : Calories 329, Fat 15.9, SaturatedFat 7.5, Cholesterol 54.5, Sodium 195.7, Carbohydrate 43.9, Fiber 1.9, Sugar 31.7, Protein 4.5
2BLEU'S GEORGIA PEACH CREAM CHEESE TART
This is a wonderful and light spring/summer dessert. You can use any fruit you like, even mixed fruit works well. You can also use frozen fruit, although fresh is recommended. If you prefer, you can use a sheet of puff pastry in lieu of the phyllo. Time does not include chill time.
Provided by 2Bleu
Categories Tarts
Time 40m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 9
Steps:
- CRUST: Preheat oven to 350°F In tart pan layer phyllo sheets, spraying non-stick cooking spray in between the sheets of phyllo. Trim excess dough around pan and poke holes into phyllo with fork tines. Bake for about 10 minutes or until browned on edges. Let cool.
- CHEESE FILLING: Meanwhile mix sugar and cream cheese together. Place into cooled phyllo crust. Refrigerate 2 hours.
- FRUIT TOPPING: In medium saucepan, combine sugar and cornstarch. add water and cook over medium heat until thick and clear. Add gelatin and stir to dissolve. Remove from heat, stir in fruit and let cool slightly. Pour over cheese filling. Refrigerate 2 more hours. Serve with a dollop of whipped topping if desired.
Nutrition Facts : Calories 282.3, Fat 10.5, SaturatedFat 5.6, Cholesterol 30.6, Sodium 455.1, Carbohydrate 40.3, Fiber 1.1, Sugar 21.4, Protein 7.7
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