Yes, they’re actually as delicious as their name implies.
These mini cheese tarts are one of my favorite appetizer recipes. They’re elegant and just gorgeous on a plate! I typically double the batch because they always go quickly. Not to mention I need to account for the ones I’ll snack on before serving :)
You know you’ll be doing the same thing.
Although I’m normally not much of a dough maker, I’m good with the type of dough used to make these cheese tarts. Yeast? Forget it. But cream cheese and butter? That I can definitely get behind. Easy to make but doesn’t look like it’s easy to make – my kind of recipe.
Whatever you do, when you make these cheese tarts don’t skip the blackberries! You could sub for raspberries or use a combination of the two, but the berries are what bring all of the flavors together. A great way to get some fiber while adding a bit of sweet, too!
- 1 cup all-purpose flour
- Large pinch of salt
- 7 tablespoons unsalted butter, cut into tablespoons, at room temperature
- 6 ounces cream cheese, at room temperature (divided)
- 5 ounces goat cheese, at room temperature
- 1 large egg
- 1 large egg yolk
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons honey, gently warmed
- 24 fresh blackberries
- Combine flour and salt in a food processor and pulse to combine. Add butter and half the cream cheese and pulse about 10 times, until mixture begins to clump together. Gather up dough and shape
- into a thick disk. Wrap in plastic wrap and refrigerate until chilled and easy
- to handle (about 2 hours).
- Preheat to 350°F. Spray two mini-muffin pans with cooking spray.
- Divide dough into 24 equal pieces. Place one piece in each muffin cup.
- Using fingers, press dough firmly and evenly up sides to make a pastry shell. Freeze 5 minutes.
- Mash goat cheese and remaining cream cheese together in a medium bowl until smooth. Add egg, yolk, minced thyme, salt and pepper and whisk until combined. Spoon equal amounts of filling into chilled pastry shells.
- Bake tarts until crust is golden brown and filling is puffed (about 25 minutes). Let cool for 10 minutes in pans. Remove tarts from pans and transfer to a wire cake rack to cool completely.
- Just before serving, lightly brush tops of tartlets with about 1 tablespoon of honey. Arrange berries on top of tarts and drizzle with remaining honey. Sprinkle with the thyme leaves and serve.
Recipe adapted from Driscoll's.