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Mini Cheese Tarts with Blackberries

Bite-Sized Cheese Tarts with Blackberries - these are so elegant and tasty! Perfect for an appetizer, brunch or shower! | thewickednoodle.comBite-sized goat cheese tarts topped with fresh blackberries and drizzled with honey.

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!

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Mini Cheese Tarts with Blackberries

Mini Cheese Tarts with Blackberries

Yield: 0

Ingredients

  • 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

Instructions

  1. 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
  2. into a thick disk. Wrap in plastic wrap and refrigerate until chilled and easy
  3. to handle (about 2 hours).
  4. Preheat to 350°F. Spray two mini-muffin pans with cooking spray.
  5. Divide dough into 24 equal pieces. Place one piece in each muffin cup.
  6. Using fingers, press dough firmly and evenly up sides to make a pastry shell. Freeze 5 minutes.
  7. 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.
  8. 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.
  9. 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.

Notes

Recipe adapted from Driscoll's.

Mini Cheese Tarts with Blackberries Nutrtition Label
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Birthday Tea Party | Cozy Creativity

Sunday 11th of May 2014

[…] cheese tartlets w/blackberries and honey drizzle. These were THE BEST!!! Recipe here. I loved the way these looked and they tasted simply amazing. Truly gourmet perfection. I […]

Kulsum at JourneyKitchen

Tuesday 20th of March 2012

these are SO cute!

the wicked noodle

Wednesday 21st of March 2012

Thanks Kulsum!!

Tickled Red

Monday 12th of March 2012

Hello lovelies! Blackberries and cheesecake are two of my favorite flavor combinations :D

PatrickWaller1

Saturday 18th of February 2012

These look absolutely delicious. My grandmother loves blackberries and since she is diabetic, these look like they would be ok for her to eat ;)

Carole

Tuesday 7th of February 2012

Where do you find blackberries in the middle of winter? :-)

the wicked noodle

Tuesday 7th of February 2012

At the store :-)

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