Best Mini Cheddar Tarts Recipes

HOMEMADE MINI CHEESE TART

Steps:

• In a food processor combine flour and cold butter and pulse several times to mix. Do not overmix.
• Add ice water, apple cider vinegar, and salt and pulse several times. The mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.
• Turn the dough into a ball and wrap it with plastic. Refrigerate for 1 hour.
• Place cream cheese, mascarpone cheese, cheddar cheese, yogurt, granulated sugar, and milk into the pot.
• Cook on medium heat until cheese has melted, stirring frequently. Then turn off the heat and add an egg yolk and vanilla extract. Stir to combine.
• Preheat oven to 338°F (170°C). Place a baking sheet on an oven rack.
• Onto the floured surface, cut the dough into 16 parts, roll out dough with a rolling pin to a 1/8 of an inch thick.
• Carefully place onto a 2-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate, cut out the excess.
• Poke the bottom of the crust with a fork.
• Bake 338°F (170°C) for 18 minutes on a baking sheet.
• Put the cheese mixture into a triangle plastic.
• Top the crust with cheese mixture.
• Brush a thin layer of egg wash on top of the cheese mixture.
• Bake at 392°F (200°C) until nice and golden.
• When done baking, cool the mini cheese tart at room temperature.
• Enjoy!

MINI CHEDDAR TARTS

Steps:

• Beat margarine and cream cheese together, work in flour to form a ball.
• Divide the dough into 24 equal pieces.
• Press into mini tart tins.
• Divide cheese evenly among tarts.
• Beat egg until frothy, add milk, green onion and spices.
• Spoon into tarts and bake @ 350
• Variations: substitute the cheddar cheese for feta and the green onion for finely chopped black olives.
• Greek style tarts.

EASY MINI LEMON TARTS WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
• Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
• Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
• Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.

MINI QUICHE 4 WAYS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper.
• Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.
• Bake in the preheated oven for 8 minutes. The partial cook will help keep the pastry crispy on the bottom. Allow shells to cool slightly, in the pan, about 10 minutes.
• To make the mini-quiches: when shells are cooled but still warm, place 1 tablespoon Cheddar cheese in the bottom of 8 of the partially-baked tart shells. To 4 of the Cheddar-filled shells, add 1/2 piece of bacon, crumbled, and 1 tablespoon bell pepper. To the remaining 4 Cheddar-filled shells, add 1 tablespoon diced ham, 1 tablespoon broccoli, and 1/8 teaspoon thyme.
• Place 1 tablespoon Gruyere on the bottom of remaining partially-baked tart shells. To each of 4 of the Gruyere-filled shells, add 1 tablespoon cooked onion, 1 tablespoon of cooked, minced mushrooms, and 1/8 teaspoon garlic powder. To each of the remaining Gruyere-filled shells, add 1/4 of the diced prosciutto, 1 tablespoon cooked spinach, 1/8 teaspoon Italian seasoning blend, and a pinch of nutmeg, if using, to taste.
• Briskly stir eggs together with cream, salt, and pepper in a medium mixing bowl. Pour 1 1/2 to 2 tablespoons of the egg mixture into each of the 16 filled shells.
• Top the bacon/bell pepper mini quiches with a cherry tomato half. Top the ham/broccoli mini quiches with 1 teaspoon diced red onion. Top the onion/mushroom mini quiches with 1 teaspoon minced fresh parsley, and top the prosciutto/spinach mini quiches with 1/2 teaspoon minced fresh basil.
• Place mini quiches in the oven, and reduce heat to 350 degrees F (175 degrees C). Bake until the egg mixture is set and the crust is lightly browned, 30 to 35 minutes. Allow to cool on a rack, about 10 minutes. Serve warm.