Ingredients Tart Filling – 150 g Cream cheese – 100 g Mascarpone cheese – 30 g Cheddar cheese shredded – 50 g Yogurt – 30 g Granulated sugar – 100 ml Milk – 1 Egg yolk – 1 tsp Vanilla extract Tart Crust – 300 g Flour – 180 g Cold Butter cubed – 4 tbsp Ice water – 1 tbsp Apple cider vinegar – ½ tsp Salt
Tart Crust 1. In a food processor combine flour and cold butter and pulse several times to mix. Do not overmix. 2. 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. 3. Turn the dough into a ball and wrap it with plastic. Refrigerate for 1 hour. Cheese Filling 1. Place cream cheese, mascarpone cheese, cheddar cheese, yogurt, granulated sugar, and milk into the pot. 2. 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.
Assembly The Tart 1. Preheat oven to 338°F (170°C). Place a baking sheet on an oven rack. 2. 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. 3. 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. 4. Poke the bottom of the crust with a fork. 5. Bake 338°F (170°C) for 18 minutes on a baking sheet. Final 1. Put the cheese mixture into a triangle plastic. 2. Top the crust with cheese mixture. 3. Brush a thin layer of egg wash on top of the cheese mixture. 4. Bake at 392°F (200°C) until nice and golden. 5. When done baking, cool the mini cheese tart at room temperature. 6. Enjoy!