These delicious cheesecake creamy tarts with sweet short pastry on the bottom, will brighten up your Easter table. Individual portions will make it easy to serve and little Hershey’s eggies will add up little chocolate crunch.
I am so looking forward for the Easter! The most beautiful celebration of welcoming Spring. It is full of vibrant colours and new beginnings. The nature starts to wake up slowly, the greens will set a new decor outside, the birds welcomes you to spend some time in your garden. This is the time, where I start to bring my garden furniture on my patio (if the snow is gone of course 😃, which is not the case yet hi hi) and, if the weather permits, we even open the grill and make a great BBQ chicken. I spend my coffee time in the afternoon on the light of the sun, trying to inhale all the power of sunshine. It is a happy season folks, get out and enjoy it!
For Easter, I always try to make something sweet. You know me well by now, that there is no surprise, if I come out with a sweet recipe for festive occasions. Maybe little different recipes, that would be common for North America’s traditions, but that is actually the purpose, to show you something different. So here is the cheesecake little cute tarts recipe, that I am coming to show you how to make. It’s made from cream cheese, my preferred filling, yum! It is not baked cheesecake, so very easy to make. And the only thing we will be baking, is the crust of tart and it’s pâte brisée (short pastry).
You will need a lot of butter, flour, egg yolk, milk, sugar and salt. This is not a classic pâte brisée, because it is made with milk and eggs instead of water, so the resulting dough is very crispy with a melting texture. Lightness of hand ans speed are very important and the whole process should not take longer than 4-5 minutes, or the pastry will be tough. You may use a food processor instead of kneading it in your hands, it is faster and more convenient way to prepare pâte brisée.
This amount of pastry is enough to make four 9 1/2″ tarts, six 8″ tarts, or sixteen 4″ tarts. The pastry can be used once it has rested or it can be stored for up to two days in the refrigeration. It can also be frozen tightly wrapped in portions:thaw slowly in the refrigerator before using. Do not knead again – if you do the pastry will lose it’s melting texture. For this recipe you will need approximately half of the short pastry dough, depending on how thick you will roll out the dough, so it’s better to make the whole recipe below and then the leftover you can freeze up to 3 months in tight container.
MINI EASTER TARTS
Preparation time: 30-40 minutes⭐baking time: 30 minutes⭐ servings: 4 portions (4 inch little tarts)
Pâte brisée (short pastry)
(This amount of pastry is enough to make two 9 1/2 inch tarts, four 8 inch tarts, or twelve 4 inch tarts, you can freeze the leftover of dough covered well in food wrap for up to 3 months)
- 1 2/3 cups (375g) unsalted butter, at room temperature and cut into pieces
- 1 tsp salt
- 1 egg yolk
- 2 tsp sugar
- 7 tbsp whole milk at room temperature
- 4 cups (500g) pastry flour; plus for dusting
Cream cheese filling
- 1 1/2 pkg (12 oz or 340 g) cream cheese; softened at room temperature
- 4 tsp lemon juice
- 1/2 cup heavy cream
- 1/4 tsp vanilla extract
- food colouring
Pâte brisée (short pastry)
made by hand instructions
- Place the butter in a bowl and beat with a wooden spoon to soften. Stir in the salt and egg yolk. Stir the sugar into the milk in a cup, then pour this onto the softened butter in a thin stream, stirring constantly.
- Sift the flour into another bowl or onto a sheet of wax paper. Gradually stir the flour into the butter mixture. Mix with wooden spoon or gently bring the ingredients together by hand in bowl.
- Turn the mixture onto a floured surface and, using the palm of your hand, knead just enough to form a soft, moist dough. Shape the dough into a ball, flatten slightly, and wrap in plastic wrap. Let rest in refrigerator for 2 hours.
- Preheat oven to 350 F / 180 C. Butter the tart pans. In between plastic food wrap, roll out evenly one small (size of a fist) piece of short pastry, place the dough in little tart pan and press lightly with your fingers. Remove excess of dough by pressing your finger on the rim of the tart pan. Bake for 30 minutes. Let cool on wire rack.
Using a food processor instructions
Using a food processor is ideal way to make pâte brisée, because it is very fast. It is important to stop the machine at the right moment. When the dough gather into a ball, you stop.
- Fit the metal blade into the food processor. Put the butter, salt, egg yolk, sugar and milk into the processor bowl and process until you have a smooth cream. Sift the flour, then add to the food processor.
- Process, using the pulse button, until the mixture just starts to come together. Stop as soon a ball of dough has formed. Wrap in plastic wrap and refrigerate for at least 2 hours.
For the cream cheese filling
- For the filling, combine cream cheese, lemon juice and 2/3 cup sugar in a mixing bowl and beat until creamy and smooth.
- In a separate bowl, whip cream and vanilla to soft peaks, then gently stir into cream cheese mixture until completely combined.
- Use food colouring to get beautiful pastel colours. I used neon colours from Club House.
- Transfer filling into cooled crust, loosely cover and chill 3 to 6 hours.
- Decorate with your preferred decoration, such as Easter chocolate eggs.
And there you have it, beautiful Easter mini tarts. Your little mini tarts will brighten your Easter decorated table. Have a Happy Easter!🐣🐇
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