More crust. That's what you get with a mini cream cheese tart vs. a cheesecake slice.
So I guess this isn't for crust shunners. But I put this question to you. How can you shun a sugar cookie crust? Especially a sugar cookie crust cradling a creamy filling?
To each their own. Though I hope you make this recipe and embrace crusts. At least sugar cookie crusts.
Cream Cheese Tarts
Text and Photo by Jac Kyles Baker
Makes 4 tarts
Ingredients
For the tart shells:
8 TB unsalted butter
1/2 cup granulated sugar
1/2 tsp vanilla extract
1/8 tsp salt
1 cup all purpose flour
For the filling:
8 oz cream cheese, room temperature
1/2 cup sour cream, drained*
1/2 cup granulated sugar
1 TB cornstarch
1 tsp vanilla extract
Preparation
Butter 4 microwave safe ramekins, cups or bowls. They should hold a capacity of 1/3 cup.
Prepare tart shells:
In a microwave safe bowl, add butter, sugar, salt. Microwave on MED HIGH (70% power) in 30 second intervals. Stir after each interval until butter melts and sugar dissolves. Set aside to cool.
Stir in vanilla. Add cooled butter and sugar mixture to flour. Stir to form a crumbly dough.
Press dough into sides and bottoms of prepared ramekins, cups or bowls.
Arrange tart shells around the edge of the microwave turntable.* Microwave on HIGH for 1 minute. Tart shells will be firm; but not browned. Press puffed crust onto sides and bottom with a spoon.
Cool tart shells on a wire rack.
Make filling:
In a large bowl, beat cream cheese until smooth.
In a separate bowl: whisk sour cream, cornstarch and sugar.
Beat half of sour cream mixture into cream cheese. Add the rest of the sour cream mixture. Beat until smooth. Stir in vanilla.
Fill cooled crusts with 2 TB of filling. You may have some filling left over.
Refrigerate for at least 4 hours or until set.
Cook's Notes
*To drain sour cream:
Layer two paper towels in a bowl. Add measured amount of sour cream into center. Gather the ends of the paper towel. Tie together with a rubber band or twist tie.
Cover and refrigerate, preferably overnight. The towels will absorb the liquid. Sour cream will have a thick consistency.
I do this for a firmer filling and to use less cornstarch.
**Rearrange tarts halfway through cooking time if not using a microwave with a turntable.