Cheesecake Tarts

Cheesecake Tarts are tarts with cream cheese filling. I often use sweetened frozen tarts as it saves me time to make the pastry. This allows me to simply prepare the filling.

I was excited when I took it out of the oven as it came out immaculately white. For the topping, I sprinkled some sugar. Since I don't have a torch, I use the oven to broil. Make sure to monitor closely as the sugar burns fast.

Cheesecake Tarts

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Yield: 12

Author: Malu Bonifacio

Tarts with Cream Cheese filling

Ingredients

Frozen Cheesecake Tart Shells

• Prepare the tart shells in a baking tray.

Filling

• 250 grams cream cheese, softened (Philadelphia )
• 80 grams 6 tbsp granulated sugar
• 10 grams 1 tbsp cornstarch
• 2 eggs
• 1 tsp vanilla extract
• 60 grams ¼ cup milk

Instructions

Tarts

1. Preheat oven to 350°F.
2. Bake the frozen tarts for 20 to 25 minutes until golden brown. Let it cool.
3. Prepare the filling.

Cream Cheese Filling

1. In a stand mixer with paddle attachment, combine cream cheese and sugar. Beat at medium speed till smooth. Add the cornstarch.
2. Add the eggs one at a time until fully incorporated. Scrape the sides and bottom of the bowl.
3. Add milk and vanilla. Mix until combined.
4. Fill each tart with filling.
5. Bake for 15-20 minutes or until set. Let cool completely in a cooling rack.
6. Optional: sprinkle sugar on top and broil for 1-2 minutes. It will burn quickly so monitor closely.