Cheese tarts made easy with phyllo dough shells
Published 2:58 pm Tuesday, November 18, 2008
What could be more tempting to party guests than a warm cheese appetizer they can pop right into their mouths? Several of them.
That’s the beauty of these miniature cheese tarts prepared in purchased phyllo dough tart shells.
The shells are readily available in the freezer section of most grocers. And the tarts themselves freeze well and take only minutes to thaw and heat.
While you have the ingredients handy, you might want to make an extra batch to keep on hand.
The shells typically come 15 per package. This recipe calls for three packages.
MINIATURE CHEESE TARTS
2cups coarsely grated Gruyere or Jarlsberg cheese
2eggs, beaten
1cup heavy cream
2teaspoons Dijon mustard
1/2teaspoon paprika
Ground white pepper, to taste
45small phyllo dough tart cups
Heat the oven to 350 degrees.
In a large bowl, combine the cheese, eggs and cream. Mix in the mustard, paprika and pepper.
Arrange the phyllo tart cups on a rimmed baking sheet. Use a small spoon to fill each three-quarters full with the cheese mixture. Bake until the mixture is golden brown and set at the center, about 20 minutes.
The tarts can be served warm or room temperature. They also can be cooled, placed in zip-close plastic bags and frozen. Reheat at 350 degrees for about 12 minutes.
Makes 45 tarts.
