How To make Cream Cheese Tarts
2 pk Softened cream cheese
3/4 c Sugar
2 Eggs
1 T Lemon juice
1 t Vanilla
1 pk Sunshine vanilla wafers
1 cn Thank You Cherry Pie filling
Beat all ingredients with electric mixer. Put papers in tart tins (use tart pan and paper wrappers). Put wafers in papers, FLAT side up. Fill 3/4 full of cheese mixture. Put cherry on top, (no juice). Bake 15 minutes at 350*. Cool in tins. Makes three dozen.
If storing for awhile, refrigerate.
How To make Cream Cheese Tarts's Videos
Cranberry Cream Cheese Tart Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cranberry Cream Cheese Tart. Want an easy no bake dessert that tastes great? Then you'll want to try this delicious no bake Cranberry Cream Cheese Tart that is dressed for the holiday season. It starts with a graham cracker crumb crust that includes spicy ginger cookies. Once the crust has chilled, we fill it with a no bake, creamy smooth cheesecake-like filling. And the finishing touch is a sweet and tangy Cranberry-Raspberry Sauce.
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HOW TO MAKE KETO CHEESE TARTS - DELICIOUS CREAMY CHEESE FILLINGS WITH CRISPY FLAKY CRUSTS !
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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If you love cheese tarts, try this keto version with a creamy cheese fillings and crispy crust. I am not sure about you, but I love the cream cheese fillings to have a bit of tangy taste so that it's more refreshing. The sour cream and lemon juice does the work, but you can totally omit the lemon juice and zest if you prefer that.
This almond crust makes the crispiest crust with flaky layers using the technique I have shown you in the video. It is even crispier after chilling. But you can choose the other crust options from my Keto Crusts Video (see link below) as they are good alternatives.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 10 ]
Per serving ;
Total Carb = 4.6 g
Dietary Fiber = 1.7 g
Net Carb = 2.9 g
Calories = 273
Total Fat = 25.8 g
Protein = 6.3 g
INGREDIENTS
FOR CRUST
Almond Flour = 240 g / 2 cups
Unsalted Cold Butter (Cubed) = 80 g / 1/3 cup
Whole Egg = 1 large (about 60 g)
Salt = 1 tsp
NOTE:
1. You can also use other crust recipes from my Keto Crust Recipes video - see link here;
However, this almond crust is the crispiest.
2. I decided not to add any sweetener into the crust as it makes the crust softer after baking. Hence, I increased the sweetener slightly for the filling.
DIRECTIONS
1. Add the almond flour and salt into a bowl and mix until well combined.
2. Add the cold butter and use your fingers to mash them into small pieces. Then switch to flatten the pieces of dough between your hands. The thin sheets of butter created will melt as the crust bakes and it produces steam which pushes the flour around them and that is how we get the flaky layers. Once the dough looks crumbly, it's done.
3. Add the egg and mix until a dough is formed.
4. Shape the dough into a ball, wrap with cling foil, flatten and freeze for 15 mins.
5. Divide the dough equally around 35 g each.
6. This recipe makes about 10 x 3 inch or 7.6 cm tart molds.
7. Grease the molds with butter.
8. Shape the dough evenly with your hands.
9.. Prick some holes with a fork.
10. Bake at 320F or 160C for 15 to 20 mins or until golden brown.
11. Cool completely then remove the molds.
INGREDIENTS
FOR FILLING
Cream Cheese (softened) = 250 g / 8 oz
Sour Cream = 120 g / 1/2 cup
Monk fruit Powdered Sweetener (OR any keto friendly sweetener) = 50 g / 4 tbsp (Note: This is mildly sweet so you can adjust accordingly)
Lemon Juice = 2 tsp (Optional)
Lemon Zest = 1 lemon (Optional)
Vanilla Extract = 2 tsp
DIRECTIONS
1. Beat the cream cheese and powdered sweetener with a handheld mixer until creamy and fluffy.
2. Add all other ingredients and beat to combine until creamy.
3. Spoon the fillings into piping bags and chill until the crusts are ready.
ASSEMBLING
1. Pipe the filling onto the cooled crusts.
2. Bake for another 10 mins at the same temperature to slightly brown the top and crisp up the crusts.
NOTE
1. You can enjoy these cream cheese tarts fresh after baking or chilled.
2. Any leftovers can be refrigerated up to a week.
Resepi Tat Keju | Cheese Tart Recipe (Blueberry/Chocolate)
Sebelum ni akak tunjuk cara nak buat tart shell kan.. so ni sambungan dia pulak.. enjoy..
kalau nak tengok cara buat tart shell tu boleh tgk kat link ni
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Easy Mini Cheesecakes Recipe
Inspired by Cheesecake Factory, these mini cheesecakes have a super creamy texture and taste. They are easy to make and great to take to parties and gatherings. Enjoy them as they are or with your favorite marmalade and berries. Yum!
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Blueberry Cheese Tart 蓝莓芝士挞
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Ingredients for pastry(饼皮材料) :
125g butter(牛油)
50g / 3/8 cup icing sugar (糖粉)
250g / 2 cups plain flour (普通面粉)
1 egg lightly beaten (鸡蛋轻轻打散)
Ingredients for the filling(芝士馅) :
250g / 9 oz cream cheese (奶油芝士)
30g / 2 tbsp butter (牛油)
50g / 1/4 cup caster sugar (细砂糖)
1 egg (鸡蛋)
50g / 1/4 cup whipping cream (动物性鲜奶油)
1 tsp lemon juice (柠檬汁)
20g /2 tbsp plain flour (普通面粉)
250g blueberry jam (蓝莓果酱)
Serving size: 6cm tart mould - 26 portions
6公分挞模可做26个
Title: Eternal Love
Artist: Twisterium
Genre: Romantic
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Hokkaido Cheese Tart
My version of the ever so famous baked cheese tart that’s originally from Hokkaido. Flaky crust and ohhh so creamy cheesey filling. I’m using 3 types of cheese in this. Enjoy!
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