Sweets and drinksBaked GoodsEurope and North AmericaAbout 1 hour 15 minutes
The hard part of cream cheese tarts is dividing the dough. The shell has to be thin and even, the cream sits neatly inside, and the top bakes to a golden brown marked with fork lines.
Uneven balls of dough mean a tray that bakes unevenly. Here the dough is weighed out into 24 equal balls before it goes into the molds. The cream cheese filling goes into a piping bag and rests in the fridge until needed.
This batch weighs about 1.2kg, at roughly 389 calories per 100g. A few hours in the fridge makes them better still.
Method
Put 300g cream cheese in a bowl and whisk until light and smooth, add 36g kOBE Monk Fruit Blend and beat until it dissolves completely.
Beat in 3 egg yolks, sift 15g cake flour into the bowl and keep beating until the mixture is light and silky.
Transfer the cream cheese filling to a piping bag and chill it in the fridge.
Cut 250g unsalted butter into small pieces and let it soften at room temperature, then beat it with 99g kOBE Monk Fruit Blend until the blend dissolves and the butter turns pale and fluffy.
Beat in 3 egg yolks, then add the remaining 3 yolks and beat again.
Sift 375g cake flour into the bowl and mix until combined.
Weigh the dough into 24 balls, roll each one round, press it flat and line the mold so the shell comes about halfway up. Pipe in the cream cheese filling, keeping it slightly below the rim of the shell.
Roll and flatten one more ball of dough, lay it over the mold and seal it to the sides. Brush the top with 1 egg yolk beaten with 1 teaspoon water, then drag a fork across it a few times.
Scatter sliced almonds over the top. Preheat the oven to 180 degrees C for 10 minutes, then bake 25 to 30 minutes.
Around halfway through, cover the tops with foil if they are browning too fast.
Let the tarts cool, wrap them well and chill for a few hours before eating.
Tips
Weighing the dough into equal balls gives tarts that bake evenly and look neat.
Foil goes on once the tops are golden enough, so the centers finish baking without darkening further.
The tarts keep 3 to 5 days in the fridge.
Press the shell only about halfway up the mold, since filling it to the top sends the filling over the edge during baking.
Let the tarts cool, wrap them well, and a few hours in the fridge improves them.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.