These sweet and savory cheese tartlets are topped with fresh raspberries and blackberries and drizzled with honey and thyme. With a yield of 24 tartlets, watch them disappear at your cocktail parties in no time!
Prep Time:
20 minutes plus 2 hours chilling time
Cook Time:
25 minutes
Serves:
24 tartlets
Ingredients
Filling
5 ounces goat cheese
3 ounces cream cheese
1 large egg
1 large egg yolk
1 teaspoon fresh thyme, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
Dough
1 cup all-purpose flour
1/8 teaspoon salt
7 tablespoons unsalted butter, cut into tablespoons
3 ounces cream cheese, cut into tablespoons
Assembly
1 package (6 ounces) Driscoll's Raspberries
1 package (6 ounces) Driscoll's Blackberries
2 – 3 tablespoons chestnut honey or thyme honey
Fresh thyme, finely chopped
Filling
1
PLACE 5 ounces goat cheese into a medium bowl.
2
ADD 3 ounces cream cheese.
3
STIR until smooth.
4
ADD 1 large egg.
5
ADD 1 large egg yolk.
6
ADD 1 teaspoon finely chopped fresh thyme.
7
ADD 1/4 teaspoon salt.
8
ADD 1/4 teaspoon freshly ground black pepper.
9
STIR filling until smooth.
10
SET ASIDE filling.
Dough
1
PLACE 1 cup all-purpose flour into a food processor fitted with chopping blade.
2
ADD 1/8 teaspoon salt.
3
PULSE to combine.
4
ADD 7 tablespoons unsalted butter, cut into tablespoons.
5
ADD 3 ounces cream cheese, cut into tablespoons.
6
PULSE several times until mixture begins to clump together.
7
GATHER dough into a ball.
8
SHAPE dough into a thick disk.
9
WRAP disk in plastic wrap.
10
REFRIGERATE until chilled, about 2 hours.
Assembly
1
POSITION oven rack in center of oven.
2
PREHEAT oven to 350°F.
3
BUTTER or COAT with cooking spray two 12-cup miniature muffin pans.
4
DIVIDE dough into 24 equal pieces.
5
PLACE one dough piece into each muffin cup.
6
PRESS dough firmly into bottom of muffin cups and evenly up sides to make a pastry shell. (A wooden tart tamper can help the job go quickly.)
7
CHILL muffin pans in freezer 5 minutes
8
PIPE or SPOON equal amounts filling into chilled pastry shells.
9
BAKE 25 minutes or until crust is golden brown and filling is puffed.
10
ALLOW tartlets to cool 10 minutes in pans.
11
REMOVE tartlets from pans and PLACE onto a cooling rack to cool completely.
12
TOP tartlets with raspberries or blackberries as desired.
13
DRIZZLE berries with chestnut honey or thyme honey.
14
SPRINKLE tartlets with finely chopped thyme.
15
SERVE immediately.
