Tartlets with cheese mousse
Tartlets can be sweet if made on shortcrust pastry with the addition of sugar. It is enough to fill these types of tartlets with custard or mascarpone cream and decorate them with fruits. They taste delicious. However, if you want to eat tartlets in a savoury version, be sure to try the ones with cheese mousse.
The base of these tartlets is a crunchy, savoury dough filled with a delicious cheese mixture made of blue cheese, creme cheese and whipped cream. These types of tartlets are great when served as a cold snack.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for tartlets.
Shortcrust pastry:
- 250 g plain flour
- 50 g margarine + extra for greasing baking tins
- 60 g butter
- 1/2 teaspoon of salt
- 1 egg
- 2 tablespoons of cold water
Cheese mousse:
- 200 g creme cheese
- 200 g blue cheese
- a pinch of salt
- 100 ml whipped cream (36%)
- walnuts for decoration
How to make tartlets.
Shortcrust pastry: sift flour through a sieve, add diced cold margarine, butter and salt. Mix it in a food processor or chop it on the pastry board with a knife. When the ingredients begin to combine, add the egg and water. Knead the pastry, then wrap it in cling film and place it in the fridge for 30 minutes.
After removing from the refrigerator, roll out the pastry to a thickness of 3-4 millimetres. Lightly grease the tartlet tins and line them with the pastry. Prick the pastry in a few places with a fork. Put the tartlets into an oven preheated to 200 degrees Celsius for 15-18 minutes. Allow them to cool down once baked.
Cheese mousse: whisk the cream until stiff. Take a separate bowl and add the cream cheese, blue cheese crushed into pieces and a pinch of salt. Blend. Mix the cheese mixture from the bowl with the whipped cream.
Fill each tartlet shell with the cheese filling using a pastry bag. Decorate the tartlets with walnuts. Let them chill in the fridge before serving.
Enjoy!
Good to know when making tartlets with cheese mousse.
I made 12 medium-sized tartlets. I used metal tartlet tins with a diameter of 6 centimetres each.
When I greasing the tins with the margarine, I used only a very small amount of it. After greasing, they can also be lightly sprinkled with flour.
Do you like shortbread pastry? If so, try our recipe for Honey cupcakes with fruits.
