How to Make Cream Cheese Tarts
Get prepared., Make the dough., Form the crust., Bake the crust., Fill the tart., Garnish., Enjoy and store., Finished.
Step-by-Step Guide
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Step 1: Get prepared.
Lay all ingredients and tools on working surface.
Wash your hands, and make sure to dry them.
Preheat oven to 400 °F (204 °C). -
Step 2: Make the dough.
In a large bowl, mix together 3 cups of graham cracker crumbs and 1 cup of warm milk.
Mix until it forms a sticky consistency, and add more milk as necessary.
Make sure crumbs are visible.
Add 1/2 of flour into the mixture and stir.
Be careful not to over-stir Keep mixing until the 1/2 cup flour blends in.
Moderately add the rest of the flour until you have a dough-like mixture. , Take out the muffin tray and coat each cup with a little vegetable oil.
Take a spoonful of the prepared dough and coat each cup at the bottom and around the sides with dough.
Be careful not to make crust too thick, nor too thin. , Let crust bake at 400 degrees for 9 minutes, or until a little hardened.
Check on crust every 3 minutes to make sure it isn't burnt. , When tarts are hardened, take about 1 spoonful, depending on size of cup, and fill each cup to top with cream cheese.
Bake at the same temperature for another 5 minutes, then get out of oven.
With a spoon or knife, spread the cream cheese evenly over the top of the tart.
Also, pour about 1 teaspoon of a little milk on top of each individual tart.
Let bake for one more minute. , Take tarts out of oven, and let cool for at least 5 minutes.
Remove from cups after cooling, using a knife to separate crust from sides, and a spoon to scoop up tarts.
Place tarts on a plate, cutting board, or tray.
Garnish as wished. , Tarts will keep in the refrigerator for 3-5 days.
Cover plate, tray, or cutting board with plastic wrap while storing. , -
Step 3: Form the crust.
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Step 4: Bake the crust.
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Step 5: Fill the tart.
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Step 6: Garnish.
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Step 7: Enjoy and store.
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Step 8: Finished.
Detailed Guide
Lay all ingredients and tools on working surface.
Wash your hands, and make sure to dry them.
Preheat oven to 400 °F (204 °C).
In a large bowl, mix together 3 cups of graham cracker crumbs and 1 cup of warm milk.
Mix until it forms a sticky consistency, and add more milk as necessary.
Make sure crumbs are visible.
Add 1/2 of flour into the mixture and stir.
Be careful not to over-stir Keep mixing until the 1/2 cup flour blends in.
Moderately add the rest of the flour until you have a dough-like mixture. , Take out the muffin tray and coat each cup with a little vegetable oil.
Take a spoonful of the prepared dough and coat each cup at the bottom and around the sides with dough.
Be careful not to make crust too thick, nor too thin. , Let crust bake at 400 degrees for 9 minutes, or until a little hardened.
Check on crust every 3 minutes to make sure it isn't burnt. , When tarts are hardened, take about 1 spoonful, depending on size of cup, and fill each cup to top with cream cheese.
Bake at the same temperature for another 5 minutes, then get out of oven.
With a spoon or knife, spread the cream cheese evenly over the top of the tart.
Also, pour about 1 teaspoon of a little milk on top of each individual tart.
Let bake for one more minute. , Take tarts out of oven, and let cool for at least 5 minutes.
Remove from cups after cooling, using a knife to separate crust from sides, and a spoon to scoop up tarts.
Place tarts on a plate, cutting board, or tray.
Garnish as wished. , Tarts will keep in the refrigerator for 3-5 days.
Cover plate, tray, or cutting board with plastic wrap while storing. ,
About the Author
Beverly Cook
Specializes in breaking down complex lifestyle topics into simple steps.
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