Mini cheese tarts

Mini cheesecakes - a perfect delicacy for indulgent moments

Who doesn't love a fluffy, aromatic tart? Mini cheesecakes are a quick and simple dessert to prepare, ideal for any occasion. These little culinary gems are not just delicious, but also extremely versatile, easily customizable with various flavors and ingredients. I am excited to guide you step by step in creating this irresistible dessert that is sure to impress everyone.

Preparation time: 15 minutes
Baking time: 15-20 minutes
Total time: 35-40 minutes
Number of servings: 12 mini cheesecakes

Ingredients needed for the tart base:

- 1 egg (approximately 50 g)
- 170 g flour
- 120 g margarine (or butter, for a richer taste)
- 200 g powdered sugar
- 2 teaspoons of cappuccino (for an extra flavor)
- 1 packet of baking powder
- A pinch of salt

Ingredients for the cheese cream:

- 50 g margarine (or butter)
- 2 tablespoons powdered sugar
- 150 g fresh cottage cheese (make sure it is well-drained to avoid excess water)

Ingredients for the glaze:

- 70 g chocolate (you can use dark or milk chocolate, depending on your preference)
- 1 tablespoon butter

Preparing the tart bases:

1. In a large bowl, start by mixing the egg with the powdered sugar. Use an electric mixer or a whisk to achieve a smooth, light, and fluffy composition. This is the perfect base for your tart.

2. Add the margarine (or butter) at room temperature and continue mixing until the mixture becomes a fine cream. This step is essential, as well-incorporated margarine will give the bases a soft and fluffy texture.

3. In another bowl, combine the flour with the baking powder and salt. Then, gradually incorporate the flour mixture into the egg and margarine composition. Mix gently with a spatula or a wooden spoon to avoid lumps.

4. Dissolve the cappuccino in 2 tablespoons of warm water and add it to the tart mixture. This will provide a special taste and intense aroma, transforming the simple base into one with personality.

5. Preheat the oven to 180°C (medium). Grease a muffin tin with a little oil or butter to prevent sticking. Fill each cavity of the tin with the tart mixture up to halfway (about 2/3 of capacity).

6. Bake the mini cheesecakes for 15-20 minutes or until they turn golden and pass the toothpick test (insert a toothpick in the center of a tart; if it comes out clean, they are ready). Let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Preparing the cheese cream:

1. In a bowl, mix the margarine with the powdered sugar until the sugar melts and the composition becomes creamy. This step will ensure a fine and delicious cream.

2. Add the well-drained cottage cheese and mix until you obtain a smooth paste. If you want a finer cream, you can use a blender or food processor.

Filling the mini cheesecakes and glazing:

1. Once the mini cheesecakes have cooled completely, fill each tart with the cheese cream, using a spoon or a piping bag for a more elegant presentation.

2. In a small bowl, melt the chocolate together with the tablespoon of butter in a bain-marie or microwave, stirring occasionally to avoid burning. Once the composition is smooth, let it cool slightly.

3. Pour the melted chocolate over each mini cheesecake, allowing it to gently flow over the edges for an appetizing and elegant look.

4. Place the mini cheesecakes in the refrigerator for an hour to allow the cream to set and the chocolate to firm up.

Serving suggestions and variations:

These mini cheesecakes are delicious served cold, alongside a cup of coffee or tea. You can add fresh seasonal fruits, such as raspberries or blueberries, to bring a pleasant contrast of acidity. You can also experiment with different cheese flavors, such as goat cheese or ricotta, for a unique twist.

If you want to add a crunchy note, you can sprinkle chopped pistachios or nuts on top before refrigerating the mini cheesecakes.

Nutritional benefits:

These mini cheesecakes offer a balanced combination of carbohydrates from flour, protein from cottage cheese, and healthy fats from margarine (or butter). Cottage cheese is an excellent source of calcium, essential for bone health, and using cappuccino adds a coffee note that can enhance alertness.

Frequently asked questions:

1. Can I use butter instead of margarine?
Yes, butter provides a richer taste and is an excellent choice for this recipe.

2. What else can I use instead of cappuccino?
You can try instant coffee or even cocoa for a different taste.

3. How can I store the mini cheesecakes?
They store well in the refrigerator in an airtight container for 3-4 days.

Transform this simple recipe into a personalized masterpiece by adding your own style. Mini cheesecakes will surely become a favorite among your family and friends. Enjoy every bite!