Anchovy Basil Cheese Cake Tartlets
December 16, 2017
Categories: Dinner, Lunch, Snacks, Fish, Anchovy, Dairy, Cheese, Appetizers, Birthday, Christmas, Easter, Entertaining, Father's Day, Labor Day, Ladies Luncheon, Mother's Day, Romantic Dinner, Sunday Dinner, Thanksgiving, Wedding, Electric Mixer, Oven Bake, Stove Top, Cream Cheese, Kosher Dairy more
"These are lovely served with Thai Chilli Sauce. My friend doesn't like pastry so I saved some batter and cooked it separately -about 15 minutes at 350'Prep time includes. the 30 minutes cooling time . I prefer to serve these at room temp - The anchovy flavour seems more pronounced This recipe is from the B.C. Liquor Store Magazine. The tartlets pair with two suggested wines: France - Lobster & Shrimp Muscadet Sevre-Et-Maine And from Spain- Marques De Rioja Rose"
- Serving Size: 1 (27.4 g)
- Calories 97.9
- Total Fat - 5.7 g
- Saturated Fat - 2.3 g
- Cholesterol - 24.4 mg
- Sodium - 80.7 mg
- Total Carbohydrate - 9.5 g
- Dietary Fiber - 1 g
- Sugars - 0.6 g
- Protein - 2.1 g
- Calcium - 25.9 mg
- Iron - 0.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Place cream cheese, salt, pepper in a mixing bowl and beat with a mixer until smooth.
Add eggs & yolk one at a time beating after each addition.
Add yogurt and mix well until combined.
Add remaining ingredients - garlic, anchovy & basil.
Mix well with a spoon.
Refrigerate for. 30 minutes.
Preheat oven to 350F.
Place tartlet shells on a bake sheet.
Fill with 1 tablespoon of the filling.
Bake 15 -20 minutes at 350f The shells should just be beginning to show very light colour.
Turn off oven and let stand for. 15 minutes.
Remove tartlets from oven.
Serve warm or at room temperature.
Store in a container with a lid.
Tips & Variations
No special items needed.