Anchovy Basil Cheese Cake Tartlets

36
Servings
45m
Prep Time
30m
Cook Time
1h 15m
Ready In


"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"

Original recipe yields 36 servings
OK

Nutritional

  • 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

Step 1

Place cream cheese, salt, pepper in a mixing bowl and beat with a mixer until smooth.

Step 2

Add eggs & yolk one at a time beating after each addition.

Step 3

Add yogurt and mix well until combined.

Step 4

Add remaining ingredients - garlic, anchovy & basil.

Step 5

Mix well with a spoon.

Step 6

Refrigerate for. 30 minutes.

Step 7

Preheat oven to 350F.

Step 8

Place tartlet shells on a bake sheet.

Step 9

Fill with 1 tablespoon of the filling.

Step 10

Bake 15 -20 minutes at 350f The shells should just be beginning to show very light colour.

Step 11

Turn off oven and let stand for. 15 minutes.

Step 12

Remove tartlets from oven.

Step 13

Serve warm or at room temperature.

Step 14

Store in a container with a lid.

Tips & Variations


No special items needed.

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