April 29, 2015
Categories: Dairy, Nuts/Seeds, Appetizers, Swiss, 5-Minute Prep, Cooking For A Crowd, Baby Shower, Brunch, Christmas, Entertaining, Ladies Luncheon, New Years, Oven Bake, Vegetarian, Flour, Kosher Dairy more
"A cheese tart appetizer or first course. Adapted from House and Garden's New Cookbook. Time does not include chilling time."
- Serving Size: 1 (128.4 g)
- Calories 434.1
- Total Fat - 34.1 g
- Saturated Fat - 14.5 g
- Cholesterol - 969.2 mg
- Sodium - 153.5 mg
- Total Carbohydrate - 13.6 g
- Dietary Fiber - 0.5 g
- Sugars - 1 g
- Protein - 17.4 g
- Calcium - 185.5 mg
- Iron - 2.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Preheat oven to 350°F.
Mix flour and walnuts. Add butter and 2 egg yolks. Mix with your hands until it becomes a smooth dough. Divide into 14-18 pieces.
Lightly flour your fingers and press each piece of dough over the bottom and sides of a 2"-2 1/2" fluted tart tin. Prick surface of dough with a fork.
Bake for 15-20 minutes, or until golden.
Let cool in tins a few minutes, then remove very carefully.
Place milk and cheese in a sauce pan and heat until cheese melts and mixture comes to a boil, stirring constantly.
Combine remaining egg yolks with cornstarch and light cream.
Gradually add to cheese mixture and heat to just under the boiling point. Add salt, cool, and chill.
Whip heavy cream until stiff peaks form. Fold into the cheese mixture.
Pipe or spoon mixture into tart shells.
Refrigerate until ready to serve.
Tips & Variations
No special items needed.