Anchovy Basil Cheese Cake Tartlets
Created by Bergy on December 16, 2017
- Servings: 36
- Prep Time: 45m
- Cook Time: 30m
- Recipe #28795
Ingredients
- 8 ounces cream cheese (plain cream cheese, room temperature , regular size cream cheese package)
- 1/4 teaspoon salt
- Black pepper, pinch
- 2 large eggs
- 1 egg yolk
- 1/2 cup Greek yogurt (plain regular yogurt or Greek)
- 2 garlic cloves (peeled, finely minced)
- 20 grams oil-packed anchovy fillets (8 fillets, finely minced)
- 1 tablespoon basil, finely chopped (fresh)
- 36 unbaked (504 grams) mini tart shells (unbaked, apprx 1 1/2"size)
How to Make
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Step 1: Place cream cheese, salt, pepper in a mixing bowl and beat with a mixer until smooth.
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Step 2: Add eggs & yolk one at a time beating after each addition.
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Step 3: Add yogurt and mix well until combined.
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Step 4: Add remaining ingredients - garlic, anchovy & basil.
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Step 5: Mix well with a spoon.
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Step 6: Refrigerate for. 30 minutes.
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Step 7: Preheat oven to 350F.
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Step 8: Place tartlet shells on a bake sheet.
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Step 9: Fill with 1 tablespoon of the filling.
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Step 10: Bake 15 -20 minutes at 350f The shells should just be beginning to show very light colour.
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Step 11: Turn off oven and let stand for. 15 minutes.
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Step 12: Remove tartlets from oven.
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Step 13: Serve warm or at room temperature.
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Step 14: Store in a container with a lid.
Nutritional Facts
- 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