These colorful Mini-Tartlets that can be made ahead of time are ideal for the Holiday and Easter table. They will keep for 4 days in the refrigerator and 1 month in the freezer. For maximum flavor it is best to take them out of the refrigerator and decorate them with cherries about 30 minutes before serving.
You will find the procedure for preparing the dough and the filling in the food processor following the instructions without a food processor. The diameter of the cookie cutter I use is 2.5 in (6.5 cm) for tartlets molds of 1 ¾ inch (4.25 cm) in diameter.
Do not bake more than 2 pans at a time.
If you have any excess dough left, you can make cookies and bake them for 15 minutes in the center of the oven on an ungreased baking sheet.
Makes about 30 mini-tartlets
Mix the flour, sugar and cocoa in a medium size mixing bowl.
Cut the butter into pieces and incorporate it into the dry ingredients with a pastry blender until the mixture is crumbly.
Sprinkle with water and mix until the dough forms a homogeneous mass.
In a food processor: mix the flour, sugar and cocoa. Place the butter in pieces around the knife, pulse until the preparation is crumbly. Sprinkle the water around the knife and mix for a few seconds until homogeneous; stop the machine once to scrape the bowl during this operation.
In a medium bowl, beat cheese and sugar. Add the egg, milk and vanilla and beat until smooth. This step can also be done with the food processor that has been cleaned beforehand.
Set the oven rack in the center of the oven. Preheat the oven at 350°F (180°C).
Place 1/3 of the dough at a time on a floured surface, dust with flour and roll out to 1/4 inch (0.5 cm) with a rolling pin. If the dough sticks too much to the roller, sprinkle lightly with flour. Cut out rounds and place in the mold as you go. If necessary, use a thin spatula to loosen the dough from the work surface. Proceed in the same way with remaining dough.
Using a small portioning ice cream scoop or a teaspoon, fill the molds ¾ full with the cheese filling.
Bake in the oven 12 Minutes and let stand 5 Minutes before unmolding; insert the tip of a butter knife to help removing each tartlet. Cool on a wire rack.
Take out of the refrigerator 30 minutes and decorate each tartlet with half a cherry before serving.
Ingredients
Directions
Mix the flour, sugar and cocoa in a medium size mixing bowl.
Cut the butter into pieces and incorporate it into the dry ingredients with a pastry blender until the mixture is crumbly.
Sprinkle with water and mix until the dough forms a homogeneous mass.
In a food processor: mix the flour, sugar and cocoa. Place the butter in pieces around the knife, pulse until the preparation is crumbly. Sprinkle the water around the knife and mix for a few seconds until homogeneous; stop the machine once to scrape the bowl during this operation.
In a medium bowl, beat cheese and sugar. Add the egg, milk and vanilla and beat until smooth. This step can also be done with the food processor that has been cleaned beforehand.
Set the oven rack in the center of the oven. Preheat the oven at 350°F (180°C).
Place 1/3 of the dough at a time on a floured surface, dust with flour and roll out to 1/4 inch (0.5 cm) with a rolling pin. If the dough sticks too much to the roller, sprinkle lightly with flour. Cut out rounds and place in the mold as you go. If necessary, use a thin spatula to loosen the dough from the work surface. Proceed in the same way with remaining dough.
Using a small portioning ice cream scoop or a teaspoon, fill the molds ¾ full with the cheese filling.
Bake in the oven 12 Minutes and let stand 5 Minutes before unmolding; insert the tip of a butter knife to help removing each tartlet. Cool on a wire rack.
Take out of the refrigerator 30 minutes and decorate each tartlet with half a cherry before serving.
