Mini Cheddar Tarts
Perfectly golden and irresistibly savory, Mini Cheddar Tarts are the ultimate bite-sized indulgence for any occasion. Featuring a buttery, flaky homemade crust and a creamy, cheesy filling made with sharp cheddar, eggs, and milk, these delectable tarts are as satisfying as they are simple to prepare. The addition of freshly ground black pepper gives a subtle kick, while optional chive garnishes add a touch of elegance and color. Perfect as appetizers, party snacks, or even a delightful brunch treat, these tarts are ready in just 45 minutes, making them a go-to recipe for impressing guests or satisfying cravings. Whether served warm or at room temperature, these savory mini tarts promise to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsalted butter (cold, cubed)
- 0.25 teaspoons Salt
- 3 tablespoons Cold water
- 1 cup Cheddar cheese (shredded)
- 0.5 cups Whole milk
- 2 large Eggs
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Chopped fresh chives (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with baking paper cups.
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough.
Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes to chill.
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles of dough.
Gently press each circle of dough into the muffin tin cups, ensuring they fit snugly against the bottom and sides. Trim any overhanging edges if necessary.
In a medium bowl, whisk the eggs, milk, shredded cheddar cheese, and ground black pepper until fully combined.
Carefully pour the cheesy egg mixture into the prepared tart shells, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the filling is set and the tops are lightly golden.
Remove the tarts from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool slightly.
Garnish the Mini Cheddar Tarts with chopped fresh chives, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.7 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1061 mg | 82% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
