Soft cheese tarts

A delightful tangy light tart, just barely set, a new product from Japan, more like a French cheese souffle in preparation.

soft cheese tarts

Short crust pastry

Filling:

400 gm cream cheese

150 gm natural yogurt or whipping cream

2 yolks

10 gm cornstarch

2 egg whites

80 gm sugar

a pinch of salt
(around 10 tarts)

1. Line tart tins with short crust pastry, use a fork to poke holes, blind bake (weight down with beans or another tart tin) at 180˚C until lightly golden, around 15 minutes. Take the tart shells out to cool down.

2. Mix cream cheese, yogurt, yolks, and cornstarch well.

3. Whisk egg whites, gradually adding salt and sugar until soft peak stage and sugar dissolved. Fold egg white into cream cheese mixture.

4. Spoon filling into tart shells until nearly full to the brim. 

5. Bake at 180˚C until filling wobbles only in the very center when gently shaken (not all over the whole tart), around15-20 minutes.