Mixed Berry Cheesecake Tarts
Calories: 27
Adjust Servings Here: 6 tarts
Description
These berry cheesecake tarts with flaky pasty crust and creamy cheesecake mixture. They are baked to the perfect balance of sweetness, richness, and tanginess. Get creative to explore creative variations and serving ideas.
Ingredients
Makes 6 x 3-inch mini tarts or one 9-inch large tart
For the Pie Crust
- 1¼ cups (155 g) All-purpose flour
- ¼ cup (28 g) Almond flour
- 2 tbsp (16 g) Powdered sugar
- ½ tsp Salt
- ½ cup (113 g) Unsalted butter chilled and cubed
- 1 large Egg yolk
- 2-4 tbsp Ice water
For the Cheesecake filling
- 4 oz (113 g) Cream cheese softened
- 4 oz (113 g) Sour cream
- ½ cup (120 ml) Heavy cream
- ½ cup (60 g) Powdered sugar
- 1 tsp Vanilla extract
- 1 large Egg
- ¼ cup (30 g) Cornstarch
For the Mixed berry topping
- ¾ cup (100 g) Strawberries chopped
- ¾ cup (90 g) Raspberries halved
- ¾ cup (110 g) Blueberries
- Powdered sugar for dusting
- Fresh berries for garnish for garnish
Instructions
- Combine - In a food processor, combine the flour, almond flour, powdered sugar, and salt. Pulse a few times to mix. Add the chilled, cubed butter to the flour mixture in the food processor. Pulse until the mixture resembles coarse crumbs.1¼ cups All-purpose flour, ¼ cup Almond flour, 2 tbsp Powdered sugar, ½ tsp Salt
- Dough - Gradually add the vanilla extract and egg yolk while the food processor is running. Pulse some more. Then, add the ice water, one tablespoon at a time, until the dough comes together and forms a ball.½ cup Unsalted butter, 1 large Egg yolk, 2-4 tbsp Ice water
- Chill - Turn the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Shell - Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut out circles slightly larger than the tart pans (3-inch tart pans) using a round cutter or a sharp knife. Press the dough into the tart pans, trimming any excess dough from the edges. Chill the tart shells while you make the filling.
- Preheat your oven to 375°F /190°C / Gas Mark 5.
- Cheesecake filling - In a mixing bowl, beat the softened cream cheese, sour cream, and heavy cream until smooth. Add the powdered sugar, cornstarch, lemon juice, egg, and vanilla extract, and beat until well combined.4 oz Cream cheese, 4 oz Sour cream, ½ cup Heavy cream, ½ cup Powdered sugar, 1 tsp Vanilla extract, 1 large Egg, ¼ cup Cornstarch
- Fill - Divide the cheesecake filling evenly among the prepared tart pans. Sprinkle the chopped strawberries, raspberries, and blueberries evenly over the cheesecake filling in each tart pan.¾ cup Strawberries, ¾ cup Raspberries, ¾ cup Blueberries
- Bake - Place the tart pans on a baking sheet and transfer to the preheated oven. Bake for 20-25 minutes, or until the edges of the crust are golden brown and the cheesecake filling is set.
- Cool - Remove from the oven and let cool completely on a wire rack. Once cooled, carefully remove the tarts from the pans.
- Garnish - Dust the tops of the tarts with powdered sugar. Garnish with fresh berries before serving.Powdered sugar, Fresh berries for garnish
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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