Julia Child’s Cheese Tartlets
AuthorJackie DeKnockCategoryFrance, GOURMET ADVENTUREKitchen Confidence Rating Scale:
Budget Rating Scale:
Preheat oven to 425 degrees.
Prep time: 20 minutes (recipe makes extra)
1 cup heavy cream
1 tablespoon plain yogurt
In saucepan over very low heat, combine heavy cream and yogurt, warm, stirring constantly, just until mixture reaches body temperature. Pour into metal or glass bowl; cover with plastic and place in warm spot. Let thicken for 24-48 hours. It should look like yogurt. Refrigerate until ready to use (it will thicken more in the refrigerator).
If you make your own small tart shells, roll out pie dough to 1/8 inch thickness and cut into circles a little bigger than the tops of the tins in a muffin tin pan. Press pie dough circles into tins, with piecrusts coming to the tops of the tins.
Place grated cheese in each tin, filling almost to top of tins. Mix remaining ingredients together and pour a little of this mixture into each muffin tin, filling almost to tops of tins. (NOTE: You can add a sprinkle of dried herbs on top, such as thyme, as a garnish if you like). Place filled muffin tins on top of a baking sheet and bake for 15 to 18 minutes 15 Minutes, until lightly browned and set in centres.
** Salt may not be needed if a salty cheese is used. Taste your cheese before deciding how much salt to add.
Phyllo Cooking Tips: Thaw frozen phyllo overnight to prevent damp spots. When working with thawed phyllo, dampen a paper towel and squeeze dry, open and keep over phyllo while preparing sheets. This will help them from drying out. Use scissors to cut out the phyllo circle.
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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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Ingredients
Directions
Preheat oven to 425 degrees.
Prep time: 20 minutes (recipe makes extra)
1 cup heavy cream
1 tablespoon plain yogurt
In saucepan over very low heat, combine heavy cream and yogurt, warm, stirring constantly, just until mixture reaches body temperature. Pour into metal or glass bowl; cover with plastic and place in warm spot. Let thicken for 24-48 hours. It should look like yogurt. Refrigerate until ready to use (it will thicken more in the refrigerator).
If you make your own small tart shells, roll out pie dough to 1/8 inch thickness and cut into circles a little bigger than the tops of the tins in a muffin tin pan. Press pie dough circles into tins, with piecrusts coming to the tops of the tins.
Place grated cheese in each tin, filling almost to top of tins. Mix remaining ingredients together and pour a little of this mixture into each muffin tin, filling almost to tops of tins. (NOTE: You can add a sprinkle of dried herbs on top, such as thyme, as a garnish if you like). Place filled muffin tins on top of a baking sheet and bake for 15 to 18 minutes 15 Minutes, until lightly browned and set in centres.
** Salt may not be needed if a salty cheese is used. Taste your cheese before deciding how much salt to add.
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