Ingredients
-
1 1/3
-
1/4
-
8
-
5
-
1/3
-
3
-
1
-
3
-
-
1/3
-
-
-
-
-
Directions
Swissair Tarts, A cheese tart appetizer or first course Adapted from House and Garden’s New Cookbook Time does not include chilling time , Phantastic crust! And lovely filling! We’ll serve this for an apero!Perfect finger food too! Really to recommend!Done for ZWT7
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Mix Flour and Walnuts. |
|
3
Done
|
Add Butter and 2 Egg Yolks. |
|
4
Done
|
Mix With Your Hands Until It Becomes a Smooth Dough. |
|
5
Done
|
Divide Into 14-18 Pieces. |
|
6
Done
|
Lightly Flour Your Fingers and Press Each Piece of Dough Over the Bottom and Sides of a 2"-2 1/2" Fluted Tart Tin. |
|
7
Done
|
Prick Surface of Dough With a Fork. |
|
8
Done
|
Bake For 15-20 Minutes, or Until Golden. |
|
9
Done
|
Let Cool in Tins a Few Minutes, Then Remove Very Carefully. |
|
10
Done
|
Place Milk and Cheese in a Sauce Pan and Heat Until Cheese Melts and Mixture Comes to a Boil, Stirring Constantly. |
|
11
Done
|
Combine Remaining Egg Yolks With Cornstarch and Light Cream. |
|
12
Done
|
Gradually Add to Cheese Mixture and Heat to Just Under the Boiling Point. |
|
13
Done
|
Add Salt, Cool, and Chill. |
|
14
Done
|
Whip Heavy Cream Until Stiff Peaks Form. |
|
15
Done
|
Fold Into the Cheese Mixture. |
