Cheddar Cheese Tartlets
These cheddar cheese tartlets are constructed out of a cheddar-cheese dough and then filled with a creamy cheese filling, and then topped with shredded cheddar before baking. Yum! They make the perfect appetizer for the holidays!
Serves: 30
Cheddar Cheese Pastry Crust
  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1¼ cups shredded sharp cheddar cheese
  • ½ cup of chilled butter, cut into ½ inch pieces
  • 5 teaspoons (or so) ice water
Tartlet Filling
  • 1 cup cottage cheese
  • ½ cup whipping cream
  • 1¼ cups shredded sharp cheddar cheese
  • 2 large eggs
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper
Prepare the Crust
  1. Using a food processor, blend the flour, salt, and cayenne pepper.
  2. Add the shredded cheddar cheese and butter and process using on and off turns until coarse crumbs begin to form.
  3. Add the water 1 teaspoon at a time and blend using on and off turns to form a ball.
  4. Flatten the dough into a disc, wrap in plastic, and refrigerate for one hour. (This could be prepared up to one day in advance.)
Prepare the Filling
  1. Using the food processor, blend cottage cheese and whipping cream until smooth.
  2. Add in one cup of the shredded cheddar cheese, eggs, salt, and cayenne pepper and blend well.
  3. Transfer to a medium bowl. (Can be made up to four hours ahead.)
Assemble the Tartlets
  1. Preheat the oven to 350°. Using cooking spray, coat the bottoms of a tin of 30 mini muffin cups.
  2. Roll out the cheddar cheese pastry onto a lightly floured surface until ¼ inch thick.
  3. Cut out 2¾" rounds using a biscuit cutter.
  4. Place one round into each muffin cup and using your fingertip, press it into the cup.
  5. Spoon one heaping tablespoonful of the filling into each pastry cup.
  6. Bake tartlets until filling is nearly set about 30 minutes.
  7. Sprinkle the remaining ¼ cup of cheddar cheese over the tartlets and bake until the cheese and crust are golden and the feeling is completely set, about 10 more minutes.
  8. Allow to cool for 10 minutes before removing from the pan. Serve warm.
Recipe by MomOf6 at