Emmenthal Tartlets Recipe
Here is a well sought after recipe of Emmenthal Tartlets. It is always prepared with a focus on Cheese. Once tasted, I am sure you would love to prepare this Emmenthal Tartlets recipe for your dear ones!
Ingredients
Pastry:
1-2/3 cups (250 g) all-purpose flour
Pinch of salt
1/2 cup plus 1 tablespoon (125 g) butter, cut in small pieces
1 small egg
3 to 5 tablespoons (50 to 75 ml) ice water
Filling:
3 cups (350 g) finely shredded Emmenthal cheese
3/4 cup (175 ml) milk or half-and-half
2 eggs
Directions
Generous pinch each of white pepper and grated nutmeg To make pastry, sift flour and salt into a large bowl.
Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs.
With a fork, lightly mix in egg and enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
To make filling, combine cheese, milk or half-and-half, eggs, pepper and nutmeg in a medium bowl.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough about 1/8 inch (3 mm) thick.
Cut out 16 circles, 4 inches (10 cm) across.
Place in 16 fluted tartlet pans or muffin pan cups.
Press down edges well.
Fill tartlet shells to the brim with cheese mixture; smooth the surface.
Bake 25 to 30 minutes or until filling is rich golden brown.
Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs.
With a fork, lightly mix in egg and enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
To make filling, combine cheese, milk or half-and-half, eggs, pepper and nutmeg in a medium bowl.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough about 1/8 inch (3 mm) thick.
Cut out 16 circles, 4 inches (10 cm) across.
Place in 16 fluted tartlet pans or muffin pan cups.
Press down edges well.
Fill tartlet shells to the brim with cheese mixture; smooth the surface.
Bake 25 to 30 minutes or until filling is rich golden brown.
