Ingredients
Pastry Crust
- 4 cups pastry flour (plus extra for dusting)
- 1 and ⅔ cups unsalted butter (at room temperature)
- 1 teaspoon salt
- 1 large egg yolk
- 2 teaspoons sugar
- 7 tablespoons whole milk (room temperature)
Cheesecake Filling
- 12 ounces cream cheese (softened at room temperature)
- 4 teaspoons fresh lemon juice
- ½ cup powdered sugar (confectioners sugar)
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 drop gel food coloring (color of your choice)
Toppings
- Mini chocolate eggs or edible flowers (optional, for garnish)
Instructions
- Prepare the crust: In a large mixing bowl or food processor, combine the softened butter, salt, egg yolk, sugar, and milk. Mix until the mixture is smooth and creamy.
- Add flour: Sift the pastry flour and gradually add it to the butter mixture, mixing gently just until the dough begins to come together in a ball. If using a food processor, pulse until a dough ball forms.
- Knead and chill: Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes until uniform. Flatten into a disk, wrap tightly in plastic wrap, and chill in the fridge for at least 2 hours.
- Preheat oven and prepare tart pans: Heat your oven to 350 °F (180 °C). Butter eight 4-inch tart pans generously.
- Roll out dough: On a floured surface, roll out the chilled dough between two sheets of parchment paper to about ¼-inch (6 mm) thickness. Cut circles slightly larger than the tart pan rims and press gently into each pan, trimming any excess dough.
- Blind bake: Line each tart shell with parchment and fill with baking beans or rice to prevent puffing. Prick the dough with a fork. Place the tart pans on a baking sheet and bake for about 30 minutes until lightly golden.
- Cool crusts: Remove from oven and allow the tart shells to cool completely on a wire rack.
- Make cheesecake filling: In a medium bowl, beat cream cheese, lemon juice, and powdered sugar together until smooth and creamy.
- Whip cream: In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
- Combine filling: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Add coloring: Divide the filling into two or more bowls, add a drop of gel food coloring to each and mix until the colors are uniform pastel shades.
- Fill tart shells: Once tart shells are completely cooled, spoon or pipe the colored cheesecake filling into each shell, filling nearly to the top.
- Chill: Refrigerate the filled tartlets for at least 2 hours to set the filling and allow flavors to meld.
- Garnish and serve: Just before serving, decorate each tart with mini chocolate eggs or edible flowers for a bright, festive presentation.
Notes
- Ensure the butter and cream cheese are at room temperature for easy mixing.
- Chilling the dough is crucial to prevent shrinkage and maintain crispness during baking.
- Blind baking the crust prevents sogginess from the cheesecake filling.
- Use gel food coloring to avoid adding extra liquid to the filling, which can affect texture.
- For best results, prepare tartlets a day ahead and refrigerate overnight.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
