Okay, fair warning – these little bites are hard to stop eating! Creamy cheddar touched with a mild note of spice from paprika and dry mustard plus a touch of savory from worcestershire spooned into crisp shells then topped with a sprinkling of Parmesan cheese. Oh, and tucked inside you’ll find a bite of olive, tomato, ham, or toasted pecans! They might be small but they deliver a mouthful of wonderful!
One of our favorite things – whether it’s an afternoon snack or a casual meal – is to nibble on small bites. Sometimes it’s a simple slice of cheese and a piece of fruit. But then there are times I like to include layers of taste and texture in that one tiny bite. These tasty tartlets answer that quest.
These heavenly little tartlets are made with things I keep on hand – a good sharp cheddar cheese, a dollop of cream, and a hint of spice from dry mustard and paprika plus a tiny splash of Worcestershire sauce.
Depending on your preference you can make the cheese tartlets straight up – strictly cheese if you’re a cheese purest – or toss in a bite of cherry tomato, olive, toasted pecan, or ham. Mix it up and you’ve got a feast of flavors.
Take the rich, melted cheese, scoop into mini phyllo shells followed by a dusting of grated Parmesan cheese. Bake until hot through and through!
Easy and so delicious, these cheese tartlets make a delicious pairing with your favorite drink and ideal for entertaining!
Cheese Tartlets
8 ounces sharp white cheddar cheese, grated
2 tablespoons heavy cream
¾ teaspoon dry mustard
¼ teaspoon paprika
¼ teaspoon Worcestershire sauce
15 mini phyllo shells, one package*
2 tablespoon grated Parmesan cheese
Optional additions: sliced cherry tomatoes, sliced green olives, sliced ham, or toasted pecans
Preheat your oven to 350-degrees. Set a double boiler on a pan of simmering water over medium-low heat. Add the grated cheddar cheese and the heavy cream.
Cook stirring occasionally until the cheese is melted and smooth, about 15 minutes.
Turn off the heat and stir in the dry mustard, paprika, and Worcestershire sauce.
Place the phyllo shells on a baking sheet lined with parchment paper or a silicone liner. Place the tomatoes, olives, ham, or toasted pecans in the bottom of the shells.
Using a small spoon fill each of the shells with the cheese filling and sprinkle each tartlet with the Parmesan cheese.
Bake in a 350-degree oven for about 7 minutes or just until the cheese starts to bubble and the tarts are heated through.
Serve hot or at room temperature. The tartlets can be made ahead and reheated in a 350-degree oven for about 8 minutes.
Makes 15 tartlets. Note, you’ll have enough cheese sauce to make additional tartlets or use as a spread on a hot ham and cheese sandwich.
*The mini phyllo shells are one of my favorite staples. They create the perfect vessel for sweet or savory snacks and a quick “go to” for last minute desserts or appetizers. Athens Phyllo Shells can be found in the freezer section of most food markets or purchased online. https://go.shopmy.us/p-101935896 Lea & Perrins Original Worcestershire Sauce delivers a rich, savory note to any dish! https://go.shopmy.us/p-47686893
Burlap and Barrel spices are full of flavor, making them a delicious addition to any recipe, including their Noble Sweet Paprika https://go.shopmy.us/p-100162490 and their Andante Mustard Powder https://go.shopmy.us/p-101940732. I’ve used these mini spatulas for years, they are extremely versatile! https://go.shopmy.us/p-21600946
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Cheese Tartlets
Equipment
- Double boiler
- Baking sheet, lined with parchment paper or a silicone liner
Ingredients
- 8 ounces sharp white cheddar cheese, grated, about 3 cups
- 2 tablespoons heavy cream
- ¾ teaspoon dry mustard
- ¼ teaspoon paprika
- ¼ teaspoon Worcestershire sauce
- 15 mini phyllo shells, one package*
- 2 tablespoons grated Parmesan cheese
- Optional additions – sliced cherry tomatoes, sliced green olives, sliced ham or toasted pecans
Instructions
- Preheat he oven to 350-degrees. Set a double boiler over a pan of simmering water over medium-low heat. Add the grated cheddar cheese and the heavy cream.
- Cook stirring occasionally until the cheese is melted and smooth, about 15 minutes.
- Turn off the heat and stir in the dry mustard, paprika, and Worcestershire sauce.
- Place the phyllo shells on a baking sheet lined with parchment paper or silicone liner. Place the tomatoes, olives, ham, or pecans in the bottom of the shells*.
- Using a small spoon fill each of the shells with the cheese filling. Sprinkle each tartlet with the Parmesan cheese.
- Bake in a 350-degree oven for about 7 minutes or just until the cheese starts to bubble and is heated through.
- Serve hot or at room temperature.
