Cheese Tartlets
Okay, fair warning – these little bites are hard to stop eating! Creamy cheddar touched with a mild note of spice then topped with a sprinkling of Parmesan and baked in crispy phyllo shells. They might be small but they deliver a mouthful of wonderful!
Equipment
- Double boiler
- Baking sheet, lined with a Siplat liner or parchment paper
Ingredients
- 8 ounces sharp white cheddar cheese, grated
- 1 tablespoon 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 or sliced ham
Instructions
- 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, the paprika and the Worcestershire sauce.
- Place the frozen phyllo shells on a baking sheet lined with a Silpat liner or parchment paper. Place the tomatoes, olives, or ham 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.
- Serve hot or at room temperature.
Notes
*Athens Phyllo Shells can be found in the freezer section of most food markets or purchased online.