5 Ingredient Lemon Triangle Cheese Puff Pastry Tarts

Now that the weather’s turning sunnier and hotter, there’s nothing better than whipping up a batch of little creamy lemon tarts. I love this cheese tart recipe because it’s super simple and versatile. On top of that, processed cheese is one of the most affordable types of cheese out there, which makes this recipe a real wallet friendly option.

And they’re not just delicious, the recipe itself comes together pretty fast, you can have a whole tray of these beauties in no time. All you have todo is make the custard, fill the pastries, and pop them in the oven. That’s it! Actually, I made these for an afternoon snack one day when we didn’t have a single sweet thing in the house. Problem solved! ;D Let’s get to the recipe!

5 Ingredient Lemon Triangle Cheese Puff Pastry Tarts

Servings: 12
Time: 45mins
Difficulty: Normal
Rating: ★★★★★
Print

A dessert that combines the crunch of puff pastry with the irresistible creaminess of a sweet lemon cheese custard.

Ingredients

Puff Pastry – 200g (1 Roll)
Eggs – 2 large (Room Temperature)
Sugar – 100g
Butter – 50g
Processed cheese – 125g (8 Triangles, Room Temperature)
Lemon – 1/2 (Zest)

Directions

Start by cutting circles of puff pastry and lining muffin tins or molds. This recipe makes 12 mini cheesecakes.
Preheat the oven to 200°C (390°F), or the temperature recommended on the puff pastry packaging you purchased.
In a small saucepan, add the sugar and butter over medium heat. This mixture will create the base of our cream, continue stirring until the butter melts and the mixture is smooth.
Whisk the eggs in a separate bowl.

Remove the sugar and butter mixture from the heat and add the lemon zest. Now, carefully add spoonfuls of the sugar and butter mixture to the bowl with the whisked eggs, stirring constantly. This is an essential step to ensure the eggs don’t curdle, you have to heat them gradually.

When the eggs are warm, add them back to the sugar and butter mixture and return to the heat, but now over low heat. Add the processed cheeses and mix until you obtain a smooth cream.
Finally, fill each pastry tin with the cream. Bake in a preheated oven for 20 to 25 minutes, until the cheese tarts are golden brown on top and crispy. Remove them from the oven and let them cool slightly before enjoying them.

Notes & Tips: Before baking, you can pop an almond, walnut, or other nut on top of each tart for an extra bit of flavor and crunch. Once they’ve cooled down, keep the tarts in an airtight container.

Make sure the eggs and the processed cheese are actually at room temperature before you start, cold ingredients are the main reason this custard can split or turn grainy.

Go slow when you’re tempering the eggs, dribble the hot sugar and butter mixture in a little at a time and keep whisking, rushing this step is the number one way to end up with scrambled egg bits in your custard.

These are best enjoyed the same day or the next, the pastry softens a bit the longer they sit (its absorbing from the custard), so don’t expect them to stay crisp for a week.

Want a sharper citrus note, add the zest of a full lemon instead of half, it plays really nicely against the richness of the cheese or orange zest.

This recipe for 5 Ingredient Lemon Triangle Cheese Puff Pastry Tarts was originally created on BakeAfter.com. Esta receita de Queijadinhas Folhadas de Queijo Fundido foi publicada em português no Iguaria.com.