Cream Cheese Tart Shells - Delicious and Versatile Pastry Base

Learn how to make fluffy and buttery cream cheese tart shells that are perfect for a variety of sweet and savory fillings. These homemade tart shells are easy to prepare and add a delightful touch to any dish. You can use them for fruit tarts, quiches, or even mini pies. With a crisp and tender texture, these versatile tart shells will elevate your baking game. Follow this simple recipe to create a perfect base for your favorite fillings.

Ingredients

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 4 ounces cream cheese, cold and cubed
• 1-2 tablespoons ice water

Directions

1. In a mixing bowl, whisk together the flour and salt.
2. Add the cold butter and cream cheese to the flour mixture.
3. Using a pastry cutter or your fingers, cut the butter and cream cheese into the flour until it resembles coarse crumbs.
4. Add 1 tablespoon of ice water and mix until the dough starts to come together. If needed, add more ice water, 1 tablespoon at a time.
5. Transfer the dough onto a clean surface and gently knead it until it forms a smooth ball. Do not overwork the dough.
6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
7. Preheat the oven to 375°F (190°C).
8. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
9. Use a round cookie cutter or a glass with a slightly larger diameter than your tart pans to cut out circles from the dough.
10. Gently press the dough circles into the tart pans, making sure to press them against the sides.
11. Trim off any excess dough hanging over the edges.
12. Place the tart pans on a baking sheet and prick the bottom of each tart shell with a fork to prevent it from puffing up during baking.
13. Bake the tart shells for 12-15 minutes, or until golden brown.
14. Remove from the oven and let them cool completely before removing them from the tart pans.
15. Fill the tart shells with your desired sweet or savory fillings and enjoy!

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