Savoury Cheesecake Tarts

Photography by Parker Blain ©

Photography by Parker Blain ©

 
 
 

Makes: 32
Easy
Time: 35 minutes + cooling

INGREDIENTS:

230g goat’s cheese, at room temperature, chopped
125g cream cheese, at room temperature, chopped
100g mascarpone 
2 teaspoons dried oregano
1 egg
32 savoury tart shells 
50g real honeycomb
Micro herbs, to serve

METHOD:

  1. Preheat oven to 180°C (160°C fan-forced). Put the cheeses, mascarpone, oregano and egg into a mixing bowl and season with salt and freshly ground black pepper. Use electric beaters to beat on a low speed until well combined, then mix on high for one minute, scraping down the sides of the bowl as you mix. 

  2. Arrange the tart shells onto a baking tray. Place the cheese mixture into a piping bag fitted with a 1cm plain nozzle and pipe into the tart shells. Bake for 15 minutes or until lightly browned on top. 

  3. Allow the tarts to cool completely. Top with a piece of honeycomb and some micro herbs to serve.

Who doesn’t love a good tart? The tangy flavour of goat's cheese pairs so well with the sweet oozey chewy honeycomb. These tarts are great for not only picnics but also for cocktail parties!