Description
Buttery mini tarts filled with sweet pineapple jam and topped with savory melted cheddar cheese, creating a perfect balance of flavors in every bite.
Ingredients
- All-purpose flour: 250 g
- Unsalted butter: 150 g
- Powdered sugar: 60 g
- Egg yolk: 1 large
- Pineapple jam: 200 g
- Cheddar cheese: 100 g, finely grated
Instructions
- Preheat the oven to 170°C and prepare tart molds or a mini muffin tray.
- In a mixing bowl, rub the cold butter into the flour until the mixture resembles fine crumbs.
- Add the powdered sugar and egg yolk, then gently mix until a soft dough forms.
- Lightly grease the molds and press small portions of dough evenly into each mold.
- Spoon a small amount of pineapple jam into the center of each tart.
- Top with finely grated cheddar cheese.
- Bake for 18 minutes until the pastry is lightly golden and the cheese has melted.
- Remove from the oven, let cool slightly, then unmold and serve.
Notes
- Use thick pineapple jam to prevent overflow during baking.
- Finely grate the cheese for even melting.
- Allow tarts to cool before storing to maintain texture.
Nutrition
- Serving Size: 1 tart
- Calories: 120
- Sugar: 6 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg