A cheesecake tartlet is a unique, single-serve recipe perfect for Valentine's Day menus or as a seasonal special that makes your bakery stand above its competition. We've created a unique twist on the classic cheesecake flavor by pairing it with the elusive winter fruit, kumquat.
Cheesecake Tartlet with Candied Kumquat Recipe
Recipe by: Ronne Day, WebstaurantStore Food Stylist
Yield: 6 tartlets
Total Time: 120 minutes
Ingredients
- 2 1/2 cups sugar
- 8 ounces thinly sliced kumquats (approximately 24-26), discarding all seeds
- 3 cups all-purpose flour
- 1 cup sliced butter
- 2 eggs
- 2 additional egg yolks
- Pinch of Kosher salt
- 8 ounces cream cheese, at room temperature
- Small mint leaves and sprigs
- 1 cup apple jelly
Directions
We provide separate directions for each element of the cheesecake tartlet recipe below, making it easy to follow.
Cheesecake Crust Directions
- Combine flour, butter, 1/2 cup sugar, and 1 teaspoon salt in food processor and pulse until mixture has small granular pieces (pea-sized or smaller).
- Add egg yolks and continue to process until mixture is coarse, meal consistency.
- One tablespoon at a time, pour ice water into mixture. Pulse until dough comes together. Keep adding water, but use no more than four tablespoons total.
- Transfer dough to floured surface and knead until all pieces are well combined.
- Divide dough into six pieces, wrap with plastic, and refrigerate for at least two hours.
- Remove dough from refrigerator and press into bottoms and sides of six 4 1/2" tart pans.
- Refrigerate for 30 minutes.
Candied Kumquat Directions
- In shallow pan or skillet, heat 1 cup of sugar and 3/4 cup of water over medium heat until sugar dissolves and liquid simmers lightly.
- Add sliced kumquats and simmer for about 25 minutes or until kumquats are translucent.
- Using slotted spoon or spatula, gently transfer kumquats to sheet pan lined with parchment paper. Allow to cool completely.
- Once kumquats are cooled, cover sheet pan with plastic wrap. Avoid making contact with kumquats.
Cheesecake Filling Directions
- Place rack in middle of oven and preheat oven to 350 degrees Fahrenheit.
- In small bowl using hand mixer, combine cream cheese, eggs, remaining cup of sugar, and pinch of salt.
- Once mixed, remove tart shells from refrigerator and evenly divide mixture between 6 shells.
- Transfer the tarts to sheet pan covered with parchment and bake for 40 minutes or until crust is golden brown and filling puffs up. Rotate pan halfway through to cook evenly.
Plating Directions
- Remove shells from oven and allow to cool until room temperature.
- Divide kumquat slices between six tarts and stylize to preference.
- Heat apple jelly until melted and ladle it over each tart, coating them. Allow to cool and set before serving.
- Optional: place mint leaves on each tart for garnish.
These candied kumquat cheesecake tartlets will excite your taste buds and wow your guests. You can find more recipes like this one on the WebstaurantStore blog.
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