Name: Cheese and herb tartlets
Yield: Makes 6 cookies or 1 large tart
Cuisine: European
Ingredients: Crust; 100 g savory biscuits, finely minced; 100 g toasted almonds; 60 g (60 ml) melted butter; salt and ground black pepper; Filling; 250 ml (1 c) mascarpone; 125 ml (½ c) creamed cottage cheese; 2 eggs; 10 g (4 t) flour; 60 ml (4 tbsp) basil pesto; 125 ml (½ c) sour cream; 5 ml (1 t) flour; baby herbal leaves for garnish

Cheese and herb tartlets

Serves: Makes 6 cookies or 1 large tart Nutrition facts: 200 calories 20 grams fat

Ingredients

Crust
100 g savory biscuits, finely minced
100 g toasted almonds
60 g (60 ml) melted butter
salt and ground black pepper
Filling
250 ml (1 c) mascarpone
125 ml (½ c) creamed cottage cheese
2 eggs
10 g (4 t) flour
60 ml (4 tbsp) basil pesto
125 ml (½ c) sour cream
5 ml (1 t) flour
baby herbal leaves for garnish

Instructions

Preheat the oven to 160 ° C.

Grease 8 small loose bottom pans or a 25 cm tart pan with butter.
1 Crust: Mix the biscuit crumbs, nuts and butter and season with salt and pepper. Line the pans with the mixture. Press firmly to form a crust. Bake for 10 minutes and set aside.
2 Filling: Mix the mascarpone - and cottage cheese, eggs and 10 g (4 t) flour until very smooth.
3 Spoon half of the filling carefully into the crust and spread 1 teaspoon pesto on each tartlet. Add the rest of the filling.
4 Bake for 60 minutes.
5 Beat the sour cream and 5 ml (1 t) flour together. Spread as a topping on each pastry and bake for another 10 minutes.
6 Let the pans cool and chill in the refrigerator for 3 hours or overnight.
7 Remove 20 minutes before serving and garnish with baby herb leaves.