Mini Cheese Tartlets
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
264
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 129 mg | (3 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the pastry
- 2 cups all-purpose flour
- 1 pinch salt
- ½ cup butter
- ½ cup water
- For the filling
- ⅛ cup butter
- ¼ cup plain flour
- 1 ⅛ cups milk
- salt
- peppers
- ½ cup grated Cheddar cheese
- ½ cup cream cheese
- ½ Tbsp chopped Basil
- 3 Tomatoes (sliced)
Preparation
Kitchen utensils
1 Citrus juicer, 2 Bowls, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Mandoline, 1 Fine grater, 1 Whisk, 1 Salad spinner
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
2.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Add the water and mix to a dough.
3.
Roll out the dough on a floured surface and line the tins. Prick the bases and bake for 10 minutes. Remove from the oven and allow to cool slightly.
4.
For the filling: Melt the butter in a pan and stir in the flour. Cook for 5 minutes. Gradually beat in the milk, stirring constantly until smooth. Cook for a further 5 minutes.
5.
Season to taste with salt and pepper. Beat in the cheese and basil until combined.
6.
Spoon the filling into the pastry cases and top with a slice of tomato. Bake for 15 minutes until the filling is bubbling and the pastry is cooked.
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