Cheese Tart

Name: Cheese Tart
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 servings
Cuisine: Indonesian
Ingredients: 1 package Pillsbury crescent dinner rolls; 8 oz Brie cheese ((or cream cheese)); ¼ cup preserves of your choice ((I used mango chutney, apricot, and fig preserves)); 1 large egg (50 g w/o shell); 1 –2 Tbsp water ((or milk; less liquid for darker color))

These delicious Cheese Tarts are super easy to make with store-bought dough. Simply fill with Brie cheese and fruit preserves, then bake to golden perfection. These homemade bites are an elegant choice to grace your appetizer spread at your next party.

⏱ 30 min 🔨 Prep 20min 🔥 Cook 10min 📊 Medium 🍽 24 servings 👁 11

Ingredients

24 servings

1 package Pillsbury crescent dinner rolls
8 oz Brie cheese ((or cream cheese))
¼ cup preserves of your choice ((I used mango chutney, apricot, and fig preserves))
1 large egg (50 g w/o shell)
1 –2 Tbsp water ((or milk; less liquid for darker color))

Instructions

Gather all the ingredients. Preheat oven to 375°F (190°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
Gently roll out 1 package Pillsbury crescent dinner rolls on a work surface. Use your fingers or a rolling pin to seal the seams and perforations, and press out.
Use a 2½-inch round cookie cutter or biscuit cutter to cut out 24 circles.
When you need to roll out the dough for the second time, you might need to sprinkle all-purpose flour on the surface to prevent the dough from sticking.
Place the dough circles in the cups of an ungreased mini muffin tin. Press the dough against the bottoms and up the sides.
With 8 oz Brie cheese, scoop ½–1 tsp Brie cheese and place in each cup.
With ¼ cup preserves of your choice, put ½ tsp fruit preserves on top.
Make an egg wash by whisking 1 large egg (50 g w/o shell) and 1–2 Tbsp water (or milk). Brush the top of the pastry with the egg wash.
Bake at 375°F (190°C) for 10–12 minutes or until the pastry is puffed, the cheese is bubbling, and the edges are lightly browned.
Remove from the pan and let it cool for 5 minutes. Transfer the tarts to a wire rack to cool. Serve warm or room temperature.