Burnt Basque Cheesecake tarts. Quiche is eggs

Burnt Basque Cheesecake Tarts offer a delightful twist on the traditional Burnt Basque Cheesecake, combining its creamy, custardy texture and caramelized exterior with the convenience and charm of individual tart portions. This version maintains the rustic, intentionally burnt top that the Basque cheesecake is famous for, while the tart format adds a touch of elegance and ease of serving. Here’s how to create these irresistible tarts, perfect for any gathering or as a sophisticated dessert option.


For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 1 egg yolk
  • 2-3 tablespoons cold water

For the Filling:

  • 1 pound (about 450g) cream cheese, at room temperature
  • 3/4 cup sugar
  • 3 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 tablespoon all-purpose flour (optional, for a slightly firmer texture)


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