San Sebastian Tartlets von Food with Style, fertig angerichtet

Pastry

San Sebastian Tartlets Recipe

Name: San Sebastian Tartlets Recipe
Cook time: 18 min
Total time: 18 min
Yield: 8 tartlets
Ingredients: 1 sheet of ready-rolled puff pastry; 200 g cream cheese (7 oz); 80 g sugar (about ⅓ cup); 1 egg (medium); 100 ml heavy cream (about ⅓ cup + 1 tbsp); 10 g cornstarch (1 tbsp); 1 tsp vanilla extract

A delightful mix of crispy pastel de nata texture and creamy San Sebastian cheesecake filling

Servings

8 tartlets

Cook Time 18 minutes

Ingredients

For the Base
1 sheet of ready-rolled puff pastry
For the Filling
200 g cream cheese (7 oz)
80 g sugar (about ⅓ cup)
1 egg (medium)
100 ml heavy cream (about ⅓ cup + 1 tbsp)
10 g cornstarch (1 tbsp)
1 tsp vanilla extract

Directions

1
Preheat your oven to 220 °C (430 °F) top/bottom heat or 200 °C (390 °F) fan.
2
Roll up the sheet of puff pastry tightly from the long side into a log. Cut the log into 8 equal pieces. Place each piece upright (cut side up) into a muffin tin well.
3
Using your thumbs, gently press the dough from the center outward to create a tartlet shell, lining the bottom and sides evenly. Prick the bottom of each shell with a fork.
4
In a bowl, whisk together the cream cheese, sugar, and vanilla extract until smooth. Add the egg and mix well, then stir in the cream and cornstarch until fully incorporated.
5
Pour the filling into the prepared tartlet shells, leaving a bit of space at the top. Bake for 18–22 minutes, until the tops are slightly browned.
6
Let the tartlets cool in the tin first, then carefully remove them. These creamy tartlets are a perfect fusion of crispy and velvety.

Video

San Sebastian Tartlets Questions

Can I use something other than cream cheese for the filling?

Full-fat block cream cheese gives the thickest, most velvety result, so stick with it if you can. Spreadable tub varieties contain more water and can make the filling looser, so drain off any liquid before whisking. Whatever you use, whisk it smooth with the sugar and vanilla first, because lumps at that stage will still be there after baking.

My tartlet shells shrank or slumped down the sides. What went wrong?

That usually means the puff pastry was too warm and soft when you pressed it into the muffin tin. Roll and cut the log while the pastry is still cold, and chill the shaped shells in the tin for a few minutes if the dough starts to feel greasy. Also press the dough from the center outward all the way up the sides, so the walls are tall enough to hold the filling.

Can I prepare anything the day before?

Yes - roll the pastry into a log, cut the 8 pieces, and press them into the muffin tin, then cover and refrigerate overnight. The filling can also be whisked ahead and kept covered in the fridge; stir it briefly before pouring, since the cornstarch settles. Fill and bake straight from the fridge, and just check the tartlets toward the end of the 18-22 minutes.

How do I know they are done, and why do they sink in the middle?

They are ready when the tops are slightly browned and the centers still wobble a little - the filling firms up as it cools. A slight dip in the middle is normal for this style of baked cheesecake, since it puffs up at 220 °C and settles again. Don't extend the bake to get a flat top, or the filling turns dry instead of creamy.

How should I store them, and do they need to be served cold?

Let them cool in the tin first, then lift them out and keep them covered in the fridge; the filling contains egg and cream, so they shouldn't sit out at room temperature. They taste best on the day of baking, when the puff pastry is still crisp - after a night in the fridge the base softens a little. Take them out about 15 minutes before serving so the filling isn't fridge-cold.