Mini Cheesecake Tarts

Mini Cheesecake Tarts (Adapted from King Arthur Flour)

For the crust

1 cup all-purpose flour
1/3 cup almond flour
2 tablespoons packed brown sugar
1/4 teaspoon salt
6 tablespoons unsalted cold butter, cut into cubes

For the batter

8 ounces cream cheese, softened
1/4 cup granulated sugar
2 tablespoons sour cream
1 large egg
1 teaspoon vanilla
pinch salt

For the toppings, if desired

raspberry jam, warmed
fresh raspberries

To prepare the crust

Preheat oven to 425 degrees.

In a medium bowl, whisk together flour, almond flour, sugar and salt. Using your fingers, work in butter cubes until the mixture resembles coarse sand. If you find the mixture is too dry or won't hold together when squeezed, sprinkle in a teaspoon or two of water.

Evenly divide crumb mixture between the wells of mini cheesecake pan lightly coated with nonstick spray - press crumbs firmly to the bottoms and about 1/2" up the sides. Place pan into the oven and bake until set and lightly golden around the edges, about 8 to 10 minutes. Remove from the oven and allow to cool.

Reduce oven temperature to 325 degrees.

To prepare the batter

In a large mixing bowl, beat together cream cheese and sugar until smooth. Mix in the sour cream, egg, vanilla and salt until smooth and combined. Evenly divide the mixture between the crusts, using about 2 tablespoons of batter in each one.

Place pan into the oven and bake until just set, about 17 to 20 minutes. Remove and place pan on a wire rack to cool for 30 minutes. Remove cheesecakes from the pan and allow to cool. Place cheesecakes into the refrigerator to chill for a few hours before serving.

If desired, top each with a dollop of warmed raspberry jam and fresh raspberries to serve.

Makes 12 individual cheesecake tarts.

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