Monday, September 25, 2017

Tarteletter shells (Cream Cheese Tart Shells)

According to many recipe books in Denmark there are over 100 different filling for Tarteletter.  I usually make one kind, this one.  It's the one my mom made, and signals a special occasion for me. But you need to be able to serve this on or in a tart shell.  A quick and easy fix for many of us is to use puff pastry shells, and serve it that way and that's not a bad thing.
If you live in Denmark you can head down to the local købmand's and pick up a package of tart shells.
You can also have them shipped in and that works great as well. If you can find some online.
Filled Tarteletter shells

However, if you're me, and like to play with food, this is also another option. 
It's a basic pastry dough, made with cream cheese, and is light, flaky and flavorful.
Cream Cheese Tart Shells for Tarteletter
It's also very easy to use, very forgiving and you can change it up a little if you're not in the mood for savory, you can also add a little sugar to it along with some vanilla extract and serve fresh fruit and whipped cream inside as well, or whatever you like.

I served this to my guests this past weekend.   
Cream Cheese Tart Shells for Tarteletter with filling

Yield: 36-40 mini tart shells

Tarteletter Shells
Cream Cheese Tart Shells for Tarteletter

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
These are a perfect size for an appetizer, but can also be made larger for a meal. Add a little sugar and vanilla and they're also suitable for a dessert.


  • 4 oz. Cream Cheese
  • 4 oz. Butter
  • 2 cups AP flour
If making it sweet
  • 1 tablespoon sugar
  • 1 tsp. Vanilla Extract


  1. Mix the cream cheese and butter together. Then add the flour and mix well. Make into a ball, and place in fridge for an hour to cool down. Preheat oven to 375 degrees. When ready to make the tart shells, take out of fridge, divide the dough into two pieces. Take each portion of dough, sprinkle a little flour onto the counter, then roll out the dough thinly. Using a round cookie cutter, cut a round out that is larger than the tart shell, and press into the tart shell. Continue to cut out rounds and place them into the mini tart pan until it is full. Prick the bottom of each mini tart, with a fork. Bake in a 375 deg. oven for 7-10 minutes or until the tart shell is lightly browned. Remove from oven, and place on a rack to cool. Fill with your choice of fillings.
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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

This recipe and many more Danish Recipes are in my cookbook Hygge- Danish Food and Recipes Dansk Mad og Opskrifter til et Hyggeligt Hjemme, available on Amazon. Also available as an ebook.
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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