Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • Large pinch of salt
  • 7 tablespoons unsalted butter, cut into tablespoons, at room temperature
  • 6 ounces cream cheese, at room temperature (divided)
  • 5 ounces goat cheese, at room temperature
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons honey, gently warmed
  • 24 fresh blackberries

Instruction

  • Combine flour and salt in a food processor and pulse to combine. Add butter and half the cream cheese and pulse about 10 times, until mixture begins to clump together. Gather up dough and shape
  • into a thick disk. Wrap in plastic wrap and refrigerate until chilled and easy
  • to handle (about 2 hours).
  • Preheat to 350°F. Spray two mini-muffin pans with cooking spray.
  • Divide dough into 24 equal pieces. Place one piece in each muffin cup.
  • Using fingers, press dough firmly and evenly up sides to make a pastry shell. Freeze 5 minutes.
  • Mash goat cheese and remaining cream cheese together in a medium bowl until smooth. Add egg, yolk, minced thyme, salt and pepper and whisk until combined. Spoon equal amounts of filling into chilled pastry shells.
  • Bake tarts until crust is golden brown and filling is puffed (about 25 minutes). Let cool for 10 minutes in pans. Remove tarts from pans and transfer to a wire cake rack to cool completely.
  • Just before serving, lightly brush tops of tartlets with about 1 tablespoon of honey. Arrange berries on top of tarts and drizzle with remaining honey. Sprinkle with the thyme leaves and serve.