Raspberry Cheesecake Tartlets

For the Brown Butter Tartlet Crusts

Preheat the oven to 410 (F).
In a Pyrex-type, oven-safe, glass bowl, combine 6 tablespoons unsalted butter, 1 tablespoon vegetable oil, 3 tablespoons water, 1 tablespoon sugar, and a pinch of salt.
This is going to sound weird, but place the bowl in the preheated oven for 15 minutes, until the mixture is boiling and the butter starts browning.
After 15 minutes, remove from the oven, and add 1 cup of flour quickly spooning in flour in 1 tablespoon sized chunks. Use a heatproof rubber spatula to stir in the flour until it pulls off the sides of the bowl. The mixture is gonna bubble and smoke, but trust the recipe! This will result in the most delicate crust you will ever eat.
Once the dough is cool enough to touch, divide the ball of dough into four 5-inch tartlet pans. Use the back of your hand to flatten out the dough onto the bottom of one tartlet pan, and your finger tips to mold the dough up into the corners and sides of the tartlet pan. It's gonna feel really greasy and kinda unpleasant, but go with it. Use a fork to poke several holes into the crust. Repeat for the remaining tartlet pans.
Bake the tartlets at 410 (F) for 6 to 8 minutes, or until the crust is light brown and starts to appear flakey. This crust is very forgiving — it should have hardly any cracks.
At 15 minutes, remove the carefully from oven and let rest on a wire rack. Allow to cool completely; once it has cooled, the tartlets are ready for filling.

For the Liquid Cheesecake and Raspberries Filling

Preheat the oven to 300 (F).
In the bowl of a freestanding electric mixer fitted with a paddle attachment, beat 8 ounces cream cheese on low speed for 2 minutes. Scrape down the sides of the bowl with a rubber spatula, and add 3/4 cup granulated sugar in a steady stream. Once all the sugar has been added, mix for 1 to 2 minutes until the sugar has been completely incorporated. Scrape down the sides of the bowl.
In a small bowl, whisk together 1 tablespoon cornstarch and 1/2 teaspoon kosher salt. Whisk in 2 tablespoons whole milk in a steady stream, then whisk in 1 egg until the mixture is homogenous.
With the freestanding electric mixer on medium-low speed, stream in the egg mixture that you just created (from the third step). Continue mixing for 3 to 4 minutes, until the mixture is smooth and loose, scraping down the sides of the bowl occasionally.
Line the bottom and sides of a 8 x 8-inch baking pan with aluminum foil. Pour the cheesecake batter into the pan and transfer to the preheated oven. Bake for 15 minutes before gently shaking the pan. The cheesecake should be firmer and more set towards the edges of the baking pan, but still jiggly and dead loose in the center. If the cheesecake is jiggly all over, let it bake 5 minutes more. If the cheesecake rises more than a 1/4 inch and begins to brown, take it out of the oven immediately.
On a wire rack, cool the cheesecake completely to finish the baking process and allow the cheesecake to set. The final product will resemble a cheesecake, but it will be pipeable and pliable enough to easily spread while still having body and volume.
Once cool, use a cookie scoop or a rubber spatula to evenly divide the cheesecake between the cooled tartlet shells. Chill in the refrigerator for 2 to 3 hours before serving.
Once ready to serve, divide 1 pint raspberries between the tartlets, placing the raspberries on top of the cheesecake filling. Garnish with 2 tablespoons confectioner's sugar and serve immediately.

Get the Recipe: Raspberry Cheesecake Tartlets

Ingredients

For the Brown Butter Tartlet Crusts

For the Liquid Cheesecake and Raspberries Filling

(makes about 2 cups, enough for four 5-inch tartlets)

Equipment

Instructions

For the Brown Butter Tartlet Crusts

For the Liquid Cheesecake and Raspberries Filling