These pear Rumchata cheese tarts sound sophisticated and look elegant, but they’re actually a breeze to make. Flaky puff pastry, a rich cheesecake filling, topped with spiced pears and a Rumchata glaze make these hard to resist.
Do you remember last week when I mentioned my baking tirade for the charity auction? Well, these pear tarts were probably my favorite of the things I baked for the auction. Maybe because I was sipping some Rumchata as I was working on them?!? (Shout out to my friend Megan for dropping that by my house since I was elbow deep in chocolate at the time! ) Really though, these pear tarts are just so tasty and simple to make, they take less than an hour, and taste delicious. Plus I love stuff that’s tiny enough to fit in your hand! Single serve desserts are a weakness of mine, especially mini tarts.
When choosing pears for baking it’s important that you choose a variety that can hold up to being baked. I generally go for D’Anjou pears because they come in both red and green varieties and can be baked with the skin still on so there’s no peeling needed. Bosc pears also hold up well, but have a thicker skin that needs to be peeled before baking. Bartlett’s are delicious and are generally the cheapest where I live, but won’t work well for these tarts as they will just turn to mush. Choose pears that are just starting to turn ripe. Test pears by gently pressing near the stem with your thumb, a ripe pear should give slightly.
One final note on pears, this recipe calls for the pears to be microwaved before the tarts are baked. This might seem a little odd, but there’s a couple reasons for doing this; a) it helps cook out some of the extra moisture so that the cheesecake filling sets up the way it should and not become soupy and b) it makes the pears more flexible so it’s easier to fit the pieces into the muffin tin.
- 1 box puff pastry
- 6 ounces cream cheese, softened
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 Tablespoon Rumchata
- 2 small pears
- 1 teaspoon water
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- 1 pinch nutmeg
- 1 Tablespoon cream cheese
- 1 Tablespoon Rumchata
- 1 Tablespoon milk
- 1/2 cup powdered sugar
- Preheat oven to 350 degrees.
- Thaw puff pastry dough and cut out 10 pieces with a large cookie cutter. If you don't have a cookie cutter that will work, cut into 10 5inch diameter circles. Press each piece of pastry dough into the muffin pan, making sure that the dough extends all the way up the sides of the cavities. Set aside.
- In a medium mixing bowl, beat together the cream cheese and sugar until well blended. Add the egg, vanilla, and Rumchata and beat until smooth. Set aside.
- Core and thinly slice the pears. Place the pears in a microwave safe bowl. Toss the pears with the water, lemon juice, sugar and nutmeg. Microwave for 2 minutes or until the pears have slightly softened. Drain off the extra liquid.
- Fill each tart shell with approximately one heaping tablespoon cheesecake filling, then top with pears.
- Bake at 350 degrees for 30-35 minutes or until the filling is puffed up and the pastry is golden brown.
- Remove to a wire rack to cool.
- Whisk together cream cheese, milk, and Rumchata. Add the powdered sugar and whisk until smooth. Drizzle one teaspoon of glaze over each tart. Serve warm or chilled.
Nutrition Information:Yield: 10 Serving Size: 10 Servings
Amount Per Serving:Calories: 298