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Cheese Tartlets (tartelettes au fromage)

Small puff pastry tartlets blind-baked with paper and rice grains, filled with a cream of finely cut Swiss cheese, egg yolk, salt, sugar and stiffly whipped cream, and baked a further 15 minutes. From Erken's Stor kokebok 1914, page 30.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 30 (falt i det fri)

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About the dish

Fine party tartlets from the chapter "Hot and cold small dishes." The puff pastry molds are pre-baked with paper and rice grains as blind-baking weights - a technique Erken uses throughout - and filled with an airy cheese cream of Swiss cheese, egg yolk and stiffly whipped cream.

How to make it

  1. 1

    Line the molds

    Line small fluted tartlet molds with puff pastry.

  2. 2

    Blind-bake

    Cover the inside of the dough with buttered paper and fill with rice grains. Bake in a hot oven (about 220 °C (430 °F)) for 10 minutes.

  3. 3

    Make the cheese cream

    Mix the finely cut cheese with the egg yolk, add salt and sugar and fold in the stiffly whipped cream.

  4. 4

    Fill and bake further

    Take the paper and rice out of the molds, fill them with the cheese cream, return them to the oven and bake about 15 minutes.

Changes from the original

Measurements modernized (¼ l cream = 2.5 dl, knife-tip). "Puff pastry made from ¼ kg butter" is given as ready puff pastry in grams. The method has been divided into numbered steps and oven temperature given in degrees.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 30)~80% of the text changedremovedadded
600 g butterdeig (originalen regner butterdeig av 250 g smør). 60 g sveitserost (finskåret). gr. schweizerost 1 stk eggeplomme. 2,5 dl eggeblomme ¼ l. stivvispet fløte (stivpisket). 1 knivsspiss salt. knivsod salt 1 knivsspiss sukker. Kle små — sukker butterdeig av ¼ kg. smør. Smaa krusede tartelettformer former fores med butterdeig.. Dekk deigen innvendig butterdeig, dækkes indi med smurt papir og fyll papir, som fyldes med risengryn. Stek risengryn; stekes i varm ovn (ca. 220 °C) i 10 minutter.. Bland den finskårne osten minutter. Den smaatskaarne ost blandes med eggeplommen, tilsett salt og sukker eggeblommen, tilsættes krydderier og vend inn den stivpiskede fløten.. Ta papiret fløten. Papiret og risen ut av tages væk fra formene, fyll dem som fyldes med ostekremen, sett dem tilbake kremen, sættes igjen i ovnen og stek stekes ca. 15 minutter.

Note on Modernised

Mål er modernisert (¼ l fløte = 2,5 dl, knivsodd = knivsspiss). «Butterdeig av ¼ kg smør» er oppgitt som ferdig butterdeig i gram. Fremgangsmåten er delt i nummererte trinn og ovnstemperatur er angitt i grader.

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Frequently asked questions

Why are paper and rice grains placed in the molds?
It is an old method of pre-baking: buttered paper and rice grains hold the puff pastry down so the base does not rise. The molds are pre-baked 10 minutes in a hot oven, then the paper and rice are removed before the filling is poured in.
What does the filling consist of?
60 g finely cut Swiss cheese mixed with 1 egg yolk, a knife-tip of salt and a knife-tip of sugar, plus ¼ liter stiffly whipped cream.
How long are the filled tartlets baked?
About 15 minutes in the oven after the cream is filled into the pre-baked molds. In total the recipe reckons around 60 minutes including working the puff pastry.
How much puff pastry is needed?
Puff pastry made from ¼ kg butter, shaped in small fluted molds. The recipe serves 6 and is taken from Henriette Schønberg Erken's Stor kokebok (1914), p. 30.

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