Mini Creme Brulee Cheesecakes
Apr
sift together flour, sugar salt in a large bowl.
Add butter and use a pastry blender to cut mixture into large crumbs. You can also do this in a food processor using short pulses. Using a fork, stir in the egg yolk and water until all the flour has been incorporated.
Shape dough into a round disc, wrap in plastic wrap and refrigerate 1 Hour.
Preheat the oven to 350 degrees. Lightly butter the bottom of eight 4" springforms or tartlet pans. Dust with flour, shaking out and excess.
Remove from refrigerator and divide dough into 8 pieces. Roll each piece into a 5" round and press into prepared pan, bringing dough up the sides slightly.
Prick the bottom of the dough with a fork and place pans in the freezer for 15 Minutes.
Cut aluminum foil squares to fit pans. Place a square of foil in each pan and weigh down with pie weights or beans.
Place the individual pans on a sheet pan and bake for 15 Minutes or until golden brown.
Reduce oven temperature to 300 degrees. Remove from oven, take out foil and weights and allow to cool.
Using the paddle attachment to an electric mixer or a handblender, mix all the filling ingredients until just blended. DO NOT OVERMIX!
Divide the filling among the prebaked pie shells. Bake for 25 to 30 Minutes or just until set. Cool and refrigerate for a minimum of 1 Hour.
Sprinkle the top of each cheese tart evenly with 1 tablespoon of sugar. Using a chef's torch*, caramelize the top of each cake by heating the sugar with the torch's flame until it melts and turns a dark amber color.
When making these tarts for Shavuos, freeze immediately after caramelizing. Remove from freezer and defrost 2-3 hours before serving.
Do not refrigerate--brulee topping will get soggy from the moisture in your refrigerator.
* A chef's torch is a mini propane torch that is used to caramelize sugar quickly and easily.