Fresh Cheese Tartlets

Preparation

1. Preheat the oven to 200 ºC to ensure it reaches the appropriate temperature when you need to bake.
2. Once the shortcrust pastry has rested for at least 30 minutes in the fridge, gently roll it out with a rolling pin until it’s approximately 3 mm thick.
3. Using a circular cutter or a knife, mark the pastry into pieces the size of the mold openings. Carefully cut and separate the pieces to avoid breaking.
4. Line the molds so that the pastry completely covers the sides and slightly overhangs the edges. Use a knife to trim and remove any excess pastry overhanging the mold.
5. With a fork, gently prick the dough at the bottom of the molds, making sure not to pierce completely through.
6. Line the crust-lined molds with aluminum foil and bake them at 200 ºC for 5 minutes. Note: This step can be prepared in advance up to this point.
7. For the filling, mix all the ingredients in a bowl and stir them with a hand whisk until you achieve a smooth and homogeneous cream.
8. Pour the mixture into the pre-baked molds and let them rest in the refrigerator for about 15 minutes to set.
9. Return to the oven at 200 ºC until the cheese filling has completely set, approximately 17 minutes.
10. Serve immediately while still hot to prevent deflating. You can garnish with some mint leaves as a final touch before serving.