Chäschüechli (Cheese Tarts)
These mini cheese tarts are a plant-based twist on a Swiss classic – crispy on the outside, creamy inside, perfect for brunch, apéro or on the go.
Easy
30 min
4
Ingredients
- 1 shortcrust pastry (store-bought or homemade)
- 1 La Mac’n’Sauce
- 1 heaping tablespoon cornstarch
- Optional: nutmeg, garlic powder, paprika, or pepper
Instructions
- Preheat the oven to 180°C.
- Line tartlet moulds with the pastry, prick the bottoms with a fork, and pre-bake for 8 minutes.
- Meanwhile, gently heat La Mac’n’Sauce over low heat and stir in the cornstarch until fully dissolved.
- Remove the tart shells from the oven and fill them with the warm cheese sauce. Let sit for 5 minutes to prevent air bubbles.
- Bake again for about 10 minutes, until the tops are lightly golden. Enjoy!
So good you can almost taste the Alps!
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