Keto Tea Party Cheese and Tomato Tartlets

A Keto afternoon tea party isn’t complete without a savory mini tart with a creamy filling and a refreshing topping. These low-carb tartlets start with a buttery walnut crust and are filled with ricotta and parmesan cheese. Finally, they are topped with cherry tomatoes, baked to golden perfection, and topped with fresh baby arugula.

Are these cherry tomato tartlets suitable for a Keto tea party?

Traditionally, savory items on a tea tier include sandwiches along with other more decadent options like mini quiche, deviled eggs, crostini, etc... These tartlets are perfect for an afternoon tea party because they are rich, simple, elegant, and can be enjoyed in 2 bites. They top all other Keto savory tea party recipes with their flakey crust and cheesy filling.

What type of baking molds can you use?

We have used a cupcake pan to prepare these tartlets because they are practical and available in almost every kitchen. You can, however, use individual tartlet molds or tins.

What are baking beans/ pastry weights?

Baking beans can be regular dried beans, specially made from ceramic, or metal baking beans (often labeled as pie/pastry weights). They are essential as they help keep the pastry in shape as it cooks. Without the weights, the pastry on the base can puff up, and the pastry on the sides can collapse inward. This method is critical in preparing similar Keto tea party recipes to maintain pretty and uniform tartlets.

Can you adapt this recipe to a vegan diet?

Absolutely! For the crust, swap out the butter for vegan butter or coconut oil and the egg for a flax/chia egg. As for the filling, you can use store-bought vegan cheese, tofu, or a combination of nut cheeses.

Can you replace the walnut flour with another flour?

Of course, you can! Instead of walnut flour, you can use almond flour or almond meal for this recipe. For a nut-free version, use sunflower seeds flour.

Net Carbs

2.2 g
Fiber

1.4 g
Total Carbs

3.6 g
Protein

4 g
Fats

12.6 g

140 cals

Quantity

Serving Size

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Walnut Flour, Finely Ground

1 cup
Coconut flour

2 tbsp
Psyllium Husks (Ground / Powder)

1 tsp
Baking Aids Xanthan Gum

0.5 tsp
Garlic powder

0.25 tsp
Salt

0.13 tsp
Butter

0.25 cup
Raw egg

1 large
Ricotta cheese, whole milk

0.5 cup
Parmesan cheese

0.25 cup, grated
Cherry tomato

5 cherry
Arugula

0.5 cup

Step 1

To prepare the tartlet dough, add the walnut flour, coconut flour, psyllium husk, xanthan gum, and salt to a food processor. Blend until a uniform dry mixture forms. Cut the cold butter into 6-8 pieces and add them to the food processor.
Step 2

Pulse a few times until a rough mixture forms, similar to bread crumbs. Add the egg and pulse a few times until the dough starts coming together. Bring the dough together using a spatula and transfer it to a bowl.
Step 3

Form the dough into a ball using your hands and wrap it in cling film. Press to flatten it slightly. Place it in the fridge for 30 minutes.
Step 4

Preheat your oven to 200 C/400 F and grease the bottom and sides of a cupcake pan with butter. Take the dough out of the fridge, unwrap it, and roll it to 1/8 inch ( ¼ cm ) thick between 2 pieces of parchment paper. Using a round cutter slightly larger than the bottom of your cupcake pan (we used a 10cm cutter), cut the dough into 10 round pieces.
Step 5

Carefully transfer each dough into the molds. Press with your fingers to fit it properly. Prick the bottoms with a fork.
Step 6

Line all the tart shells with baking paper or aluminum foil and add baking beans or pastry weight. Bake them for 5 minutes, remove the baking paper and weight, and bake for 5 more minutes. Take the tartlet shells out of the oven and start preparing the filling.
Step 7

In a bowl, mix the ricotta and parmesan cheeses. Divide among the tartlet shells. Cut all the cherry tomatoes into quarters and place 2 quarters on top of the filling.
Step 8

Drizzle with olive oil and transfer to the oven. Bake for 15-20 minutes until golden. Take them out of the oven and let them cool for 15 minutes.
Step 9

Top with the arugula. Drizzle a little more oil, and finish them off with freshly cracked black pepper. Serve immediately.