AI-generated image
Chäschüechli
Cheese tartlets
Chäschüechli: little Swiss cheese tartlets, warm from the oven
SwissChäschüechli are the small, warm cheese tartlets of central Switzerland, sold in bakeries in Lucerne and Zug and eaten as a quick lunch with a salad or as a snack at a Fasnacht carnival stand: a crisp shortcrust case filled with a savoury custard of grated mountain cheese, cream, egg and a pinch of nutmeg, baked until puffed and golden. A common mistake is filling the cases to the brim; the custard puffs and spills over. Chef's tip: bake them on the lowest shelf so the bases crisp before the filling sets. Gruyère and Appenzeller are made with animal rennet, so choose a vegetarian Swiss-style cheese.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the pastry
- 14 oz shortcrust pastry
For the filling
- 5 ½ oz Gruyère-style cheesegrated; vegetarian
- ¾ cup single cream
- ½ cup milk
- 2 eggs
- 1 tbsp plain flour
- 1 pinch ground nutmeg
- 1 pinch white pepper
- ¼ tsp salt
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Heat the oven to 400°F (fan 350°F). Roll 14 oz shortcrust pastry 3 mm thick, cut 12 rounds and press into a muffin tin. Prick the bases.
Step 2: Whisk 2 eggs, ¾ cup single cream, ½ cup milk, 1 tbsp plain flour, 1 pinch ground nutmeg, 1 pinch white pepper and ¼ tsp salt and stir in 5 ½ oz Gruyère-style cheese.
Step 3: Fill the cases three-quarters full. Common mistake: filling to the brim; it spills.
Step 4: Bake on the lowest shelf for 20–25 minutes, until puffed and golden. Cool 5 minutes and serve warm.
25 min
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 8 g
- Carbs
- 13 g
- Fat
- 15 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chäschüechli take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of single cream?
- Half double cream, half milk.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian
MathiaMoong and urad dal wafers
Mathia are thin, crisp, slightly sweet and peppery wafers made from mathia flour, a mix of ground husked moong and urad dal. They are a classic Gujarati Diwali snack. The dough is pounded until pale, rolled very thin between plastic sheets and fried one at a time. They are fragile, so store them gently. To make mathia flour, finely grind 4 parts husked green gram lentils with 1 part husked black gram lentils.