I made the Lemon, Pumpkin, Tollhouse and Cheesecake tarts again. Lemon and Tollhouse were new for this Christmas while the pumpkin and cheesecake had been gifted before. The cheesecake tart was from the first year where I baked several fillings and cut out circles to fill the tart shell. This time, I wanted to continue the experiment that started with the Tollhouse Tart: to bake the filling inside the shell.

I made the filling from this recipe. Scooped ~1/4 C into half baked shells and continued the baking (@ 325) for 17 - 20 minutes.

I made my favorite strawberry sauce and put a small scoop on top of each cooled cheesecake tart.

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I also experimented with adding the cookie and cheesecake filling to fully baked shells - I made little foil coats for the shell to minimize browning and still baked them for 17-20 minutes.
They still got pretty brown so I’m going to experiment with this a bit more.

I made silicone covers and the sides and especially the bottoms still get very brown. I’m not quite happy with the result - of course, they still taste good but I want the shells to look more similar to the others.

Update 1/27: I tried adding the cookie mix into a frozen (baked) shell. The filling doesn’t quite get cooked before the bottom is brown.