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Chaschuechli (Swiss Cheese Tarts)


Difficult to pronounce, easy to eat, these little cheese tarts are an absolute Swiss classic. Known as Ramequin in French-speaking Switzerland, you’ll find these cheesy delights in all corners of the country.

The real secret is in the cheese mix—it’s worth experimenting to find your favourite mix. Another game-changer is the pastry. While store-bought is perfectly fine and works in a pinch, a buttery, homemade version makes for the stuff of cheese tart dreams.


Prepare the Dough


Mix together flour and salt, then rub in cold butter with your hands or a pastry blender. Add the water, mixing gently until it all comes together. Gather the dough into a disc, wrap in plastic, and refrigerate for about 30 minutes.


Roll out your dough, cut large rounds, and line a standard 12 cup muffin tin.


Preheat oven to 200 degrees Celsius/ 400 degrees Fahrenheit / gas mark 6.

Prepare the Filling


Whisk together the eggs, milk, cream, nutmeg, salt and pepper.


Place your muffin tin on a baking sheet, then add the cheese to each cup. Pour the egg mixture over top.


Bake for about 25 minutes, or until the top is browned and the filling has set.



Any hard cheese—Gruyère, Appenzeller, Vacherin etc, or a mix of a few kinds, will work.


This recipe originally appeared on Helvetic Kitchen.

Andie’s cookbook of the same name is available on Amazon.