Directions

• Step 1
  Preheat oven to 350°F. Spray 8 small baking dishes (4 inches) with nonstick cooking spray.
• Step 2
  In a large bowl, pour flour and whisk to break up any lumps. Add shortening and salt to the bowl and work ingredients together with two knives or a pastry blender. Continue cutting and blending until mixture resembles pea-sized granules.
• Step 3
  Add cold water and 1 egg to mixture and stir. Work with hands until mixture is well blended and holds together in a ball.
• Step 4
  Divide dough into 8 portions and roll into 5-inch circles. Press dough circles into prepared baking dishes and up the sides. Put nonstick foil over center of crust and fill with dried beans or pie weights. Bake for 8 minutes. Remove from oven, remove foil, and let crusts cool slightly.
• Step 5
  Brush insides of tart shells with pesto sauce.
• Step 6
  In a large bowl, combine cream cheese, goat cheese, and sour cream. Beat with an electric mixer on medium speed until creamy. Add 3 eggs one at a time, beating each until completely incorporated.
• Step 7
  Pour cheesecake batter over crusts and sprinkle shredded mozzarella over each.
• Step 8
  Bake tarts for 20 minutes or until center is set. Serve at room temperature.