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Recipe

Lemony cheesecake tarts

These scrumptious lemony cheesecake tarts topped with summer fruits make for the perfect treat with your afternoon cuppa. Simply divine!

Aug 03, 2015 12:15am
  • 25 mins preparation
  • 20 mins cooking
  • 2 hrs marinating
  • Serves 6
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Ingredients

Lemony cheesecake tarts topped with summer fruits
  • 1 1/2 cup plain flour
  • 150 gram butter, chopped
  • 1 tablespoon brown sugar
  • 1 egg yolk
  • 2-3 tsps chilled water
Filling
  • 125 gram cream cheese, softened
  • 1/2 cup condensed milk
  • 1/4 cup lemon juice
  • 1 teaspoon gelatine
  • 1 tablespoon just boiled water
  • 300 millilitre carton cream, whipped, plus extra to serve
  • 2 kiwi fruit, diced
  • 1/4 pineapple, diced

Method

Lemony cheesecake tarts topped with summer fruits
  • 1
    In a food processor, combine flour, butter and sugar. Pulse until mixture resembles breadcrumbs. With motor running, add yolk and enough water to make dough. Turn onto a lightly floured surface. Knead lightly to a smooth ball. Wrap in plastic wrap and chill 60 minutes.
  • 2
    Preheat oven to moderate, 180°C. Lightly grease six 10cm fluted tart shells.
  • 3
    Divide pastry into 6 pieces. Roll out on a lightly floured surface until 3mm thick. Ease into pans, trimming edges. Chill 60 minutes.
  • 4
    Place pans on an oven tray. Bake blind 10-12 minutes. Remove filling and cook 5-6 minutes. Cool.
  • 5
    Make filling: In a large bowl, using an electric mixer, beat cream cheese, condensed milk and juice together. In a jug, dissolve gelatine by whisking into just boiled water with a fork. Beat into cream cheese mixture. Fold in cream. Pour into pastry cases. Chill 2 hours or overnight until firm.
  • 6
    When ready to serve, dollop with cream and top with fruit of choice.

Notes

Store in an airtight container in the fridge for about 5 days.

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