Ingredients
Lemony cheesecake tarts topped with summer fruits
Filling
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.
Store in an airtight container in the fridge for about 5 days.
Note
