Strawberry cheesecake tartlets

Strawberry cheesecake tartlets

I’ve been recently watching some random episodes of Friends (that’s like an annual thing for me) and I realised that Joey’s reaction to Rachel’s English trifle in “The one where Ross got high” pretty much summarises my approach to this recipe (if not baking, in general).

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I might not go to extremes of adding meat to deserts, but I tend to use ingredients that I like individually, mix those together and hope for the best. It doesn’t always work out, I must say, and indeed sometimes tastes like socks, but this time the risk paid off, because you know… Cheesecake, good. Tart, good. Strawberries, super good. What’s not to like?!

These actually turned out so delicious and cute that I could not resist and ate 2 (!!!) before my friends arrived and saved me from over indulgence. In my defense, those tarts were just sitting there all cute and looking at me like:

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STRAWBERRY CHEESECAKE TARTLETS (Makes 6)

Ingredients: 

Pastry:
1 ½ cups flour
125g room temperature butter
1/4 cup sugar
1 egg
¼ teaspoon baking soda
Pinch of salt

Cheesecake layer:
1 cup (200g) cream cheese
¼ cup (50g) sour cream
1 Tbsp cornflour/cornstarch
Grated zest of ½ lemon
A few drops of vanilla extract

Strawberry jelly layer:
1 1/2 cup of strawberries
¼ cup sugar
3/4 tsp gelatine powder

Preparation

Pastry:

  1. Cut up butter in pieces and add to flour. Mix together with hands until you get a crumbly mixture.
  2. In a separate bowl beat egg white with sugar until white and fluffy. Add egg yolk and beat a bit more. Then add soda and a pinch of salt. Give it one last stir and mix into the flour mixture.
  3. Once mixed, use your hands to form a ball of dough. If it sticks to hands add a bit more flour until it doesn’t stick. Cover the ball in cling film and refrigerate for 30 min.
  4. After 30 min heat oven to 170c. Slightly oil and flour tartlet cases. Take the dough out of the fridge, divide into six equal parts  and place each part in the centre of tartlet case. Spread using your hands.
  5. Once all is covered use fork to make holes in the base. Cover with baking paper and add baking beans to avoid rising.
  6. Bake 7 min. Take out the case and remove baking beans. Bake uncovered for 5 min.

Cheesecake layer:

  1. Heat oven to 170°C.
  2. In a blander beat together all cheesecake layer ingredients until smooth and runny.
  3. Pour mixture in pre baked tart cases leaving about 5mm from the top.
  4. Bake 10-15min until mixture is set but slightly wobbly in the middle.
  5. Cool the tartlets completely before pouring over strawberry layer.

Strawberry layer:

  1. In a blander beat strawberries until it reaches smoothie like texture.
  2. Pour it into a small saucepan, add sugar. Stir over a low heat until sugar has melted and combined with strawberries. Add gelatine  prepared as per guidelines on the packaging and stir fast to combine. The mixture should be hot, but not boiling.
  3. Once gelatine has completely dissolved take the strawberry mixture off the stove and cool for about 10 minutes.
  4. Pour over cheesecake layer and refrigerate tartlets for 2-3 hours before serving. When tartlets have been in the fridge for about an hour, decorate them with golden pearls or anything you would like.

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