STRAW­BERRY CHEESE­CAKE TARTLETS

Better Homes and Gardens (Australia) - - Christmas Magic -

Prepa­ra­tion time 25 mins plus 3 hours chilling Cook­ing time 15 mins Makes 24

1 cup plain flour

1/4 cup caster sugar

1/4 cup ground toasted al­monds 60g un­salted but­ter, chopped 1 free-range egg yolk

2-3 Tbsp wa­ter

250g full-fat cream cheese, soft­ened 395g can con­densed milk

1/3 cup lemon juice

2 tsp vanilla ex­tract

1/3 cup straw­berry con­serve Toasted flaked al­monds,

to scat­ter (op­tional)

STEP 1 Put flour, sugar and ground al­monds in a large bowl, mix­ing well. Rub in but­ter, us­ing fin­ger­tips, un­til well blended. Whisk egg yolk and 2 Tbsp of the wa­ter in a jug. Grad­u­ally stir egg mix­ture into flour mix­ture un­til com­bined. If nec­es­sary, add enough of the re­main­ing wa­ter to make a dough that starts to cling to­gether. Gen­tly knead un­til just smooth, then form dough into a ball. Wrap in plas­tic wrap and chill for 1 hour un­til easy to han­dle.

STEP 2 Pre­heat oven to 160°C fan-forced (180°C con­ven­tional). Di­vide dough into 24 pieces and shape into balls. Press dough evenly into bases and up sides of a 24-cup un­greased mini muf­fin tin. Bake for 12-15 min­utes or un­til lightly browned. Cool fully in the tin on a wire rack.

STEP 3 Us­ing an elec­tric mixer, beat cream cheese in a bowl un­til smooth. Beat in con­densed milk with lemon juice and vanilla un­til thick­ened. Spoon 2 tsp of the cream cheese mix­ture into each pas­try case. Cover and chill for at least 2 hours.

STEP 4 Be­fore serv­ing, top each tart­let with about 1/2 tea­spoon of straw­berry con­serve and scat­ter with a few flaked al­monds.

Dream­ing of a white Christ­mas? Make it snow with mouth-wa­ter­ing morsels dusted with ic­ing sugar

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