The Simple Things

Greek yogurt cheesecake tartlets with rosemary



Makes 12 for the pastry

500g plain flour 65g icing sugar 185g unsalted butter, cold, cut into 1cm cubes 2 tsp rosemary, chopped 1 egg yolk 2 tsp ice cold water

for the cheesecake filling

225g full fat cream cheese 30g caster sugar 150ml double cream 150ml greek yogurt Juice of 1½ lemons Honeycomb, to serve A few sprigs of rosemary Honey, to drizzle

1 Blend the flour, icing sugar and cold butter together in a food processor until it resembles breadcrumb­s. Add chopped rosemary*. With the motor running, add the egg yolk and water and blend till the dough just starts to come together. Be sure not to overwork it at this point.

2 Turn the dough out onto a lightly floured benchtop and knead gently until smooth. Form the dough into a ball. Flatten the ball into a rectangula­r block about 2cm thick. Cover in cling wrap and refrigerat­e overnight (you can also freeze the pastry at this point and store in the freezer for up to three months).

3 Roll out the dough to 6mm thick. Use a circular cutter or template to cut 8cm circles of dough. Grease and line 12 tartlet cases with the dough. Prick the bottoms with a fork. Chill in the fridge for 30 mins or until firm.

4 Preheat oven to 180C/Fan 160C/ 350F. Line the tart shells with baking parchment and weigh down with baking beads or rice. Blind bake for 30 mins, then remove the beads and parchment and cook for a further 1–2 mins until lightly browned. Cool and store in an airtight container until ready to fill.

5 To make the filling, mix the cream cheese and caster sugar together in a freestandi­ng electric mixer. Add the cream and yogurt and mix well.

6 Gradually add the lemon juice while whisking the mixture. Spoon into the baked pastry cases. Smooth the tops and chill in the fridge overnight to set.

7 To serve, top with a piece of honeycomb, drizzle with honey and add a sprig of rosemary to the top. Serve chilled.

 ??  ?? With rosemary, honey and lemon, this pud is utterly Mediterran­ean: even the yogurt is Greek
With rosemary, honey and lemon, this pud is utterly Mediterran­ean: even the yogurt is Greek

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