Greek yogurt cheesecake tartlets with rosemary
SOULMATES: BUTTERY PASTRY AND A LEMONY CREAM FILLING
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.