Name: Lemon cheesecake tartlets
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 4 tbsp lemon curd; 2 x 200g tubs Philadelphia lite cheese; 6 tbsp summer fruit sauce from a bottle; 8 sweet dessert tartlet cases (from a pack); 100g blueberries; 100g raspberry; 1 tbsp cassis (blackcurrant liqueur); icing sugar for dusting; fresh mint sprigs

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Lemon cheesecake tartlets

Lemon cheesecake tartlets

Sara Buenfeld

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Serves 4

Easy

Total time: 15 mins

Takes 15 minutes

A star rating of 4.8 out of 5.12 ratingsRate

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This luscious fruit dessert looks like it takes two hours, but it only takes 15 minutes

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp lemon curd
2 x 200g tubs Philadelphia lite cheese
6 tbsp summer fruit sauce

from a bottle
8 sweet dessert tartlet cases

(from a pack)
100g blueberries
100g raspberry
1 tbsp cassis

(blackcurrant liqueur)
icing sugar

for dusting
fresh mint

sprigs

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Be a clever cheat and save huge amounts of time by using ready-made tartlet case, and once filled look as professional as handmade ones
step 2

Beat the lemon curd into the soft cheese until smooth and creamy. Pour 1 tsp of summer fruit sauce into each dessert tartlet then top with a spoonful of the cheese mixture (set aside the remainder). Carefully mix the berries together then pile onto the cheese mixture. Stir the cassis into the remaining sauce. (You can make the tarts and sauce up to this stage and chill for 2-3 hours.) Dust the tarts with icing sugar. Drizzle lines of the sauce over half of 4 dinner plates with a teaspoon and spoon the remaining cheesecake mixture in the centre. Put 2 tarts on each plate, propping one of the tarts against the cheese. Add a sprig of mint for an extra flourish.

Recipe from Good Food magazine, July 2002

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A star rating of 4.8 out of 5.12 ratings

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