Yorkshire Cheesecake Tartlets
Full-to-bursting with a creamy filling, perfect for afternoon tea or a simple, well-deserved treat.
Difficulty and servings
Makes 24 tartlets
Preparation and cooking times
- Pre-heat the oven to 220'C/Gas mark 7.
- First make the pastry. Measure the flour into a bowl and rub in the fats with your fingertips until the mixture resembles fine breadcrumbs. Bind to a soft but not sticky pastry with the water. Roll out the pastry thinly on a lightly floured work surface, and use a 3inch (7.5cm) cutter to stamp out 24 rounds. Use these to line the prepared bun trays and chill.
- For the filling, mix the cheese with the butter and then stir in all the remaining ingredients (the mixture will be fairly wet). Spoon generously into the chilled pastry cases and bake in the pre-heated oven for about 15 minutes or until the cheesecakes are beginning to brown on top. Allow to cool slightly, before serving warm.
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http://www.bbcgoodfood.com/recipes/11521/
http://www.bbcgoodfood.com/recipes/11521/
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Ingredients
- For the pastry:
- 225g plain flour
- 50g butter or margarine
- 50g white vegetable fat
- 2-3tbsp cold water
- For the filling:
- 100g curd cheese
- 50g butter, softened
- 1 egg, beaten
- 1 egg yolk
- 50g fresh white breadcrumbs
- 50g caster sugar
- 175g mixed dried fruit
- 1tbsp double cream
- 1 lemon, grated rind
- 1tbsp brandy
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Difficulty and servings
Makes 24 tartlets
Preparation and cooking times
Ingredients
- For the pastry:
- 225g plain flour
- 50g butter or margarine
- 50g white vegetable fat
- 2-3tbsp cold water
- For the filling:
- 100g curd cheese
- 50g butter, softened
- 1 egg, beaten
- 1 egg yolk
- 50g fresh white breadcrumbs
- 50g caster sugar
- 175g mixed dried fruit
- 1tbsp double cream
- 1 lemon, grated rind
- 1tbsp brandy
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