Lemon cheesecake tartlets

Recipe uploaded by

Sara Buenfeld

5 ratings

Recipe by Sara Buenfeld

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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
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.

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• Louise Howe

  27 March 2008

  Louise Howe rated and commented on this recipe

  

  I made these as one of the deserts at my 40th birthday. I had a lot to do but this one was so easy, a bit of a cheat really and it left me with a lot of time for all the other cooking.

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• zenka

  25 August 2008

  zenka commented on this recipe

  I made these as a quick and easy dessert as I was catering for 10 and needed something very simple. They were delicious and looked great, everyone loved them and took extra ones home. I will definitely make them again.

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• tags2k

  13 September 2008

  tags2k rated and commented on this recipe

  

  Rather than "cheating" my way through this one, I used the pastry from the Ultimate Lemon Meringue Pie recipe to make my own tartlets and just squished up some of the berries and icing sugar to make the sauce. I haven't rated this recipe since because I replaced the lemon curd with orange curd and used half mascarpone and half philidelphia it wouldn't be very fair. However, they did turn out tasty, but I would probably try to reduce some of the sweetness where possible next time.

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• Sue

  30 September 2008

  Sue rated and commented on this recipe

  

  My husband adored these and they were so simple to make. I have made them twice since.

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• Belkey

  25 October 2008

  Belkey rated and commented on this recipe

  

  Really easy & very impressive. I added the zest of one lemon as I know that my guests likes things punchy, will definitely do again, especially as they take little time & effort.

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• adelphi10

  04 May 2009

  adelphi10 rated and commented on this recipe

  

  I liked the 'no hassle' sound of this recipe and was not disappointed. I had quite a lot of cooking to do for a family party so decided to have a go at these to take the stress out of dessert! I could not find the shortcrust pastry tarlet cases so used puff pastry ones from tesco - worked perfectly! The cream cheese and lemon curd mix was delicious and I saved the left overs to enjoy with strawberrries the next day!! Well worth a try.....

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• Caroline Kerridge

  17 August 2009

  Caroline Kerridge commented on this recipe

  I fancy making these but don't want to buy a bottle of Cassis just for one tablespoon. Is there anything else that can be substituted?

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Ingredients

• 4 tbsp lemon curd
• 2 x 200g tubs Philadelphia lite cheese
• 6 tbsp summer fruit sauces , from a bottle
• 8 sweet dessert tartlet cases (from a pack)
• 100g blueberries
• 100g raspberries
• 1 tbsp cassis (blackcurrant liqueur)
• icing sugar , for dusting
• fresh mint sprigs

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Serves 4

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Ingredients

• 4 tbsp lemon curd
• 2 x 200g tubs Philadelphia lite cheese
• 6 tbsp summer fruit sauces , from a bottle
• 8 sweet dessert tartlet cases (from a pack)
• 100g blueberries
• 100g raspberries
• 1 tbsp cassis (blackcurrant liqueur)
• icing sugar , for dusting
• fresh mint sprigs

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