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Member recipe

Yorkshire Cheesecake Tartlets

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Serves 1 - 24 Tartlets

Full-to-bursting with a creamy filling, perfect for afternoon tea or a simple, well-deserved treat.

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  • 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


    1. Pre-heat the oven to 220'C/Gas mark 7.
    2. 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.
    3. 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.

Comments, questions and tips

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7th Apr, 2015
Absolutely delicious! I used ricotta, currents instead of mixed dried fruit (because that's what was in the curd tarts of my childhood), a smidgen of nutmeg and allspice and rum instead of brandy (same reasons). Just gorgeous - thanks for the recipe
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