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Blushing cheese tarts

ingredients

serves 6
shortcrust pastry made with 225 g plain flour

filling:

175 g full fat soft cheese
100 g caster sugar
2 eggs, separated
2 X 15 ml spoons redcurrant jelly
2 X 15ml spoons double or whipping cream

to decorate:

4 X 15 ml spoons redcurrant jelly
fresh redcurrants (optional)

method

Oven: 190°C, 375°F, Gas Mark 5

1. Roll out the pastry quite thinly. Cut into 6 rounds and use to line individual tartlet or patty tins. Prick the bottoms.

2. To make the filling, soften the cheese in a mixing bowl. Beat in 50 g (2 oz) of the caster sugar, the egg yolks, redcurrant jelly and cream.

3. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.

4. Fold lightly but thoroughly into the cheese mixture. Divide the cheese mixture between the pastry cases. Bake in a preheated oven for 25-30 minutes or until the filling is set. Allow to cool.

5. For the decoration, put the redcurrant jelly into a saucepan and stir over a gentle heat until the jelly has melted.

6. Spoon over each cheese tart to give an even glaze.

7. Leave until set. Decorate with small sprigs of fresh redcurrants.

What did you think?

4 people have helped to review this recipe. Thankyou!

Naas
posted by Naas @ 12:37AM, 6/08/12
This is a raspberry tioppng, but you can easily subsitute strawberries for the raspberries.Warm Raspberry Muscat SauceThis sauce is delicious poured over ice cream or cheesecake!3 tablespoons unsalted butter3 tablespoons light brown sugar1/4 cup Muscat winepinch of cinnamon1 cup of raspberries1. Melt 2 tablespoons of the butter in a skillet.2. Add brown sugar and stir occasionally over medium heat until dissolved.3.Stir in the Muscat and cinnamon and boil for 1 minute. 4. Remove the pan from the heat and stir in the remaining butter.5. Mix in the raspberries and let cool slightly before serving over ice cream or cheesecake.
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