Raspberry Cheesecake Tarts
Photography Josh Griggs.
A simple filling and juicy raspberries are encased in delectable golden, crispy pastry shells. A dusting of icing sugar provides the final flourish.
Serves: 6
INGREDIENTS
250 grams cream cheese, at room temperature
1/3 cup icing sugar, plus extra for dusting
1 teaspoon vanilla extract
finely grated zest 1 large lemon
1 large egg, size 7
¼ cup ground almonds (almond meal)
1½ sheets butter puff pastry, thawed
2 punnets raspberries
1 egg, lightly beaten
METHOD
Preheat the oven to 180°C fan bake.
Grease a flat baking tray and line with baking paper.
Filling: Place the cream cheese, icing sugar, vanilla and lemon zest in a bowl and beat with a wooden spoon to combine. Add the egg and almonds and use a whisk to make a smooth filling. If time permits, chill for 20 minutes to firm up a little.
Cut the full pastry sheet into 4 squares and the half sheet into 2 squares. Place on the baking tray.
Spoon the cream cheese mixture into the centre of the six squares. Don’t spread it out. Top the filling with 5-6 raspberries, piling them up. Brush the edges of the pastry with the beaten egg and fold in the corners and gently pinch the edges to seal the seams but leaving the tops open.
Brush the pastry with the beaten egg. If the pastry is soft at this stage, place the tray in the fridge for 20 minutes to firm up the tarts.
Bake for about 25 minutes until the pastry is golden brown and crisp.
To serve: Dust with icing sugar and serve warm or at room temperature.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.