Cheesecake Tarts

I won’t be including a pastry recipe with this just yet, but if you need the tart cases you can find them at your local supermarket usually in packs of 6-12 in the bread section.

Just a last note: After this recipe, all my recipes will be by weight for two reasons:

1) We do it in my course and it’s becoming a good habit
2) Even though you can buy measuring cups from the supermarket or your local cooking supply store, they are not always quite accurate. A weight measurement instead of a cup measurement across the recipes will ensure that every recipe is exactly the same every single time you make it. Think about it, sometimes you get large eggs and sometimes they’re small – that can make all the difference!

Cheesecake Tarts (fills roughly 12-18)

1. Preheat your oven to 180C.
2. In your mixer, beat the cream cheese with the sugar. Most cream cheese will not need any softening but if you have a brand that is particularly hard, leave it to soften slightly or pop it in the microwave for a few seconds.
3. Slowly add the eggs and vanilla, beat until combined.
4. Arrange your tart cases on a tray and fill 3/4 of each one with the mixture. Bake for 15 minutes and leave to cool.
5. When completely cooled, arrange your fruit on the top. Or eat them, if you don’t want fruit!

While it’s not this recipe, for some inspiration here’s a photo from my first Pastries class today where we made fruit tarts and a flan. I hope the fruit arrangement gives you some ideas!