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)
- 225g Cream Cheese
- 2/3 cup caster sugar
- 2 eggs, lightly beaten (room temperature)
- 1 tsp. vanilla essence
- Fresh/canned fruit of your choice (optional!)
- Preheat your oven to 180C.
- 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.
- Slowly add the eggs and vanilla, beat until combined.
- 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.
- 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!
by Monnie on September 3, 2010
Hi cupcakers!
I’ve been so busy lately organising things for Cupcake Camp Adelaide, testing out new recipes and sourcing the finest bakers… 
This afternoon I got a burst of energy after spending the last five days with this mutant cold/flu thing. I’m on the mend, so here’s what I did today.
JELLY. SLICE. CUPCAKE THINGS. They’re cheesecake, jelly and awesome all in a cupcake case. Here’s the recipe and all the tips you’ll need to make it successfully.
Ingredients:
* 1 tin sweetened condensed milk
* 2 packets of jelly (your choice of flavour)
* 2 heaped teaspoons gelatine (Coles now sell this only in the little container that looks like baking powder. I couldn’t find it and it was on the top shelf)
* Juice of two lemons (I did two squirts of lemon juice from the bottle)
* 1 packet of Yo-Yo biscuits
* 180g melted butter
Method:
- Crumb the Yo-Yo biscuits, pour over the melted butter and mix well.
- Line a cupcake tin (or two) with 12-18 cupcake cases. It depends on how much you put in each one to how many you’ll end up with.
- Press an equal amount of biscuit base into each one with the back of a spoon. If you need to, you can use your fingers to press out around the edges.
- Dissolve two heaped teaspoons of Gelatine into 3/4 cup of hot water.
- Beat the condensed milk in a clean bowl, slowly adding the Gelatine mixture. Add the lemon juice and continue to beat for 3-4 minutes.
- Pour onto the biscuit base of each case.
Now, the way I did this part is that I poured the mixture until the biscuit base was just covered. It actually seemed to be enough, so pour slowly and make sure every case you’ve lined with the base gets the gelatine/condensed milk mixture.
- Depending on the temperature of your kitchen, the mixture might set quickly but if it is warm pop the tray(s) into the fridge for five minutes.
- While it’s in the fridge, make up the jelly using 1 1/2 cups of boiling water. When it cools (this too you can put in the fridge) get the trays back out.
Note: If the gelatine layer hasn’t set enough and if the jelly mix is still too warm, the two layers will mix together. It’s all going in the fridge anyway, so when in doubt, put it back into the fridge for another 2-3 minutes!
- Pour the jelly over the back of a teaspoon so it doesn’t disrupt the gelatine layer and distribute the mixture evenly between all of your cases.
- Pop it in the fridge for an hour or two, and when the jelly has set, you’re done!
If you wanted to do this in a big slice form, you can use a big square pan and follow the same method! Just cut it up into squares afterwards (or fingers) and serve.
Yummy! The sticky maple and red velvet recipes will be along in the next two days, keep an eye out! Also you have until the 31st to register for my giveaway – comment on ANY entry to enter (to make it easier for you guys) and I’ll draw the winner on November 1st
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