Wednesday, June 15, 2011

Raspberry Cheese Tartlets








Pastry crust:
100g butter
50g icing sugar
30g beaten egg
185g plain flour
1 tbsp cocoa powder

Cream cheese fillings - refer to recipe here (prepare half the portion).


Method:
1) Rub butter into flour, cocoa powder and icing sugar till fine breadcrumbs.  Mix in egg and combine to form a dough.
2) Chill in fridge for 30 minutes.
3) Take a small amount of dough and press into each tart mold.  Trim off excess dough with a knife.
4) Blind-bake in preheated oven of 175C for 12 minutes.  Remove and pour in cream cheese fillings and bake further for about 12 to 15 minutes.  Set on a rack to cool.
5) Decorate with fresh raspberries.  Chill in fridge for an hour before serving.

6 comments:

  1. These are so beautiful! Almost too cute to eat...almost. :) Sounds very easy to make too...so perfect for the summer!

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  2. Thanks Amy. I made some into blueberries tarts (baked together with fillings in oven) too! Berries are in season again, so happy!

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  3. WOW when I saw the title I clicked on it and was expecting raspberry jam tartlets but these look beautiful!!! I bet the raspberries must be super nice against the sweetness and tartness of the cream cheese!

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  4. Janine: I love the bright red colour of the raspberries and its tartness against the cream cheese!

    Cathy/Esther: Thanks!

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