Fresh Cherry Cheesecake Tarts
Photography Manja Wachsmuth.
Cheesecake and fresh cherries wrapped in crispy pastry – what’s not to love?
INGREDIENTS
300 grams fresh cherries, halved and pitted
3 tablespoons caster sugar
2 tablespoons cornflour
¼ teaspoon ground cinnamon
finely grated zest 1 lemon
½ cup cream cheese at room temperature
1 teaspoon vanilla paste or extract
1 tablespoon icing sugar
2 sheets pre-rolled butter puff pastry
1 egg, beaten
raw sugar for sprinkling
METHOD
Preheat the oven to 180°C.
Place the pitted cherries on kitchen towels to absorb any juices.
Toss the caster sugar, cornflour, cinnamon and lemon zest together in a bowl then add the cherries and turn to coat well.
Stir the cream cheese, vanilla and icing sugar together in a bowl until smooth.
Cut each sheet of pastry into 4 even squares and spread with the cream cheese, leaving a 1cm border. Place a spoonful of cherries on top.
Brush the edges with egg then fold in half and press with a fork to seal.
Place on a lined baking tray and brush the pastry with the beaten egg then sprinkle with raw sugar.
Bake for about 20 minutes until the pastry is golden and puffed.
To serve: Dust with icing sugar and serve warm with cream or yoghurt. Makes 8
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.