Fresh Cherry Cheesecake Tarts
Photography by 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
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!