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
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!