Fresh spinach & anchovy tart
This sophisticated quiche is easily smart enough for a dinner party
Lemon cheesecake tartlets
- Preparation and cooking time
- Total time
- Takes 15 minutes
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp lemon curd
- 2 x 200g tubs Philadelphia lite cheese
- 6 tbsp summer fruit saucefrom a bottle
- 8 sweet dessert tartlet cases(from a pack)
- 100g blueberries
- 100g raspberry
- 1 tbsp cassis(blackcurrant liqueur)
- icing sugarfor dusting
- fresh mintsprigs
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Be a clever cheat and save huge amounts of time by using ready-made tartlet case, and once filled look as professional as handmade ones
step 2
Beat the lemon curd into the soft cheese until smooth and creamy. Pour 1 tsp of summer fruit sauce into each dessert tartlet then top with a spoonful of the cheese mixture (set aside the remainder). Carefully mix the berries together then pile onto the cheese mixture. Stir the cassis into the remaining sauce. (You can make the tarts and sauce up to this stage and chill for 2-3 hours.) Dust the tarts with icing sugar. Drizzle lines of the sauce over half of 4 dinner plates with a teaspoon and spoon the remaining cheesecake mixture in the centre. Put 2 tarts on each plate, propping one of the tarts against the cheese. Add a sprig of mint for an extra flourish.
